BBQ Tri-tip for California Chili

Most people think of Tri-tip as a large steak, but it is truly a roast. Yes it can be grilled, and historically, that is the traditional way to cook it, but if you want to use it in chili, which is also historically correct, you should treat it like a roast.
Roasting a tri-tip at 250-275 degrees until it reaches an internal temp of 140°F will leave your roast moist and juicy enough to continue cooking through the chili process and keep it really tender. Rub your tri-tip simply for this (I like Susie Q’s Santa Maria Style Seasoning), and leave it for anywhere from one hour to overnight.

BBQ Tri-tip for California Chili

1 – 2.5-3lb Tri-tip 
3 TBSP Olive Oil
2 TBSP Susie Q’s Santa Maria Seasoning
Coat meat with olive oil.
Apply rub to meat liberally, covering both sides and edges of meat. Let stand for at least one hour and up to 24 hours.
Set up grill for indirect cooking at 250°F (for the Big Green Egg, add a platesetter.)
Barbecue about 3 hours without turning. Just slow barbecue until internal temperature reaches 140°F. You can let it rest, or add it to Chili or Stew.

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