Cooking tri tip on a BBQ is a fantastic way to make this flavorful and juicy cut of beef. With the right techniques, you can achieve a tender, smoky and delicious tri tip roast perfect for feeding a crowd. In this comprehensive guide, we will walk you through everything you need to know to cook amazing tri tip on your barbecue.
Choosing and Preparing the Tri Tip
The first step is selecting a high-quality tri tip roast. When picking tri tip at the grocery store or butcher shop, look for the following:
- Weight – Choose a 2-3 pound tri tip roast. This size will cook evenly and provide plenty of meat.
- Marbling – Look for decent marbling throughout the meat. The fat will baste the meat and keep it moist during cooking.
- Color – Go for a roast with a rich red color without too much purple or brown hues. This indicates freshness.
Once home, pull the tri tip from the fridge and allow it to come closer to room temperature before cooking, about 30 minutes. Then pat the meat dry with paper towels and apply a light coating of olive oil, salt, and pepper. Rub the seasonings all over the roast.
Letting the meat sit out helps it cook more evenly later. The oil and seasonings add flavor and promote browning.
Setting Up the BBQ for Indirect Heat
To cook tri tip low and slow, you need to setup your grill for indirect heating. This means the meat sits to the side of the heat source, rather than directly over the flames.
To achieve indirect heat on a charcoal grill:
- Pile hot charcoal on one side of the grill. Leave the other side empty.
- Place a drip pan in the empty side to catch drippings. Fill with water or apple juice to keep the meat moist.
For a gas grill, simply turn the burners on one side to high and off on the other side. The tri tip will sit over the unlit burners, absorbing gentle indirect heat.
Placing the Tri Tip on the Grill
Once your BBQ is hot and setup for indirect cooking, place the tri tip roast on the cool side of the grill, over the drip pan.
Use tongs to handle raw meat safely. Place the roast fat side up, if possible. The fat will melt and baste the meat.
Maintaining the Right Temperature
To cook tri tip low and slow, you need to hold the grill temperature between 225-250°F. This slow roasting gives time for the collagen to melt into tenderness.
On a charcoal grill, this means limiting the amount of hot coals or spreading them out. For gas, keep the burners on low.
Check the temperature often with a grill thermometer. Vent the grill as needed to maintain 225-250°F. Add a few fresh coals or adjusted the gas burners as required.
Flavoring the Meat
There are a few options for infusing more flavor into the tri tip as it barbecues:
- Dry Rub – Coat the meat in a savory blend of spices before grilling. Try pepper, garlic powder, chili powder, paprika and brown sugar.
- Wood Chips – Soak 1-2 cups of wood chips like hickory or mesquite in water for 30 minutes. Scatter over the hot coals periodically for smoky flavor.
- Sauce Glaze – During the last 15-30 mins of grilling, brush the tri tip with tangy barbecue sauce to form a sticky glaze.
- Herb Butter – Top the rested meat with a compound butter mixed with rosemary, thyme, garlic and pepper.
Determining When the Tri Tip is Done
Use an instant read thermometer to test the tri tip’s internal temperature. Remove it from the grill when it reaches:
- 125°F for rare
- 135°F for medium rare
- 145°F for medium
The meat will continue cooking as it rests. Let it rest for 10-15 minutes before slicing to allow the juices to reabsorb.
You can also assess doneness by pressing on the thickest part. Rare should feel soft and spongy, medium rare slightly firmer but still yielding.
Slicing and Serving the Tri Tip
After resting, thinly slice the tri tip across the grain. This yields tender slices that are easier to chew.
Serve the carved tri tip with:
- Roasted or grilled veggies like onions, potatoes, zucchini or bell peppers
- Warm bread rolls or cornbread
- Salad or slaw with vinaigrette
- Barbecue baked beans or potato salad
Leftover tri tip also makes amazing sandwiches the next day. Slice thin and pile high on a toasted baguette or pretzel bun with your favorite toppings.
Common Questions
How long does it take to cook a 2lb tri tip at 250°F?
Plan on about 2-2.5 hours to cook a 2 pound tri tip at 250°F using indirect heat. The roast takes around 25-30 minutes per pound. Check for doneness with a meat thermometer.
Can you grill tri tip directly over high heat?
While possible, tri tip tends to turn out better with indirect low heat between 225-250°F. The more gentle heat allows time for the collagen to fully break down into tender gelatin without drying out the exterior.
Should the tri tip fat side up or down on the grill?
If possible, place the tri tip fat side up. The melting fat will then baste the meat, keeping it extra moist and adding flavor.
What wood is best for smoking tri tip?
Oak and hickory are excellent woods for imparting bold, smokey flavor to tri tip. Fruit woods like apple, cherry and pecan are milder choices. Just soak the wood chips before adding to hot coals.
Can you grill tri tip in a pan or skillet?
Yes, you can cook tri tip on the stovetop in a heavy pan or cast iron skillet. Use a meat thermometer to check for doneness. Sear over high heat then transfer to a 250°F oven to finish cooking through.
Conclusion
Cooking juicy, flavorful tri tip on a BBQ grill is easy with a little preparation and technique. Allow the meat to come up in temperature, then grill slowly using indirect heat between 225-250°F. Flavor with dry rubs or sauces, and check for doneness with a thermometer. Letting the meat rest before slicing is crucial. Pair your home-grilled tri tip with fresh seasonal sides for an amazing meal. With the proper methods, you can achieve competition-worthy tri tip off your own barbecue.