Tonight we are doing a Texas Tri Tip Reverse Seared. A reverse sear is when you smoke your meat first then finish it off with a hot quick sear. If you have never done this you are in for a treat! BIG BEEF FLAVOR and “no teeth needed” tender. We used Briggs Texas seasoning and no Texas BBQ would be complete without pecan smoke, so we gave it a “Kiss of Smoke”
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
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For More on Reverse Sear see our post: “Reverse Sear What Is It”?
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Texas Tri Tip Reverse Seared
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 3 hours
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets
Ingredients: Texas Tri Tip Reverse Seared
- Large Tri Tip roast, (this one was a bit over 4 lbs)
- Briggs True Texas Seasoning and Rub
Texas Tri Tip Reverse Seared
A Wood Pellet Grill Recipe
Cooking Directions: Texas Tri Tip Reverse Seared
If needed trim any excess fat off the Tri Tip and apply a nice coat of your rub to it. Let your seasoning blend as it comes up to room temperature. (Steaks and roasts cook more evenly if they go on the grill at room temperature.)
We are doing a reverse sear tonight, a reverse sear is when you smoke your meat first then finish it off with a hot quick sear. This process is best for large cuts of meat. We wanted to smoke our Tri Tip at 250* (122c) until we reach an internal temperature of 105* (40c) about 2 hours. (Do not cook by time, but go by internal temperature as there are too many variables here.)
When your Tri Tip reaches 105* (40c) pull it and let it rest as the grill grates heat up to 400* (205c) for this and is screaming hot. When your Grill Grates are hot put your Tri Tip back on. I did this one for 10 minutes per side with a quarter turn at 5 minutes. Our total cook time was almost 3 hours, but it was well worth it!
When the meat reaches an internal temperature around 122* (50c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (55c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.
I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Texas Tri Tip Reverse Seared
A Wood Pellet Grill Recipe
Texas Tri Tip Reverse Seared
A Wood Pellet Grill Recipe
Texas Tri Tip Reverse Seared
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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There is no such thing as a Texas tri tip. In fact, most Texans don’t even know what tri tip is. Texas is all about beef brisket and beef ribs; various sub primal cut steaks as well. However, tri tip is deeply rooted in California; particularly, the central coast of the Golden State. Tri tip’s popularity is growing away from the left coast and is becoming easier to find in supermarkets throughout midwest and south. I suppose you can throw brisket rub on it and call it Texas style.
Tri tip can be prepared many ways. However, Santa Maria style is the only true style that is recognized and popularly craved by meat lovers. Heavy with black pepper, garlic and salt, it’s grilled over coastal California red oak either directly or reversed seared (which has become more popular over the last decade).
In case you doubt my information, I’ll let you know that I’ve won a few tri tip competitions judged by KCBS CBJs and I’ve also won grand championships in KCBS competitions as well as competed at the American Royal World Series of Barbecue in Kansas City, MO.
Steve Thank you, you are 100% right…
I am a “Backyard” Griller, We are just having fun with Tri Tip and showing folks different ways to grill it…
FYI, KCBS is an other world, with strict rules and narrow minds when it comes to BBQ.
Try and keep in mind that when the Santa Maria style was being done in the early 1700’s they didn’t eat garlic then…
This was Good and No Teeth Needed tender so I we did ok.
BBQ is meant to be fun, shared with friends and family.
You’ll be much happier in life if you lighten up a bit and just throw a hunk of meat on the grill and open a cold one…
Next week we are doing Siberian Tri Tip… Dang!!! Think of the COLD Beer with that one !!!
Y’all come see us …
Dearest Steve
You sound tremendously pompous and condescending. Kinda sad!