Tri Tip is probably one of the easiest cuts of meat to cook, but if done incorrectly will come out tough as shoe leather and dry. You have to be careful but it’s fairly simple.
The roast pictured is about 2 pounds. You can find them larger in some places. This is primarily a West Coast cut of meat so finding them here in Georgia is challenging and finding them larger than about 2 pounds is near impossible.
Once the meat is defrosted, or slightly above “fridge temps” (but not room temp) lay it out on clear plastic wrap. Sprinkle Pappy’s Choice Seasonings – Less Salt, or your favorite seasoning over all sides of the meat. IT IS NOT A RUB! It is a SEASONING. Don’t overdo it!
You want the flavor of the beef to come through not the seasoning.
Once you have it LIGHTLY seasoned on all sides, wrap it in plastic wrap several layers deep. You want all the juices to stay INSIDE the meat.
Place it in the fridge overnight.
COOKING
I place the meat on my smoker cold. Or cool as it were. Light off the smoker and bring it up to 250 degrees. Let the tri tip cook until and internal temperature of 120 degrees.
Before it com
es up to temp, light off your griddle (Blackstone) or grill (Weber Q) and get it as hot as possible. On the Blackstone I let it get to about 650 degrees, the Weber Q gets to about 550 degrees.
When the tri tip reaches 120 degrees internal temperature, remove it from the smoker and immediately place it on the grill or griddle. Allowing to sear for about 2 minutes. Flip the meat over and sear the other side for 2 minutes.
Ultimately you want to pull the meat when the internal temperature reaches no more than 140 degrees. Or RARE. Once you pull it, it will continue to rise in temperature to about 145 degrees.
Slice against the grain as thin as you can and serve.
