1 can(s) beef broth
1/3 can(s) chicken broth
1/2 pound(s) butter
1 1 sprig rosemary lightly ground
1/8 cup(s) worcester sauce
1/8 Salt to taste
1/8 Pepper to taste
1/8 Garlic Salt to taste
1/8 cup(s) red wine
2 cloves of garlic (smashed)
In a large pot combine: beef and chicken broth, butter, salt, pepper(freshly cracked and toasted), garlic salt, olive oil, worcester sauce, rosemary, red wine, and crushed garlic.
Bring to a boil and let simmer for at least 30 minutes. I let it simmer close to 2 hours so the flavors open up. Adjust seasoning according to taste Remove Tri-Tip, wash thoroughly, pat dry and place in a disposable aluminum tray. Cover evenly with the marinade. I also use this as an injection for a deeper flavor profile
An hour or so before cooking. Remove meat from fridge until up to room temp. Fire up the traeger. Cook on 225 for 2 hours spraying with apple juice every 45 minutes or so. If mine is not done at this point I drop it down to smoke and check it again in 30/45 minutes.
Let meat stand for 10 minutes before cutting. Combine marinade and drippings back into a pot and bring to a boil for 10 minutes to ensure no bacteria remains. Once done you can use this as an au jus
Cut Tri-tip across the grain into thin strips. serve hot or in a sandwich.
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