2 TBSP LG CHOP HOUSE STEAK RUB SEASONING
3 TBSP Olive Oil
1 - 3 POUND, FAT CAP AND SILVER SKIN REMOVED Tri-Tip Roast
Cut from the bottom sirloin, the Tri Tip is a favorite amongst many outdoor cooks because of its reasonable price, short cooking time, and bold, beefy flavors. This recipe calls for a Reverse Seared Tri Tip which is first smoked for close to 90 minutes and then seared over a direct flame to lock in juices and render a delicious and crunchy crust.
Depending on the size of the cut, Tri Tip can reach an internal temperature of 140°F in just 1 ½ to 2 hours at 225°F. For a rarer cook, it’s even less time. To reverse sear, we recommend smoking at 225°F until the internal temp reaches 5 to 10°F below your desired internal for doneness. Then turn your grill up to 500°F, open the Flame Broiler Plate on your pellet grill and sear both sides until you reach your desired internal temperature.
Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.
This recipe uses Louisiana Grills Chop House Steak Rub seasoning.
Use a marinade injector to infuse your favorite marinade into your Tri Tip.