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Texas Tri Tip Reverse Seared

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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” with Pacific Pellet Gourmet BBQ Pellet Southern Pecan.

 

Cooking Directions: Texas Tri Tip Reverse Seared

If needed trim any excess fat off the Tri Tip and apply a nice coat of your Briggs True Texas Seasoning & 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.)

texas-tri-tip-reverse-seared-2

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 degrees (122c) until we reach an internal temperature of 105 degrees (40c) about 2 hours. (Do not cook by time, but go by internal temperature as there are too many variables here.)

Do a Nice Rub and Insert Your Meat Probe

Do a Nice Rub and Insert Your Meat Probe

When your Tri Tip reaches 105 degrees (40c) pull it and let it rest as the grill grates heat up to 400 degrees (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!

 In the Smoke

In the Smoke

When the meat reaches an internal temperature around 122 degrees (50c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (55c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.

 Internal Temperature 105 Degrees (40c) Time to Pull It Off The Grill

Internal Temperature 105 Degrees (40c) Time to Pull It Off The Grill

You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for 1000’s of years without any kind of thermometers. But, I like more control especially with the cost of good meat. On this cook I used Maverick’s Ready Check for a real time reading. Then the PT-100 for instant read and the laser for checking the grate/griddle temps.

Do Your Hot Sear

Do Your Hot Sear

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.

Let’s Eat!!!

Let’s Eat!!!


About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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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Ingredients

  • Large Tri Tip roast, (this one was a bit over 4 lbs)
  • Briggs True Texas Seasoning and Rub

Instructions

  • 1. 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.)
  • 2. 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 degrees (122c) until we reach an internal temperature of 105 degrees (40c) about 2 hours. (Do not cook by time, but go by internal temperature as there are too many variables here.)
  • 3. When your Tri Tip reaches 105 degrees (40c) pull it and let it rest as the grill grates heat up to 400 degrees (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!
  • 4. When the meat reaches an internal temperature around 122 degrees (50c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (55c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.
  • 5. You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for 1000’s of years without any kind of thermometers. But, I like more control especially with the cost of good meat. On this cook I used Maverick’s Ready Check for a real time reading. Then the PT-100 for instant read and the laser for checking the grate/griddle temps.
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Instructions

  • 1. 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.)
  • 2. 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 degrees (122c) until we reach an internal temperature of 105 degrees (40c) about 2 hours. (Do not cook by time, but go by internal temperature as there are too many variables here.)
  • 3. When your Tri Tip reaches 105 degrees (40c) pull it and let it rest as the grill grates heat up to 400 degrees (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!
  • 4. When the meat reaches an internal temperature around 122 degrees (50c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 degrees (55c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.
  • 5. You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for 1000’s of years without any kind of thermometers. But, I like more control especially with the cost of good meat. On this cook I used Maverick’s Ready Check for a real time reading. Then the PT-100 for instant read and the laser for checking the grate/griddle temps.

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