I started by preparing the tip roast for 6 hours of marinating.
I rubbed the roast with a thin layer of my brisket rub left over from a brisket cook a couple of weeks ago. Using my Jaccard, I pierced the roast consistently and then repeated the process with two more thin layers of brisket rub on the top and bottom. I have no "proof" but it seems that using the Jaccard after applying the rub versus before helps get some of the rub down into the thicker part of the meat.
|I marinated the roast in the refrigerator for 6 hours in a Tupperware container.|
I banked the coals to one side of my Weber charcoal grill and I pre-heated the grill to 275 degrees. I cooked the roast for 25 minutes. I then flipped the roast and cooked it for another 25 minutes.
Next, I wrapped the roast in foil and cooked it for another 15 minutes. The temperature in the grill had climbed to 375 degrees just prior to wrapping.
I let the roast rest for 15 minutes before slicing. The internal temperature of the roast registered 146 degrees at that point. The USDA recommends beef be cooked to a minimum of 145 degrees.