A tri-tip roast, also known as a triangle roast, is a small triangular cut of beef from the bottom sirloin. It’s a very flavorful, quick-cooking cut that takes well to grilling or smoking. With the right technique, you can make tender, juicy tri-tip that’s loaded with smoky barbecue flavor. Here is a complete guide on how to bbq a tri tip to perfection.
Selecting and Preparing the Meat
Choosing the Right Tri-Tip
When selecting a tri-tip for grilling/smoking, here are some tips:
- Go for a tri-tip that is 1.5 to 2.5 pounds. Anything larger may be hard to cook evenly.
- Look for good marbling throughout the meat. This adds flavor and juiciness.
- Make sure the fat cap along one side is about 1⁄4 inch thick. This helps keep the meat moist.
- Choose tri-tip labeled “AAA” for the highest quality grade.
Trimming and Seasoning
Before cooking, trim off any large pieces of fat or silver skin from the surface. Remove any seasoning or marinade and pat the meat very dry. Apply a light coat of oil so the rub will stick.
Make a simple dry rub with:
- 1 tablespoon brown sugar
- 1 tablespoon sweet paprika
- 1 teaspoon each of salt, garlic powder, onion powder, chili powder, and black pepper
Massage the rub all over the meat so it’s fully coated. Let it sit for about 15 minutes while you preheat your grill or smoker. The salt in the rub will start to draw moisture from the meat, dissolving the seasonings so they penetrate more deeply.
Grilling Methods
Grilling over high heat is a quick and easy way to make delicious tri-tip. Here are some tips:
Direct High-Heat Grilling
- Preheat your grill to high (500-600°F). Use a 2-zone fire with hot and cool areas.
- Sear the meat over direct high heat for 2-3 minutes per side until nicely browned.
- Move to indirect heat and cook to desired doneness, about 10-15 minutes more for medium-rare.
- Let rest 5 minutes before slicing across the grain into thin pieces.
Reverse Sear
- Preheat a kamado-style grill for high heat on one side, low heat on the other.
- Start the tri-tip over the cooler side, cover and cook using indirect heat at 250°F.
- Cook until the internal temperature reaches 100-110°F for rare, 115°F for medium-rare.
- Move over direct high heat and sear all sides until a nice crust forms.
- Remove, tent, and rest for 10 minutes before slicing.
Rotisserie
- Secure the tri-tip on a rotisserie spike and rotate over direct medium heat.
- Cook until nicely browned all over and the internal temp reaches 125°F, about 45-60 minutes.
- Rest, then slice across the grain into thin pieces.
Smoking Methods
Smoking tri-tip “low and slow” over woodchips or chunks infuses it with incredible smoke flavor. Here are some tips:
Smoker Temperature
- For a charcoal smoker, target a temperature of 225-275°F.
- For electric, propane or pellet smokers, set to 225-250°F.
Flavors of Smoke
- Oak, hickory, apple, cherry, pecan, and mesquite wood all pair well. Go for a blend to layer flavors.
- Try adding a smoke tube or foil packet of wood chips if more smoke is needed.
Doneness Temps
- For rare, remove from smoker at 125°F internal temp.
- For medium-rare, cook to 135°F internal.
- Use a reliable meat thermometer for accuracy.
Finishing Steps
- Rest the meat for 10-15 minutes before slicing to allow juices to reabsorb.
- Cut diagonally across the grain into thin slices.
- Serve with barbecue sauce on the side if desired.
Special Techniques
Beyond basic grilling and smoking, there are some special techniques that can take tri-tip to the next level:
Marinades
Soaking tri-tip in a marinade for several hours adds flavor and tenderizes the meat. Try marinades like:
- Soy sauce, lemon, garlic, ginger
- Red wine, rosemary, garlic
- Chili paste, lime, cilantro
Spice Rubs
In addition to classic barbecue rubs, get creative with spice blends like:
- Chili powder, cumin, oregano, garlic
- Jamaican jerk seasoning
- Coffee and brown sugar
Searing and Braising
For extra tenderness:
- Sear the tri-tip in a hot skillet to caramelize the outside.
- Transfer to a braising liquid like beef broth with onions and carrots.
- Simmer gently until fork tender, then finish on the grill.
Smoking Then Grilling
For the perfect combo of smoke and char:
- Smoke the tri-tip using your preferred wood flavor for 1-2 hours.
- Finish over a hot grill to add crispy, charred exterior.
Cooking Times and Temperatures
The cooking times will vary based on the size of your tri-tip as well as your desired level of doneness. Here are some general guidelines:
Grilling
- 1.5 lbs: about 18-22 minutes total
- 2 lbs: about 22-28 minutes total
- 2.5 lbs: about 30-35 minutes total
Smoking
- 1.5 lbs: 1.5-2 hours
- 2 lbs: 2-3 hours
- 2.5 lbs: 3-4 hours
Target Internal Temps
- Rare: 125°F
- Medium Rare: 130-135°F
- Medium: 140°F
- Medium Well: 150°F
- Well Done: 160°F+
Always let the meat rest for 5-10 minutes before slicing to allow juices to redistribute. The internal temp will rise 5-10°F during resting.
Common Problems and Solutions
Even experienced grill masters can run into some issues cooking tri-tip. Here are some common problems and how to fix them:
Undercooked in the Middle
- Solution: Let meat come fully to room temp before grilling. This reduces the gradient between the outside and inside. Also avoid flair-ups or burning the outside before the inside cooks through.
Overcooked and Dry
- Solution: Use a meat thermometer to monitor the internal temp precisely. Don’t overcook past your target temperature. Also let the meat rest after cooking.
Uneven Cooking
- Solution: Maintain an even, consistent temperature in your grill/smoker. Use 2-zone heat and avoid putting cold meat directly over hot flames. Flip the meat occasionally so all sides cook evenly.
Not Enough Smoke Flavor
- Solution: Add extra wood chips/chunks directly to the coals. Try using a smoker box or tube to generate more consistent smoke. Injecting the meat with a broth solution also adds moisture and flavor.
Burned Exterior
- Solution: Don’t sear over direct high heat for too long. Move to indirect heat to finish cooking after browning. Maintain a cooler temperature inside smokers and grills to prevent burning.
Serving and Pairing Suggestions
Tri-tip has a rich, beefy flavor that pairs wonderfully with all kinds of sides, sauces, and beverages. Here are some suggestions:
- Serve sliced tri-tip on rolls as sandwiches with barbecue sauce.
- Pair with grilled vegetables like onions, potatoes, zucchini or peppers.
- Top with chimichurri or garnish with fresh parsley and lime.
- Serve alongside classic BBQ sides like beans, coleslaw, cornbread or mac and cheese.
- Pair with big bold red wines like Cabernet, Malbec or Zinfandel.
- Ice cold beer is always a great pairing! Try IPAs, amber ales or lagers.
- For cocktails, tri-tip stands up to whiskey, bourbon or margaritas.
Don’t be afraid to get creative with your own favorite flavors and pairings! The rich taste of smoked tri-tip can handle just about anything.
Frequently Asked Questions
Get answers to some common questions about prepping and cooking tri-tip:
What is the best way to trim a tri-tip?
Use a sharp knife to trim off any large pieces of fat or silver skin. Leave about 1⁄4 inch of the fat cap intact to help keep the meat moist and flavorful during cooking.
Should you marinate tri-tip?
Marinating is optional but can add great flavor. An acidic marinade will also help tenderize the meat. Marinate for 2-24 hours before cooking.
What wood is best for smoking tri-tip?
Oak, hickory, apple, pecan and mesquite are all great options. For the most well-rounded flavor, use a blend of woods.
What are the best smoker temperatures for tri-tip?
Aim for 225-250°F in an electric or pellet smoker. In a charcoal smoker, target 250-275°F. Low and slow is the goal.
How do you get a good sear on tri-tip?
Make sure the meat is patted very dry before searing. Use a very hot skillet, grill grates or torch to quickly brown the exterior at the end.
Should you wrap tri-tip while smoking?
Wrapping in foil or paper during smoking helps retain moisture. Do this once you’ve got a nice bark, around the stall temp of 160°F.
Is tri-tip better grilled or smoked?
It’s delicious either way! Grilling gives you that nice char, while smoking infuses it with deep smoky flavor. Try both to see which you prefer.
What sides go well with tri-tip?
Classic BBQ sides like coleslaw, beans, cornbread and mac and cheese are great complements. Grilled veggies are also fantastic.
What do you serve with grilled tri-tip?
Serve sliced or chopped tri-tip on rolls with BBQ sauce for amazing sandwiches. You can also slice and serve with chimichurri, compound butter or fresh herb garnish.
Conclusion
With the right preparation, seasoning and cooking technique, tri-tip can be an incredibly flavorful, tender and juicy cut of meat. Mastering the grill or smoker takes some practice, but being armed with the knowledge of different methods, temperatures, times and common pitfalls will set you up for barbecue success. Pair your perfectly grilled or smoked tri-tip with great sides and drinks for an impressive meal. Have fun experimenting with different woods, rubs and flavors to make this cut of beef uniquely your own. Enjoy the process and pride that comes with serving up tender, mouthwatering bbq tri-tip!