Ingredients

• 1 tri-tip roast
• Doyon Després beef dry rub
• Doyon Després charcoal flavor booster
• 1 shot of espresso
• 60 ml Doyon Després original BBQ sauce
• 100 ml apple cider vinegar
• 3 to 4 tbsp beef tallow (or butter)

Instructions

1. Trim the tri-tip, removing any excess fat. If you don't have beef tallow, render the trimmed fat over low heat and use it later when wrapping the meat.
2. Season the tri-tip evenly with the Doyon Després beef dry rub, then apply a light layer of the Doyon Després charcoal flavor booster. This combination helps create a rich, flavorful bark.
3. Preheat the barbecue to 250–275°F (120–135°C). If desired, add a chunk of smoking wood. Place the tri-tip on the grill and cook until it reaches an internal temperature of 165–170°F (74–77°C).
4. While the meat is cooking, combine the espresso, Doyon Després original BBQ sauce, and apple cider vinegar in a spray bottle. Spritz the meat every 30 minutes. This helps build the bark and allows the smoke to better adhere to the meat.
5. Once the tri-tip reaches the target internal temperature, wrap it in butcher paper or aluminum foil with a small amount of the spritz mixture and the beef tallow (or butter).
6. Return the wrapped tri-tip to the barbecue and continue cooking until it reaches an internal temperature of 203–205°F (95–96°C), or until a probe slides into the meat with little to no resistance.
7. Remove the tri-tip from the barbecue and let it rest, still wrapped, in a cooler for at least 1 hour before slicing and serving.