Tri-Tip could be one of the most under-rated cuts of beef. When cooked properly and seasoned well, it rivals any other cut of beef with its unique marbling and texture. But do not try to save money going with a cheap product. Go with Grass Fed or if you can find it, Wagyu will take it to the next level.
For cooking, the reverse sear is a legendary approach to cooking the best steaks, including a great Tri-Tip. Now combine it with “High Elevation” SPG Dry Rub from Willow Seasonings, and let the meat speak for its self. After this cut of beef with “High Elevation” you wont be able to have it any other way.
"High" Elevation Tri-TipCourse: MainCuisine: bbq, beefDifficulty: Easy
Tri-Tip (2-5 lbs) Grass Fed, or Wagyu.
- Trim excess fat and silver skin from the roast. Cover with a light to modest amount (depending on personal taste) of Willow Seasonings' High Elevation Seasoning, and set aside in plastic wrap or zip lock bag for about 1-2 hours to allow the seasoning to bind to the meat.
- Preheat your Smoker or Pellet Grill to 220, to set up for indirect grilling/smoking.
- Remove the roast from the zip log bag. Place in Smoke at 220°F until the internal temperature reaches 105-110°F. Remove from the grill. Cover loosely with foil.
- If you have a two-piece diffuser, remove the door and place the Grill Grates over the firebox. If you have a separate area or grill to sear, turn the grill up to 475°F. When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Or a third option, and my personal favorite, is a flat top, where just about 1-2 minutes per side will achieve a perfect medium rare. Remove when the internal temperature reaches 125-130°F. Rest 10 minutes before slicing thin, against the grain.