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Tri Tip with The Hot and Fast Reverse Sear Method
Any smoker (including a reverse-flow offset stick burner)
An open-flame grill for direct heat (charcoal or wood)
A meat thermometer
Aluminum foil
A Ziploc bag or Tupperware container
Heat-resistant gloves or tongs
An insulated cooler/container
A refrigerator
When cooking tri-tip, trimming is always an important step. Tri-tip typically comes with a fat cap, which is a layer of fat on one side of the meat. For this recipe, trim the fat cap down to about 1/8 inch thick.
Next, generously apply the Smokin’ Grill Garlic Pepper Rub, making sure the entire surface of the meat is evenly coated. Firmly pat the rub into the meat so it adheres well.
Place the seasoned tri-tip in a Tupperware container or Ziploc bag, then refrigerate (or store in an ice chest) for 2 hours. During this resting period, the rub will absorb into the meat, enhancing both flavor and tenderness.
After the resting period, remove the tri-tip from the refrigerator and let it sit at room temperature for 45 minutes to 1 hour. This helps the meat cook more evenly.
Next, place the tri-tip in the smoker and cook at 300°F for approximately 1 hour. Once the internal temperature reaches 110°F, remove it from the smoker and transfer it to an open-flame grill for direct heat.
Keep the flame low—the flames should barely touch the bottom of the grill grate. Sear the tri-tip by flipping it every 3–4 minutes, continuing for about 15–30 minutes, or until the internal temperature reaches 155°F.
Once it reaches 155°F, remove the meat from the grill. Wrap it tightly in aluminum foil, then place it in an insulated container (such as an ice chest without ice) and let it rest for 15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful tri-tip.