Tri Tip with The Hot and Fast Reverse Sear Method
Summer time is here and that means bbq! In this article we are cooking some good ol' tri tip with the tried and true 'hot and fast reverse sear method'.
You will need:
-Any smoker or reverse flow offset stick burner
-Open flame direct heat charcoal or wood grill
-Cooking thermometer
-Tin foil
-Ziploc or Tupperware container
-Heat insulated gloves or tongs
-Insulated container
-Refrigerator
-Smokin' Grill Garlic Pepper Seasoning Rub
-Smokin' Grill BBQ sauces
When it comes to cooking tri tip, the topic of trimming always comes up. The tri tip comes with a 'fat cap' which is a layer of fat on one side of the meat. For this particular recipe trim the 'fat cap' till it is 1/8th inch thick. Next apply the Smokin' Grill Garlic Pepper Rub till all the meat is covered and then firmly pat the rub so it adheres.Put the meat in a Tupperware or Ziploc bag and place it in the fridge or ice chest for 2 hours. During this 'rest' period the rub will be absorbed in the meat.
After that, bring the meat out of the fridge and let it sit at room temperature for 45 minutes to an hour so it will cook evenly. Now put the meat in the smoker at 300° for approximately 1 hour. When the meat's internal temperature is 110°, take it out and place it over open flame. The flames should barely touch the bottom of the grill. Every 3-4 minutes flip the tri tip over. Do this for approximately 15-30 minutes and when the internal temperature is 155° pull the meat off. Wrap the meat in tin foil and let it 'rest' in a heat insulated container like an ice chest (definitely without ice) for 15 minutes.
When slicing the meat it is important to cut against the grain as this will result in a more tender bite. As you slice the meat you will also notice what is called a 'smoke ring' which will be about 1/4 inch thick brown ring. At BBQ competitions the 'smoke ring' is a necessity for the judges to see and this means you have cooked it properly. Now heap on the Smokin' Grill Barbecue Sauce and let the feast begin!
SHOP ALL BBQ SAUCES
Summer time is here and that means bbq! In this article we are cooking some good ol' tri tip with the tried and true 'hot and fast reverse sear method'.
You will need:
-Any smoker or reverse flow offset stick burner
-Open flame direct heat charcoal or wood grill
-Cooking thermometer
-Tin foil
-Ziploc or Tupperware container
-Heat insulated gloves or tongs
-Insulated container
-Refrigerator
-Smokin' Grill Garlic Pepper Seasoning Rub
-Smokin' Grill BBQ sauces
When it comes to cooking tri tip, the topic of trimming always comes up. The tri tip comes with a 'fat cap' which is a layer of fat on one side of the meat. For this particular recipe trim the 'fat cap' till it is 1/8th inch thick. Next apply the Smokin' Grill Garlic Pepper Rub till all the meat is covered and then firmly pat the rub so it adheres.Put the meat in a Tupperware or Ziploc bag and place it in the fridge or ice chest for 2 hours. During this 'rest' period the rub will be absorbed in the meat.
After that, bring the meat out of the fridge and let it sit at room temperature for 45 minutes to an hour so it will cook evenly. Now put the meat in the smoker at 300° for approximately 1 hour. When the meat's internal temperature is 110°, take it out and place it over open flame. The flames should barely touch the bottom of the grill. Every 3-4 minutes flip the tri tip over. Do this for approximately 15-30 minutes and when the internal temperature is 155° pull the meat off. Wrap the meat in tin foil and let it 'rest' in a heat insulated container like an ice chest (definitely without ice) for 15 minutes.
When slicing the meat it is important to cut against the grain as this will result in a more tender bite. As you slice the meat you will also notice what is called a 'smoke ring' which will be about 1/4 inch thick brown ring. At BBQ competitions the 'smoke ring' is a necessity for the judges to see and this means you have cooked it properly. Now heap on the Smokin' Grill Barbecue Sauce and let the feast begin!
