Ty's 3 Day Smoked Tri-Tip

Ingredients

• 4 lbs tri-tip roast (Trimmed is great, but some like un-trimmed cause the fat adds flavor. That might be true, you decide)
• 16 fluid ounces soy sauce
• 2 fluid ounces straight bourbon whiskey, of your choice (I use Jim Beam)
• 12 ounces beer (I like to use NEW CASTLE)
• 1 tablespoon el yucateco chile habanero sauce
• 1/2 cup yellow mustard
• 1 minced garlic clove
• 1 tablespoon fresh ground pepper
• 1/2 teaspoon fresh ground sea salt

Directions

1. 1

   Combine mustard and half a cup of soy sauce in a bowl large enough for the tri-tip to marinate. Stir until mustard thins out.add the rest of the ingredients; mix well.

2. 2

   Stab tri-tip about 25 times with a steak knife.

3. 3

   Marinate for 3 days; turn once or twice a day (this tastes best). Overnight works, but try the 3 day method at least once! You can taste the difference!

4. 4

   The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit.

5. 5

   About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals.

6. 6

   When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat.

7. 7

   When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great!

8. 8

   7Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great!

9. 9

   CHEERS!