Reverse Seared Tri-Tip
Reverse Searing your Tri-Tip Roast results in a delicious, tender beef roast. Try this easy beef smoker recipe for an amazing BBQ dinner!
- Begin by trimming any fat and silver skin off the trip tip.
- Season the tri-tip with a medium/medium heavy coat of the all-purpose rub (depending on how salty it is).
- (Optional) Insert a leave-in meat thermometer to monitor the trip tip’s internal temperature.
- Fill the hopper on your pellet grill with Cookin' Pellets Longhorn Blend Pellets.
- Set the smoker to 250º.
- Once the smoker is to temp, put the tri-tip on the smoker and smoke until 120-130º internally (or higher based on your desired doneness for the final product) we smoked the tri-tip to 120º internally for a medium-rare finish and it took approximately 1 hour.
- After the tri-tip has reached 120º internally, pull it off the smoker and put it in a pan to rest.
- While the tri-tip is resting, turn your grill up to 500-600º or as hot as it will go if it won’t go that high. Allow the grill to heat for 10-15 minutes to ensure it’s hot enough to sear.
- Once the grill is up to searing temp, sear the tri-tip on each side for approximately 2 minutes, flip, and repeat on the other side. Continue doing this until there’s a good crust on the tri-tip and/or your desired finished internal temperature is achieved.
- After the tri-tip has reached your desired internal temperature remove it from the grill and let it rest for 10-15 minutes.
- Once the tri-tip has rested, slice your tri-tip. Be sure to be mindful of which way the grain runs and slice against the grain. (Pro Tip: Seeing the grain after searing can sometimes be challenging. To make it easier, take a picture of the tri-tip raw and before you season it. That way you can look at the picture to see which way the grain runs and slice against it for the most tender chew).
- After the tri-tip has been sliced, eat and enjoy!!
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