Giant Beef Churrasco recipe. Cooked in the Pit Boss K24 Kamado - Low and Slow

Prepare the marinade with olive oil, lemon juice, lemon peel, honey, and red wine.

Place the tri-tip in a Ziploc bag and pour the marinade over it.

Remove excess air from the bag and seal it.

Let the tri-tip marinate in the fridge for 4 hours, flipping the bag after 2 hours.

Prepare the grill with charcoal and add small pieces of wood on top to create smoke flavor.

Allow the grill temperature to drop for 10-15 minutes until it's manageable to hold your hand over it for 2-3 seconds.

Place the tri-tip skewers on the grill, ensuring not to place wood directly under the meat to avoid flames.

Cook the tri-tip slowly to caramelize the meat without burning it.

Equipment Needed

Allergens