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PrintPrep Time
10 mins
Grill Time
40 mins
Total Time
50 mins
Categories
Ingredients
Servings
0.5
lbs
Tri Tip Roast
0.1875
cups
Beef Broth
Directions
Step 1
We have used Butcher Prime Brisket injection before in both brisket and chuck roast, both times we thought was that it was the best we have ever done. It’s that good! So, with that thought we used it tonight on our tri tip. (FYI it never lets us down.) We use beef broth for mixing the injection solution and injected all that the meat would hold. Did a nice rub and onto the grill for a reverse sear.
Step 2
We let it sit in the smoke at 150 degrees (65c) until we reached an internal temperature of about 100 degrees (38c). Then, we pulled it off the grill and brought the grill temperature up to 400 degrees (205c) leaving the sides on the grill grates. When the Grill Grates were a screaming 400 degrees (205c) I pulled the potatoes off and put the tri-tip on for 10 minutes per side with a quarter turn at the 5 minutes mark.
Step 3
When the meat reaches an internal temperature of 120 degrees (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare, U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I used a Maverick ProTemp Instant Read Thermometer and the ET 732 tonight for checking meat temps.
Step 4
i like to do a 2 hour kosher salt dry brine and then season with pepper, garlic, and onion powder. set Grill Grates 1/2 rails up and 1/2 on griddle side. Spray coating of duck fat on griddle side. Turn grill on high and sear tri tip 5 minutes each side, flip over to rails and turn down to medium heat. Insert probe thermometer and turn tri tip every 5 minutes bringing IT up to 140 degrees. Once IT hits 140 degrees wrap and rest for 10 minutes. Perfectly done every time!
i like to do a 2 hour kosher salt dry brine and then season with pepper, garlic, and onion powder. set Grill Grates 1/2 rails up and 1/2 on griddle side. Spray coating of duck fat on griddle side. Turn grill on high and sear tri tip 5 minutes each side, flip over to rails and turn down to medium heat. Insert probe thermometer and turn tri tip every 5 minutes bringing IT up to 140 degrees. Once IT hits 140 degrees wrap and rest for 10 minutes. Perfectly done every time!
In step #2, reference is made to pulling the potatoes off the grill yet there is no other reference to potatoes in the recipe. Was something omitted in the recipe?
I am guessing he had some potatoes cooking at the same time. He must have omitted it.
In step #2, reference is made to pulling the potatoes off the grill yet there is no other reference to potatoes in the recipe. Was something omitted in the recipe?
I am guessing he had some potatoes cooking at the same time. He must have omitted it.