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:
|Tri-tip||3 lbs? ||It doesn’t matter just get whatever cut they have.|
|Salt||Enough 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 hickory||3-4 oz, just a small chunk that fits in the palm of your hand||I also like apple and pecan, but the wife liked the hickory the best, so here we are.|
|1. Grill Set-Up||We will be using both indirect and direct heat for this cook.|
|2. Indirect Smoke||Preheat 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 HOT||Remove the tri tip and get your grill smoking hot, I usually let it get to 450-550.|
|4. Direct Sear||Add 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 grill||Remove 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. Rest||Wrap in foil for anywhere between 15 to 60 minutes.|
|7. Cut & serve||Carve 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.
Final money shot of the plate. Don’t worry I at like half the roast, not just two slices.
Go make some tri-tip.