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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!
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