Tri Tip With Ancho Chile And Tequila

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   ["Combine all the ingredients and marinate the tri tip for 4 to 8 hours. At end of marinating time reserve the marinade for basting!", "Prepare your fire:

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   Prepare your charcoal grill for indirect cooking, placing your coals on the sides. I use one load in my chimney starter. Once the coals are lit, spread them around the sides of the BBQ,

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   Place the oak chunks or 1/2 the chips on the coals, place the tri tips in the center of the grate away from the coals or chips to avoid burning on the flare ups. Cover the grill and allow to cook and smoke. I have my vents around 1/2 way open on the top of the grill.

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   Check the coals and tri tip every 20 minutes or so and baste with the reserved marinade. If you are using chunks of oak you may need to turn them to keep them generating smoke. If they burn up prior to the tri tips being cooked add more. If using chips you will need to replenish them after 30 minutes or so.", "Using a thermometer cook your tri tips to an internal temperate of 135 for rare. I do not recommend cooking your tri tip more than 145 degrees as they may become tough. Remove from the fire and allow to rest for twenty minutes before slicing.", "With tri tips it is very important to slice the tri tips across the grain of the meat.", "For the salsa recipe see the page at http://www.great-grilling.com/tri-tip.html"]

* Per serving · 4 servings · Values may vary.