Reverse Seared Smoked Tri-Tip Recipe
In the world of barbecue and grilling, the tri-tip stands as a testament to the diversity of cuts and flavors that beef can offer. Our favorite cut of beef, the tri tip steak or roast comes from the bottom sirloin of the beef. Its unique shape and marbling make it a favorite among grill enthusiasts.
Equipment
- Pellet Smoker
- Gas Grill
- Sharp Knife
Ingredients
- 1 Each 3-5 lb Tri-Tip Roast
- 2 tablespoon Avacado Oil Or Olive Oil, we use Avacado Oil for its high smoke point
- Seasoning Salt and Pepper or your favorite seasoning
Instructions
- Pat the tri-tip roast dry.
- Rub with oil on both sides.
- Season with your favorite seasoning and salt and pepper.
- Let the roast come to room temperature before smoking.
Smoking the Tri-Tip
- Preheat the pellet grill to 225° F while the roast reaches room temperature. (it should take about 15 minutes)
- Place the roast on the smoker and smoke at 225° F for about 1 ½ hours or until it reaches an internal temperature of 130° F.
Reverse Searing the Tri-Tip
- Preheat the gas grill on high when the tri-tip is getting close to temp. When it reaches 130°, remove it from the smoker and place it on the gas grill grate for four minutes per side.
Let the Tri-Tip Rest
- Remove the tri-tip and wrap in foil.
- Let it rest at room temperature for 10-15 minutes.
- Unwrap the tri-tip and let it rest for another 10-15 minutes.
- Slice the tri-tip against the grain and serve.
Tried this recipe?Let us know how it was!