Reverse Seared Tri-Tip
Reverse Seared Tri-Tip Recipe
Trim excess fat and silver skin from the roast. Place in a zip-top bag with your favorite marinade. I prefer Let marinate for 1-2 hours.
Preheat your Smoker or Pellet Grill to 220, to set up for indirect grilling/smoking.
Remove the roast from the marinade. Wipe off excess marinade. Season with a 50/50 blend of the Salt and Pepper. 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. Remove when the internal temperature reaches 125°F. Rest 10 minutes before slicing thin, against the grain.
First we smoke. Then we sear.
The Life Cycle Foodie