Reverse Searing a Tri Tip

Tri Tip is a favorite amongst many BBQers because of its reasonable price, short cooking time, and beefy flavor. This recipe calls for a Reverse Seared
Tri Tip which is first smoked for close to 90 minutes and then seared over a direct flame to lock in juices and render that delicious crust.

First let’s get smoker fired up to 225 degrees.
Rub tri-tip with olive oil and season every nook & cranny w/ your favorite steak seasoning.
Place tri-tip on smoker and smoke until internal temp 5 degrees below desired internal temp for doneness.

Next, turn heat up smoker to 500 degrees. Sear 3-5 mins on both sides until tri-tip reaches desired internal temp.

Remove tri-tip from smoker and allow to rest at least 10 mins. slice tri-tip against the grain. Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

120°F = Rare
125°F = Medium Rare
130°F = Medium
140°F = Medium Well
150°F = Well Done
Ingredients for Reverse Sear Tri-Tip:
-2 tbsp of your favourite steak seasoning
-1 to 3 pound tri-tip roast (fat cap & silver skins removed)
-3 tbsp olive oil