Tri tip is traditionally grilled over a hot, red oak fire. However in this recipe we are going to reverse sear it where we smoke the tri tip and then sear it at the end. The reverse sear is a great method for an uneven cut of meat such as a tri tip.
Video for this recipe -> https://youtu.be/n89ebB_ok0A
- 1 tri tip (preferably choice grade or higher)
- Meat Church Holy Gospel (sub Holy Cow)
- Meat Church Garlic & Herb
- Cast iron skillet
- Instant read thermometer
- Cooking oil or spray
Prepare the smoker
Prepare your smoker or pellet grill at 225. I recommend a heavier smoking wood such as oak, mesquite, hickory or pecan for this cook.
Prepare the tri tip
Trim away all the fat and optionally any silver skin with a sharp boning knife.
Season with Meat Church Holy Gospel. Then apply a light coating of Meat Church Garlic & Herb. Allow to adhere for at least 15 minutes.
Smoke the tri tip (Part 1 of the 2 part reverse sear)
Place the tri tip in the smoker.
Smoke it until it reaches 115 internal temperature. Remove from the smoker and lightly tent with foil for 10 minutes. While the tri tip is resting, get a cast iron surface blazing hot. I prefer over 550. We go 650 in our Tri Tip Video.
Our goal is medium rare (130 - 135 internal temp). Adjust this process to your preference. e.g., Mrs. Meat Church likes her steaks medium, so I will smoke hers to 125 - 130.
Sear the tri tip (Part 2 of the 2 part reverse sear)
Lightly oil or butter your cast iron. Immediately sear for 1 -2 minutes per side depending on your "doneness" preference.
Remove and allow to rest with a good butter melting over the top.
This is great served with our Chimichurri recipe. Enjoy!