Jason's Tri-Tip: Low Smoke. Hot Sear. Real Rest. 🔥
Tri-tip is my go-to. 🔥
I cook it for the family. I cook it for football games, charity events, and whole teams at the field. Same method every time.
Low smoke. Hot sear. Real rest. Slice it right.
It's not rocket science. It's beef. 🦬
Think less. Enjoy more.
Serves 6 to 10, depending on your sides. Prep is 30 minutes or less, depending on the fat cap. Cook time is about 2 to 2.5 hours, from lighting the smoker to pulling it off the sear. 🍽️
What you need 🛒
- Tri-tip, 3 to 5 lb. Choice or better. Untrimmed.
- Fine sea salt. About 1 teaspoon per tri-tip.
- Light olive oil. Just enough for the rub to grab on.
- Beef Bark. Heavy.
- Signature Blend. Also heavy. This is not the time to be shy.
Both come together in the Tri-Tip Pair 👈
My gear 🛠️ GMG smoker. Knotty Wood BBQ almond pellets. Broilmaster grill for the sear.
Temps and times 🌡️
| Step | Temp | Time |
|---|---|---|
| Dry brine and rub | Fridge | Overnight |
| Smoke | Smoker at 155°F | To 100°F internal. Roughly 60 to 80 min |
| Sear | Grill screaming hot | Flip often. Pull at 132°F internal |
| Rest | Turned-off oven or microwave. Door closed. No foil | 10 min |
| Finish | Around 138 to 142°F | Medium-rare to medium |
Steps
1. Trim 🔪
Trim the silver skin. Leave a thin fat cap. Don't wash it. It's beef, not your truck. Pat it dry.
2. Season the night before 🧂
About 1 teaspoon fine sea salt per tri-tip. Light coat of olive oil. Then go heavy on Beef Bark and Signature Blend. Fridge overnight, uncovered or lightly covered. Your fridge is going to smell amazing. You're welcome.
3. Smoke low 💨
Smoker at 155°F with almond pellets. Smoke to 100°F internal. Roughly 60 to 80 minutes. Stop opening the lid to check. It's not the fridge at midnight. 😂
4. Off the smoker ➡️
At 100°F it comes off and heads straight to the grill. No layovers.
5. Sear hot 🔥
Grill screaming hot. Flip often. Pull at 132°F internal. Not 133. Not "just one more minute."
6. Rest 😴
10 minutes in a turned-off oven or microwave. Door closed. No foil. It climbs to around 138 to 142°F. Medium-rare to medium. Resting is the magic. Go set the table. Or pretend to.
7. Slice 🔪
Split it at the bend. Slice each half against the grain. The grain changes direction in there. Tri-tip likes to keep you humble.
8. Serve 🍽️
Get it on the table. Watch it disappear. Act surprised there's none left for you.
Jason's tri-tip rules 🤠
- Buy Choice or better. Untrimmed from Costco.
- Trim the silver skin. Leave a thin fat cap.
- The number one mistake is slicing with the grain. Don't be that guy.
- Stop opening the lid to check. 👀
- Resting is the magic. ✨
- Think less. Enjoy more. Family and friends are the fun. The tri-tip is just the excuse. ❤️
The bark 🧂
That bark is Beef Bark and Signature Blend, heavy. If you want the exact same one, they come together as the Tri-Tip Pair. Already have a rub you love? Use it. The method is the secret, not the bottle. 🤫
Gear shout-out 🙌 GMG for the smoke. Broilmaster for the sear. Knotty Wood BBQ for the almond pellets.