Reverse Seared Tri Tip

We all hate those stupid blogs that have to write a stupid story about how their cow was raised by monks who massage their muscles all day long and you can’t use any other type of ingredient otherwise it will suck – but if you can’t get monk massaged cow then a regular prime cut will do just fine!

But I won’t do that to you. Here’s why you’re here, to make a delicious and juicy tri tip:

IngredientHow MuchDetail
Tri-tip3 lbs?
It doesn’t matter just get whatever cut they have.
SaltEnough to lightly coat the whole cut. I’ve never measured.
Dry brine it the night before or a few hours before.
Your favorite rub
See below for my rub choices for tri tip.
Liberally coat the whole thing.Right before you throw it on the grill. Beware of double salting if you use premade rubs!!!
A chunk of hickory3-4 oz, just a small chunk that fits in the palm of your handI also like apple and pecan, but the wife liked the hickory the best, so here we are.
1. Grill Set-UpWe will be using both indirect and direct heat for this cook.
2. Indirect SmokePreheat grill to 225 F, add hickory and let it burn for a little while. Once the smoke turns clear-ish add the meat to the indirect side and let it cook until internal temp of the meat is 115 F if you’re going rare to medium rare and 120 F if you’re going medium rare to medium. This usually takes me about 45 minutes but will depend on the size of the cut, or if you’re making two, etc.
3. Let ‘er rip, get that thing HOTRemove the tri tip and get your grill smoking hot, I usually let it get to 450-550.
4. Direct SearAdd the tri tip back on. We will be searing both sides for approx. 3-5 minutes per side. This heavily depends on your grill and how done you want your meat.
5. Remove from grillRemove when thickest part of meat reads internal temp of *3-4 degrees below 135 F for rare, 140 F for medium rare, 145 for medium, and anything more you’re dead to me. Just kidding, but for real. My wife doesn’t like rare meat, so I pull it when I’m at 140 F, and she gets the ends which are usually cooked to about 145-150 which are perfect for her.
*It will continue cooking slightly after you pull it off and let it rest.
6. RestWrap in foil for anywhere between 15 to 60 minutes.
7. Cut & serveCarve across the grain. If you carve this cut with the grain, it will be more chewy and have a much worse texture than if you cut across the grain. I cut the roast in half and look at the internal to see which way I should be cutting it.

Here are just a few pics to detail my process and the results. If you make your way to the bbq gear page you’ll see I cook with a kamado grill, or Kamado Joe Classic to be specific. I use Kamado Joe’s lump charcoal too. You can certainly do a low n slow with a propane grill too, just stick a chuck of wood under the grate where you’ll get a little flame burning the wood.

This cook I used The Meat Church’s The Gospel All Purpose Rub. Now, I’m not a religious guy, but I bought a mixed pack of their rubs and have really liked all of them. It’s a little pricey to buy it all, but it lasts a while.

I noted above that you have to be careful about double salting. I believe most, if not all of Meat Church’s stuff has salt in them, but I have had really good results going a little lighter on the dry brine the day before, and using my normal liberal amounts of rub.

We have one side set up for indirect and it’s raised up away from the flame. The other side for the sear and it’s down closer for maximum mallard reactions.

You can see how much juice you get from cooking it like this.

Final money shot of the plate. Don’t worry I at like half the roast, not just two slices.

Go make some tri-tip.

Posted in BBQ

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