Reverse Seared Smoked Tri-Tip

First, we smoke the Tri-Tip and then we sear it. That's why it is called a REVERSE SEAR tri-tip because we sear it at the end of the cooking process. This is by far my favorite way to cook a tri-tip. This cooking method gives the beef that smoky flavor from the pellet grill AND that seared crust that we all love.

Prep Time: 2 hours hours

Cook Time: 2 hours hours

Course: Main Course

Cuisine: BBQ

Keyword: reverse sear tri tip steak, smoked tri tip, tri-tip

Servings: 5 people

Calories: 307kcal

Reverse Seared Smoked Tri-Tip

Ingredients

• 2 LBS Tri Tip Beef Roast
• 1/2 Cup A1 Sauce
• 2 TBSP Kinders "The Blend" (Salt, Pepper & Garlic) Seasoning

Equipment

• 1 Camp Chef Woodwind Pro Pellet Grill or Any Smoker
• 1 BBQ Grill, Charcoal Grill or Searing Grill
• 1 Thermoworks Termapen ONE Thermometer
• 1 End Grain Cutting Board With Large Juice Groove
• 1 Bear Mountain Savory Wood Pellets

Instructions

Prep The Tri-Tip

• Trim any excess fat. Rub the Tri-Tip roast with A1 Sauce.
  
• Generously coat both sides of the tri-tip roast with Salt, Pepper & Garlic seasoning. Let the tri-tip rest with the seasonings on it for about an hour to allow the flavors to penetrate the meat.
  

Smoke the Tri-Tip

• I fired up my Camp Chef Woodwind Pro pellet grill with some Bear Mountain Savory Wood Pellets. Place the tri-tip on your smoker at 180ºF until the internal temperature reaches 115ºF.
  

Let it rest

• Pull the tri-tip from the smoker and let it rest while the grill heats up.

Sear the Tri-Tip

• Now it's time to put that beautiful crust on the outside of the tri-tip. I am going to do this by turning my gas grill on high heat and letting it get as hot as possible. For my gas grill that temperature is upwards of 500 degrees. Sear both sides of the tri-tip for 2-3 minutes per side and pull them when your temperature hits its target. My target temp is 130. This is cooked, but still pink and juicy in the middle. I used my Thermoworks Termapen ONE instant-read thermometer to check the temperature in the thickest part of the tri-tip.
  
• Continue to sear the tri-tip until the internal temperature is 130 degrees.
  

Rest the Tri-Tip

• Let the tri-tip rest for 15-20 minutes before cutting it.
  

Cut and Serve

• Always cut the tri-tip against the grain. It’s nice if you have a cutting board with a juice groove. Tri Tips can be very juicey and a juice groove will keep the juices off the counter. This makes the meat easier to eat.
  
• How to cut against the grain. I start by cutting the meat in half long ways and then I cut thin slices off the end. Here is a photo showing how I cut against the grain on my tri-tips.
  
• Serve it just like this, or I put it on a toasted chibata roll with some Kinder's BBQ sauce for a great tri-tip sandwich.
  

Nutrition

Calories: 307kcal | Carbohydrates: 5g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 118mg | Sodium: 3276mg | Potassium: 657mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg

You guessed it! My favorite way to eat Tri-Tip is to cut it thin and have it on a sandwich. I like my tri-tip sandwich on a toasted ciabatta bun with some of my favorite BBQ sauce.

If I want to step it up a bit from the tri-tip sandwich, I like to slice my Tri-Tip sliced thin and then drizzle it with some of my homemade chimichurri sauce or even some compound herb butter. This is a great way to elevate your Tri-Tip beef roast! Take a look at our tri-tip sliders on Hawaiian rolls with grilled onions. You can serve these with our smoked baked beans, and for dessert, try our Dutch apple pie recipe.