Ingredients:

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2-3 pounds tri tip roast

Instructions:

  1. Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, rosemary, and thyme in a bowl.
  2. Place the tri tip in the resealable bag. Pour the marinade over the meat, seal, and refrigerate for at least 1 hour.
  3. Prepare the grill/smoker for indirect cooking, aiming for a temperature of around 225°F.
  4. Remove the tri tip from the marinade and let excess drip off. Smoke for about 90 minutes, until the internal temperature reaches 135°F for medium-rare.
  5. Remove tri tip from the grill/smoker, tent loosely with foil, and let it rest for 10-15 minutes.
  6. Slice against the grain for maximum tenderness and serve.