Steps

• Step 1

  For the Marinade: In a large glass bowl or container, combine the brown sugar, molasses, soy sauce, rice vinegar, olive oil, garlic (crushed and peeled), chili powder, ginger, and black pepper. Whisk to combine.

  Ingredients

  • 1/4 Cup brown sugar

  • 1/4 Cup molasses

  • 3 Tablespoon soy sauce

  • 2 Tablespoon rice vinegar

  • 1 Tablespoon extra-virgin olive oil

  • 5 Clove garlic

  • 2 Teaspoon chili powder

  • 1 Teaspoon ginger, minced

  • 1/2 Teaspoon black pepper

• Step 2

  Place tri-tip in the marinade and turn to coat. Marinate for 1 to 2 hours, covered, turning the steak halfway through.

  Ingredients

  • 2 Pound tri-tip

• Step 3

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  00:15

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Place the steak directly on the grill grate and smoke for 1 hour. Do not discard the marinade.

  01:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Remove tri-tip from grill and turn the grill up to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.

  00:15

  450 ˚F / 232 ˚C

• Step 6

  Place the tri-tip back in the marinade and coat it on both sides. Place the steak back on the grill and cook, turning once, until the internal temperature reaches 135℉, about 5-8 minutes per side. Remove the steak from the grill and allow to rest, uncovered, for 10-15 minutes before slicing.

  00:16

  450 ˚F / 232 ˚C

  135 ˚F / 57 ˚C

• Step 7

  While the steak rests, place the remaining marinade in a saucepan with 2 Tbsp of water and bring to a boil. Reduce the heat and simmer for 5 minutes. Serve alongside the tri-tip if desired. Enjoy!

  Ingredients

  • 2 Tablespoon water