Reverse Seared Tri-Tip w/ Chimichurri

Ingredients:

• Beef Tri-Tip (We choose Marble Ridge Farms!)
• 1/3 cup Blues Hog Pork Marinade
• 2 cups water 
• Blues Hog Sweet & Savory Seasoning
• Blues Hog Bold & Beefy Seasoning
• For Chimichurri:
• 1/2 cup Olive Oil
• 2 tbsp. Red Wine Vinegar 
• 1/2 cup Parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 4 cloves garlic, minced
• Few shakes of Red Pepper Flakes
• Salt and Pepper (to taste)

Instructions: 

1. In a small bowl, combine all chimichurri ingredients together and blend well. Pour into a mason jar. Seal the jar and let set overnight in the fridge so the flavors can meld together.
2. Coat the tri-tip lightly with dry Blues Hog Beef Marinade and let sit in the fridge for a few hours before cooking.
3. Preheat smoker to 275 and light a charcoal grill.
4. Season the tri-tip generously with a coating of both Bold & Beefy and Sweet b& Savory. Allow meat to sweat for about 30 minutes.
5. Transfer the roast to the smoker and let it cook until internal temperature reaches 125-130℉.
6. Transfer tri-tip to charcoal grill and sear each side for a few minutes until the internal temperature reaches 135-140 for a medium rare cook.
7. Once the meat reaches desired doneness, wrap tri-tip in foil and let rest for a few minutes.
8. Slice against the grain and serve with chimichurri sauce over top!