For centuries I have been trying to duplicate the taste and flavor of a trip-tip that I had eaten while visiting friends in California during the 1970's.  After repeated failure but still mighty tasty meals I finally found utopia and heaven in this special marinade and this one is the keeper forever and ever.  This Tri-tip is marinaded over night, smoked in a Masterbuilt smoker, and reversed seared on a gas grill to finish it off.  The picture above is after pulling it out of the marinade before placing it in the smoker It is then placed back in the refrigerator overnight for the final phase of slow cooking jubilation.   

Ingredients

• 1/3 cup lemon juice
• 1/3 cup olive oil
• 3 tablespoons dark brown sugar
• 2 tablespoons soy sauce
• 1 tablespoons kosher salt
• 1 tablespoons Worcestershire sauce
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
• 2 scallions, finely chopped
• 1 whole tri-tip roast (about 2 1/2 pounds)
• 1 medium chunk of oak wood for charcoal grill (Mesquite wood for Masterbuilt Smoker)

 
Procedure

1. Whisk together lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, chili powder, and scallions in a small bowl.
2. Place trip-tip in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible. Place in refrigerator and marinate 4-8 hours or overnight (highly recommended).  Remove from refrigerator about 30 minutes before placing on the grill.

 
Charcoal Grilling

1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals and set cooking grate in place, cover grill and allow to preheat for 5 minutes. Remove beef from marinade and place on cool side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the tri-tip registers between 115 to 120°F on an instant read thermometer, 20 to 30 minutes.
2. Move beef to hot side of grill. Cook, flipping regularly until well seared and center of tri-tip registers between 120 to 125°F on an instant read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve immediately.

 
Masterbuilt Smoker & Grill Sear 

1. Setting the smoker at 225 degrees, the cook time is approximately 1.5 - 2 hours, 1.5 – 2 lbs., medium rare.  Traditionally Tri Tip is smoked using red oak, but if you can’t get red oak you can use Mesquite.   After placing Tri-Tip in smoker prepare and spray your grill with cooking spray and turn it on medium when the Tri-Tip gets 100 degrees.
2. Remove your Tri Tip from the smoker when it reaches your target temperature. I pull mine out of the smoker at 120o F.  Don’t wait until the roast is at your desired final temperature. It will keep cooking after you remove it from the smoker, so if you remove it at medium rare, odds are it will end up medium after letting it rest. Try to remove the Tri Tip when it is 5 to 10 degrees lower than your desired end temperature.   Sear it on the hot grill 3-4 minutes on both sides.  Let it rest for 10 minutes before cutting.
3. The final key step for a smoked Tri Tip is to slice it against the grain in thin slices. Do not skip this step or you’ll spend more time chewing than eating. 

 
 

This recipe is not an original do over and is simply worth passing on to the family.  Here is the link:  ​https://www.recipetineats.com/chicken-chow-mein/