Cowboy Coffee Tri Tip

Combine all of the rub ingredients in a small bowl and set aside.

Apply a coat of Worcestershire sauce all over the tri-tip. Sprinkle the instant coffee granules evenly over each side of the tri-tip. Sprinkle an even coating of the rub and garlic over each side. Let it rest for 30 minutes.

Start your pit and get it to 275 F. Put the roast on the grates of the hot pit. Cook the tip over this low heat until internal temperature is about 110 F (about 30-45 minutes depending on how hot your pit is).

Then transfer the tri tip to a hot grill and char the outside to get some grill marks. Remove it from the grill to a clean tray when internal is about 125 F and keep warm. Internal temps will rise to about 130 F while resting, which is medium rare.

When you cut the tri tip, it’s important to recognize that the meat grain runs from nose-to-tail on the stealth fighter shaped cut. So, what I do is I cut my tri-tip into three pieces. For each piece, I rotate it 90 degrees before I cut so I cut against the grain. If you don’t cut it against the grain, the slices will be tougher. Slice it between 1/4 to 1/3 inch thick and place on the serving platter. I like to scoop the juices from my cutting board with my cutting knife and ladle it back on my sliced meat. Sprinkle some extra rub to taste on the meat. Serve immediately.