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 ground cumin
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 purée into a thick paste. Add a bit of water, one tablespoon at a time, if the mix is too dry. Massage 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, pre-heat 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 pre-heated, 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)
