smoked tri tip roast

12 Comments

  1. The target internal temperature is 110F at the point you move it off indirect cooking to sear for about 5 minutes/side? What is the recommended final internal temp?

    1. Mike – Cooking to 110°F would put my target temp at about 120°F. However, that’s because I like mine more on the rare side. If you’re wanting a more medium tri-tip, consider searing when the internal temp reaches 130°F, or about 10°F away from your target temp (140°F).

  2. Do you recommend leaving the probe for the searing step? Do you let it rest first? One time I pulled the probe out and then watched all the juices spray out.

    Thanks,
    Glenn

    1. Glenn – When I followed the recipe, I removed the probe before searing the meat. I kept the lid open on the grill for the searing step and had the Thermapen in-hand to make sure I didn’t overcook the meat. Unless you have a hi-temp probe, I would not recommend leaving it in the meat when you move the cut to the hot side of the pit, otherwise you risk burning up the probe.

  3. This has my mouth watering already. I definitely have to do one soon. What you recommend for seasoning this cut. Would you use some beef shake, or perhaps marinade?

    1. Arlyn – If it’s your first Tri-Tip keep it simple and season with a little salt and pepper. Once you’ve mastered the cook you can experiment with rubs and marinades. I rub the cut with my own blend of spices that includes cumin, smoked paprika, salt, pepper, etc. Whatever you do, keep it fresh and simple!

      1. Ahhh, you’ve discovered cumin! Excellent. Now, try finely ground, mild chile rojo instead of the paprika. You’ll love it. Trust me. (find it in the ethnic foods aisle at your local grocer.)

  4. Ahhh, you’ve discovered cumin! Excellent. Now, try finely ground, mild chile rojo instead of the paprika. You’ll love it. Trust me. (find it in the ethnic foods aisle at your local grocer.)

  5. I’ve grilled many a tri-tip. It’s a lovely piece of meat. But I grill it first on direct heat first to brown the outside, then finish on medium indirect heat till about 125 in thickest part. It doesn’t take long at all. Then let rest and slice across the grain. It’s awesome with chimmichurri sauce. My rub also includes pimentón (Spanish smoked paprika).

    I can’t believe the BBQ Pitmasters didn’t know how to cook this cut. It’s so prevalent in the West that I figured grilling aficionados would at least have read about it.

  6. If you want to know the best, and MOST traditional way to cook Tri-tip, Santa Barbara
    Tri-Tip? It is THIS way. 1st:( and NO ONE will tell you this first step, and it is CRUCIAL!)
    Angle cut off the bottom narrower 1/3 of the Tr-Tip, cutting at a 45degrees or so aginst
    grain of meat. This will allow you to cut sleaks, or thin slices for the tenderest bites you will ever encounter for steaks/thin cut slices…THAT is your 1st crucial step. *Also leave the Fat Cap ON IT! PERIOD! (Why would you want to loose all that flaver people!). 2nd:, Start your Grill with Mesquite Charcoal ONLY! (No other wood needed, You “can” mix in Apple wood if you have it, or post oak if in Texas, but not prefered, best is JUST Mesquite Charcoal. Hardwood charcoal, or Gas in a pinch BBQ emergency). 3rd: Dry season Medium heavy with a Salt/Black Pepper/New Mexico Mild Red Chile Powder/(Paprika is 2nd best)/Garlic GranualesMIX . **(Seasoning Mix is 1/4 Salt+ 1/4 Black Pepper + 3/8 NM Mild Chile Powder + 1/8 Garlic Granules *(Do not use garlic powder, or garlic salt, Yuck!). 4th: Lay down your HOT Charcoals evenly when ready to grill. 5th: Have a Meat Thermometer ready this 1 Temp Number::: 117 degrees. NOTHING else. 6th: Put on both Pieces of your tri-tips onto a lower grill height, until the FLAMES are “always” a bit on the Meat/grill *(No major flame ups is better, but LET the flames sear the outside the ENTIRE time you cook these tri-tip pieces. Keep turning every few minutes and ***IMPORTANT: TAKE OFF WHEN MIDDLE TEMP IS !!7 DEGREES EXACTLY!!!!! BOTH SIZES OF PIECES!!!!! NO DEFFERENCE IN THBEIR TEMPS!!!!….7th: let rest OFF of the Grill. They will come to almost EXACTLY 125 degree’s before they stop cooking. These will be 90% Rare inside. You can cook them a bit further if needed? …but why? 8th: You can cool them in fridge, or cut warm on slicer for BEST STEAK SANDWICHES ANYWHERE, FROM ANY CUT OF MEAT FROM A COW PERIOD!!!
    9th: You can then also cook further on grill whole the smaller ones for those poor people that like their meats Medium+…again YUCK!
    ****THIS IS WHAT GOD INTENDED TRI-TIP TO BE FOR. WHEN HE BBQ’S MEAT FOR HIS COOK OUTS ! HE “ONLY” USES TRI-TIP CUTS, FLAP-ON!!!

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