Ingredients
1 - 12 to 15 pound whole top sirloin butt
1 - Bottle of Allegro marinade (Moores, Dales or your favorite will work)
Kosher Salt
Fresh Cracked Black Pepper
2 tsp - Liquid hickory smoke (oven cook only)
Tools
1 XL Ziplok bag
1 marinade injector
Wired or wireless oven thermometer
Heavy duty aluminum foil for drip pan
Preparation
Remove the roast from the cryovac bag it came in. Rinse under cold water, place on a cutting board and trim any excess fat from the roast. Do not remove all of the fat. I leave the fat cap on it and just trim any large pieces down to 1/4" thick. The fat cap will baste the roast as it cooks and add wonderful flavor. Now inject the entire bottle of marinade into the roast. If you are roasting in the oven add a 2 tsp of liquid hickory smoke to the marinade if you desire a smoked flavor and are oven roasting. Place the roast into the ziplok bag and place into the refrigerator for a minimum of 12 hours and up to 48 hours.
Once marinated transfer the roast to a cutting board or sheet pan. Coat the roast with a good layer of Kosher salt and fresh cracked black pepper.
Ceramic Cooker
Directions
Now prepare your cooker for an indirect cook and stabilize the fire at
350-375 degrees. Add some wood for smoke, I like hickory or oak for beef.
Line your water pan with foil for easy cleanup and add water to a level of
an inch deep. Place the roast over the water pan, place the thermometer in
the thickest part of the roast with the tip at the center of the roast and
roast until the internal temp is 125 degrees. The roast temperature will
rise several degrees during the rest. Pulling the roast at this temp will
mean that the center will be medium rare and the ends and the Tri-Tip will
be medium well to well. Everyone will be happy.
Oven
Directions
Now preheat you oven to 375 degrees. Place the roast over the foil lined
half sheet pan on a wire cooling rack. Place the thermometer in the thickest
part of the roast with the tip at the center of the roast. Add some water to
the pan to keep the drippings from burning. Roast until the internal temp is
125 degrees. The roast temperature will rise several degrees during the
rest. Pulling the roast at this temp will mean that the center will be
medium rare and the ends and the Tri-Tip will be medium well to well.
Everyone will be happy.
Now place the roast on a serving platter and cover with foil for a 15-20 minute rest. After the rest remove the large piece of meat on the top of the roast. Just run a knife down the fat line to separate it. This piece of meat is called the Tri-Tip. The larger piece of meat is called the ball tip. Thinly slice the roasts across the grain.
You will definitely impress everyone with this cook. Dead simple and absolutely delicious!!!