Injection Sauce Directions:

Take one cube of butter and melt it in a sauce pan on medium heat, careful not to over heat the butter and burn it. Smash 4 large cloves of garlic and add them to the melted butter and let the garlic infuse into the butter for at least 5 minutes, the longer the better. You can also add seasonings to the butter such as the dry rub you are using on the outside of the tri-tip. Once the butter is infused with the garlic, either strain or remove the garlic from the butter. The butter is now ready to be injected into the tri-tip. You will want to let the butter cool a bit but not too much or the butter will thicken and you won’t be able to inject it into the meat. This is a relatively simple injection sauce. Be creative and add your own seasonings.

Tri-Tip Roasting Directions:

Rub the Tri-Tip with olive oil and then the dry rub. Using an injector, inject the tri-tip in at least four spots with the butter/garlic sauce. Plus each hole with a small garlic clove then with the chile (optional). Let the tri-tip stand for at least an hour (2 hours preferred).
Light your grill/smoker. If using a gas grill, set on low to medium flame. If using a smoker or charcoal grill, have your temperature set at approximately 325 to 350 degrees. Place your choice of wood onto the coals, set your rack on the highest level possible, and place your tri-tip on the rack fat side down. Slow roast/smoke the tri-tip for 20-30 minutes or until desired doneness, not turning it for the whole time it is being roasted/smoked.

Remove the tri-tip and let rest at least for 10 minutes before cutting and serving.