Kind Of A Cilantro Mint Chimichurri Tri-tip

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 -3 lbs well trimmed tri-tip roast
• 1/4 cup key lime juice
• 2 tablespoons olive oil
• 1/4 cup minced cilantro
• 1 tablespoon minced green onion
• 2 garlic cloves, minced
• 1 tablespoon minced peppermint
• 1/2 tablespoon ground pepper
• 2 tablespoons sugar
• salt

Recipe

• 1 mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
• 2 add the roast and rub well to coat. make sure to use a decent amount of pressure to get the mixture well into the meat.
• 3 let rest two hours.
• 4 start your smoker. aim for an indirect temp between 225 and 250°f.
• 5 transfer the meat to aluminum foil and add as much of the marinade as you can. wrap the meat loosely to create a nice pouch for the meat to sit in its juices.
• 6 smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
• 7 transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
• 8 slice and/or chop the meat and add to the skillet. turn off the heat and stir to coat.
• 9 serve on rice or tortillas.