Ingredients:

• Tri-tip

Marinade:

• 1/4 cup cold pressed olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp chipotle powder
• 1/4 tsp black pepper
• 1 cup of water
• Salt to taste

Instructions:

• Add the marinade and let the tri-tip soak for a minimum of 24 hours.
• Bring the recteq up to 225℉.
• Allow the tri-tip to smoke on the grill until it reaches an internal temperature of 125℉ (about 2 hours).
• Remove tri-tip and let it rest under a foil tent.
• Raise the grill temperature to 500℉ with the searing grates installed.
• When grill reaches 500℉, put the tri-tip back on the recteq.
• Bring the temperature up to 135℉ for a rare roast.