Reverse Seared Tri Tip
Reverse Seared Tri-TipTools:
Pellet Grill or Charcoal Grill
Sharp Knife
Cutting Board
Aluminum Foil
Ingredients:
Tri Tip (2-5 pounds) Grass Fed …I prefer Mishima Wagyu from Dartagnan Foods
Kosher Salt or Coarse Salt and Coarse Ground Pepper
Marinade of Choice if you prefer. I do not use a marinade on a Wagyu cut, the taste of the beef is good enough.
Reverse Seared Tri-Tip RecipeInstructionsTrim excess fat and silver skin from the roast. Place in a zip-top bag with your favorite marinade. I prefer Let marinate for 1-2 hours.Preheat your Smoker or Pellet Grill to 220, to set up for indirect grilling/smoking.Remove the roast from the marinade. Wipe off excess marinade. Season with a 50/50 blend of the Salt and Pepper. Place in Smoke at 220°F until the internal temperature reaches 105-110°F. Remove from the grill. Cover loosely with foil.If you have a two-piece diffuser, remove the door and place the Grill Grates over the firebox. If you have a separate area or grill to sear, turn the grill up to 475°F.When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125°F. Rest 10 minutes before slicing thin, against the grain.First we smoke. Then we sear. Recipe by:The Life Cycle Foodiewww.lifecyclefoodie.com