Tri-Tip in mustard marinade

Tri-Tip is a unique piece of meat. The taste is excellent, its affordable, and you can do so much with it. You can grill it as steaks, and you can even make pulled beef of it. This time we wanted to prepare it as a roast with a mustard marinade.

If you want to impress your guests but don’t feel like spending a lot of money, we recommend giving Tri-Tip a try.

This is a whole Tri-Tip. Known also as Maminha. You can easily see that the meat has a triangular shape. Hence the name Tri-Tip.

The only thing we are going to do is slightly incise the fat layer so that it can soften more easily. Only cut the fat and not the meat. After that, you sprinkle some rock salt all over the meat.

Then we cover the meat with the marinade. The meat then goes into the refrigerator for at least 4 hours or up to a night.

The next day we heat our Kamado Joe to 150°C (300F), we place a block of smoking wood between the coals and place the plate setter. Then the meat is put on and we close the lid until the meat has reached a core temperature of 52°C (125F).

After resting you will see that the meat has reached a temperature of around 55°C (130F). This is due to the transfer heat from the outside, which is still hotter.

Let the meat rest, and then you can cut the meat against the grain. First, cut a small piece of the tip so that you can see how the grain runs.

Roast some potatoes and make a sauce like this mushroom pepper sauce and enjoy a delicious roast.


  • 1 whole Tri-Tip
  • 1/2 tbsp rock salt
  • 50 grams of mild mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp onion powder
  • 1 tbsp garlic granulate
  • 1/2 tbsp freshly ground black pepper
  • 1 tsp chili flakes
  • 3 tbsp olive oil


  1. Mix all ingredients for the marinade and slice the fat cap down to the meat.
  2. Sprinkle the Tri-Tip with the salt and then coat the meat with the marinade. Cover and let it rest in the refrigerator for 4 hours to overnight.
  3. Prepare a barbecue at 150°C (300F) with an indirect preparation. Place the Tri-Tip on the grid and close the lid until the meat has reached a core temperature of 52°C (125F).
  4. Let the meat rest for 10 minutes and cut into slices against the grain.

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