½ cup soy sauce
1 tsp lemon pepper
¼ cup teriyaki marinade
1 tsp garlic powder
¼ cup lemon juice
½ tsp onion powder
¼ cup Avacado oil
2-4 pound Tri-Tip Roast
Combine first 7 ingredients in small bowl and whisk together.
Place tri-tip in gallon zip lock bag and pour marinade over, remove the air from the bag and seal. Let stand in refrigerator for a minimum of 6 hours to overnight.
Set up your grill for indirect heat and preheat it to 250 degrees F.
Cook the roast via indirect heat until it reaches a few degrees shy of your target internal temperature. For example, if you want medium-rare (130-135 degrees F) remove the roast when it reaches 127 degrees F. It will rise some while you change your grill.
Change your grill to direct cooking (over coals) and bring the temperature up to 500 degrees F or more.
Grill the roast 1-1/2 to 2 minutes per side to get a light char on the exterior.
Remove from grill and let rest for 5 minutes. To serve, slice against the grain in ½ inch pieces.