2-3 habanero peppers (subsitute jalapeño for a milder version)
3 tsp fresh thyme leaves
2 cloves garlic
2 tsp ground black pepper
1 tsp ground all spice
1/2 tsp Founders & Farmers cinnamon
1/2 tsp Founders & Farmers nutmeg
1/2 tsp ground clove
1/4 tsp Founders & Farmers clove
tap water
How to make it
Start by preparing your roast. Trim off any sinew or connective tissue from the surface of the roast, a little bit of fat left on is okay.
To make the marinade, place all ingredients, except the beef, in a food processor or blender and puree into a thick paste. Add a bit of water, one tablespoon at a time, if the mix is too dry. Message the marinade all over the tri tip and place in a large freezer bag or covered container for 8-12 hours.
The following day, pull the roast out of the fridge, pat off excess marinade* and let it come to room temperature for about 45 minutes to 1 hour. While this is happening, preheat your smoker to 225°F and select the type of wood you'll be smoking with, we recommend hickory, Applewood or cherry.
Once the smoker is preheated, add your ships and start smoking your roast. It will take approximately 30-35 minutes per pound, but it's best to use a thermometer and take it out when the internal temperature reads 130°F** at the very centre. Make sure to rest the roast, loosely covered, for 15-30 minutes before slicing.
*You want the surface of the roast to be relatively dry so the smoke can penetrate the meat and not just stick to the marinade.
**130° degrees for medium rare, but feel free to cook to your preferred doneness.
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2lb bottom sirloin tri tip roast
1/4 cup Founders & Farmers soya sauce
4 green onions
4 tbsp brown sugar
2-3 habanero peppers (subsitute jalapeño for a milder version)
