What's the BEST way to cook TRI-TIP?

Low & Slow OR Hot & Fast?

We decided to circle back on the first video we ever did... Tri Tip! Its a west coast classic that can be prepared in a multitude of ways, so why not put two of them to the test!

Want to visual guide? Watch the video!

Here's the link to our first cook: https://youtu.be/_mnGx0AW72E

 Here's how you'll get the cook done:

 Low & Slow - Pellet Grill

• Season both sides of the tri tip roast, let stand for 30 minutes to an hour
• Fire up smoker to 250 degrees
• Place tri tip fat side down in coldest part of smoker
• Cook for 1-2hrs, checking for an internal temperature of 135 degrees
• Remove from smoker and let rest for 30 minutes
• Slice against grain to serve

Hot  & Fast - Charcoal Kettle

• Season both sides of the tri tip roast, let stand for 30 minutes to an hour
• Start a full chimney of charcoal briquettes or lump. Place on one side of grate, grill should get up to 600 degrees
• Sear tri tip over coals on each side for 5-6 minutes, then remove from coal side and let cook for 30-45min until the internal temp reaches 135 degrees
• Remove and let rest for 30 minutes
• Slice against grain to serve

Which way is your favorite? Let us know!

Want to be comfortable while you make it? Pick up a Grillslingers T-Shirt!