Festival Foods is a local supermarket chain here in Wisconsin. They market a cut of beef called a “Spoon Roast” that is basically a prime tri-tip loin cut. For this recipe, be sure to select a cut that is unseasoned – (Festival offers one called a burgundy pepper seasoned spoon roast.) We will add our own marinade, let it sit overnight and then slow smoke it for several hours over apple wood until the marinade forms a nice crusty glaze and the meat is fall-apart tender and super juicy.
Serve with roasted carrots or asparagus and baby red potatoes on the side. Good eats!!
1 tri-tip unseasoned Angus certified “spoon” roast – (about 2.25 pounds will feed a family of four)
Apple wood chips for smoking
Apple juice for the smoker drip pan – about 2 cups
For the Marinade:
1/2 cup soy sauce
1 tbs. worchestershire sauce
3 tbs. yellow mustard
3 tbs. lemon juice
2 tbs. honey
2 tbs. olive oil
2 tbs. brown sugar
1 tbs. garlic powder
2 tsp. celery salt
2 tbs. fresh ground black pepper
2 tsp. ground thyme
2 tsp. ground brown mustard seed
2 tbs. ground ancho chili powder
Add the wet ingredients for the marinade in a mixing bowl and then add the dry spices. Whisk thoroughly for about three minutes so the brown sugar completely dissolves.
Place the roast in a covered locking container and cover it completely with the marinade. Seal and rotate occasionally, leaving it to set overnight in your fridge.
The next day – set your smoker at 225° F, and place two cups of apple juice in the drip pan. Remove the roast from the marinade and place in the smoker with a temperature probe in the thickest part of the meat.
Smoke over apple wood for about 1 hour or until the internal temperature reaches no more than 140° F. Larger cuts of meat may take significantly longer.
When done, remove and let stand in a covered roasting pan for 30 minutes until ready to serve. This will draw the juices back into the meat so it stays moist. Slice thinly and serve.