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Low & Slow BBQ Tri-Tip (Triple Threat)

Prep Time 15 mins
Cook Time 4.5 hrs
Rest Time 15 mins
Total Time 5 hrs
Difficulty: Intermediate
Cooking Temp: 131  F
Servings: 8
Best Season: Summer
Description

This slow-cooked beef roast rewards a deliberate pace with an exceptionally tender texture and deep flavor. The method maximizes smoky rich elements while preserving every ounce of juice beneath a beautifully seared crust. It turns a traditional backyard gathering into an unforgettable, hearty feast

Ingredients
  • 1 EA Tri-tip roasts (trimmed, approx. 2.5 lb each)
  • 2 Tbsp Santa Maria rub (see recipe)
  • 4 Tbsp Whirl Garlic butter/oil
  • 1/2 cup Chimichurri sauce (see recipe)
  • 1/2 cup Homemade Pickapeppa sauce (see recipe)
Instructions
  1. 1
    Season roast with Santa Maria rub and smoke at 225°F for 90 minutes.
  2. 2
    Vacuum seal smoked roast with garlic whirl and sous vide at 131°F for 3 hours.
  3. 3
    Remove from bag and submerge in ice bath for 10 minutes.
  4. 4
    Pat dry and sear exterior with a propane torch until mahogany crust forms.
  5. 5
    Rest roast for 15 minutes before slicing against the grain.
  6. 6
    Serve with chimichurri and Pickapeppa sauces.
Read it online: https://brinnerbites.com/recipe/low-slow-bbq-tri-tip-triple-threat/