Tri Tip in the Ninja® Woodfire Pro Outdoor Grill
Our first cook on the new Ninja® Woodfire was pulled pork. This little smoker did a great job. We tried out one of our favorite cuts of beef , the tri tip and again, this little smoker did not disappoint!
Ingredients:
Tri-tip roast, approximately 4lbs
Marinade
1 bottle red wine, we used a red blend we love
3 T finely diced garlic
Cattleman’s Grill California Tri-Tip Seasoning
1. Place the Tri-Tip into a briner bucket or 1 gallon Ziplock bag. Add the diced garlic and enough red wine to ensure the Tri-tip will remain fully submerged and seal. Place into refrigerator for at least 8hrs (we normally marinade 12-16).
2. Generously apply the trim tip rub.
3. Place the tri tip into the Woodier Grill. Insert the temperature probe.
4. Add 1 scoop of pellets of your choice.
5. Set the grill to smoke at 275F with a target temperature of 130F.
6. When the trip tip hit’s the target temperature, remove it from the grill and allow it to rest for at least 15 minutes.
7. Slice the roast in thin strips, against the grain.
8. Serve and ENJOY!
Equipment used:
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