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How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method

Jake Burton here from Stella : calm and

check it out in this video we're gonna

go over how to make this a beautiful

tri-tip roast that is perfectly executed

look at that look at that doneness but

first before we get into that I want to

go over the origins briefly of the

tri-tip since it's not a very well-known

cut outside of the western United States

now while it's exact origins are debated

it's an absolute staple in Santa

maria-style barbecue which hails from

the Central Coast region of California

now traditionally in the style of

barbecue the Tri tips are rubbed with

salt pepper and garlic and cooked over a

live fire fueled with the red oak local

to the region large hand-cranked wheels

are used to raise and lower the grill

grate to control the live fire cooking

temperatures this style of grilling was

developed since maintaining a

traditional low and slow temperature is

difficult in this often windy

environment

now attractive started off as an obscure

cut but once discovered quickly gained

traction due to its low cost and great

flavor and even though the price has

gone up with its popularity you can

still get a much lower price than your

premium steak cuts which come from the

loin regions on the steer that runs

along the interior and exterior of the

spinal column the muscles in this region

don't have a heavy workload as compared

to other muscles like the shank which

leads the former being much more tender

than the latter now the harder muscle

works a tougher it becomes due to an

increase in connective tissue which is

why steak cuts are prized for the

tenderness and ease of cooking

conversely the more work a muscle does

the more flavor develops and this is why

shanks are very flavorful but need to be

cooked a long time to break down the

connective tissue known as collagen now

the tri-tip on the other hand comes from

the bottom sirloin region of the animal

and it's an intermediate cut meaning

it's not super tender like a steak but

it's also not tough either it has a

moderate amount of fat and connective

tissue and benefits because of this from

marination as well as low and slow

cooking which helps to soften the

connective tissue making it more tender

applicable cooking techniques for this

cut are roasting grilling and reverse

sear which you can do in your oven or on

your grill which I'm going to show you

how to do now so here I have my trusty

weber kettle with a full Jim

charcoal and setting up a two zone

cooking system just by placing the

charcoal on one side and a stack I'm

gonna light one of these here wax cubes

to get the fire going and then in my

chimney

don't worry that charcoal won't light

with that match I don't use that coated

crap right so in the chimney I have

about an additional eight to ten

briquettes I'm gonna let those get fired

up while I take and rub down my tri-tip

with a mixture of salt pepper garlic

salt celery salt and a little bit of

turbinado sugar which is in traditional

but hey it's it's good but you can put

on whatever your favorite beef seasoning

is now purists will recognize that this

has been denuded or trimmed which is how

it came from the store if you can get

your hands on a tri-tip that has the fat

cap on it still that's what you want to

use because fat is flavor and that's

traditionally what's used in California

or Santa maria-style tri-tip cooking now

about 15 minutes have passed and you can

see the charcoal here has ashed over so

I'm going to go ahead and spread that

out along my pile of charcoal briquettes

and this is gonna cause a slow burn

during the cooking process because I

first want to start this off low and

slow so I'm gonna set up my cooking

thermometer here and you want a dual

temp setup that allows you to have your

oven temp which I set at the top there

at 240 and that was gonna beep at me if

it gets past you for you which is saying

hey it's too high and I'm setting my

internal temperature for the tri-tip at

a hundred and fifteen degrees Fahrenheit

so when it hits that in the core it'll

beep at me and let me know that I'm

ready for my next step once I have

everything set and ready to rock I'm

gonna add on some oak chips and you can

use pecan Apple it all works good but

oak is classic with the tri-tip and I'm

setting the tri-tip on the cold side of

the grill inserting my probe thermometer

so it'll be but me wouldn't reach the

core temp of 115 and then I'm gonna

place the lid on top and make sure that

I have the vents facing away from the

fire side that's gonna draw the smoke in

the heat across the meat and goes out so

I'm gonna let this sit there and I'm

aiming for a temp of about 225 degrees

Fahrenheit so I'm gonna adjust my little

lever down here each piece

piece of equipment has its own way of a

maintaining temperature but you can see

I had little mark there for my 225 and

sometimes you're gonna have to adjust

the the top damp nerve events there

sometimes you're gonna have to open them

close them more that's part of the fun

of grilling and backyard barbecue so

here you can see I got a little

concerned that my temperature was

climbing too rapidly so I'm half way

closing the Tom dampener here and then

the bottom dampener is almost all the

way closed as well and again you're

gonna fiddle and adjust and hang out and

watch and smell the sense and you're

trying to keep it right at around to 25

to 44 your oven temp and then when it

reaches the core temp of 115 you're

gonna go ahead and pull it off and I

have it set at 115 which is rare because

I want to eat this right at like mid

rare medium and we're gonna finish it

with a sear and finishing it with a sear

is gonna up temp it it's gonna apply

more heat to the outside so this is step

number one just to get that nice

tenderness and smoky flavor so I'm gonna

open the bottom damper all the way back

up because now with the searing I want

to get this baby as hot as possible so

I'm moving around all the charcoal

trying to get some oxygen in there a

brush in that grape making sure the

grates nice and clean and then that

great get really hot so then I can just

drop this tri-tip on here and sear as

quickly as possible now notice I still

leave the probe thermometer ynx I want

to monitor the internal temperature and

make sure I don't overshoot my goal

which is really a max of 130 to 135

degrees Fahrenheit so give it a nice

hard sear now a additional step that you

can do which I actually enjoy is you

just drop a cast-iron skillet or a saute

pan right on these coals and you can pan

sear and the pan searing is gonna give

you the best of both worlds because the

low and slow smoke gives a ton of flavor

and seasoning right the pan searing is

gonna give you the best crust but if you

don't want to pan sear you can do what

I'm doing which is just grill over the

coals and then right towards the end an

optional and untraditional step is to

brush it with a little bit of barbecue

sauce but I had my friend max good of

amazing ribs calm he's sent me his Black

Swan barbecue sauce attest out and I

used the cognac version on this and man

it was absolutely delicious and I'm

usually a sauce free kind of guy

especially on my beef barbecue but I

really really enjoyed it so right at the

end if you do want some sauce

when you're about 5 degrees below your

goal temperature point you want to start

glazing and flipping glazed and flipping

and then once you hit about 130 to 135

degrees Fahrenheit you want to take it

off the grill and rest now I know you're

excited to cut in this bad boy but first

we got to go over a couple of pointers

for slicing this because it can be a

little bit tricky if you don't

understand the tri-tips grain structure

now towards this tip here the grain is

pretty easy to see it's coarser it's

more open and it runs sort of left to

right at a 45 degree angle now once you

get into this middle section you'll

notice that the grain flattens out a

little bit and runs more or less more

horizontal if maybe a slight angle

upward now the third portion on the far

right that's where it throws you a curve

and it runs almost the exact opposite

direction of the first two sections of

the tri-tip now the reason why this is

important is if you take your knife and

slice along the grain what happens is

you elongate the muscle fibers of the

meat which makes the meat more chewy now

if you take your knife on the other hand

and slice against the grain then what

you're doing is you're shortening the

muscle fibers and you're making that

slice of meat perceptibly more tender

which is what we're mostly shooting for

right but I will say this that if you

cook your tri-tip properly if you don't

want 100% get the cross-section of the

grain completely accurate it's still

gonna come out a tasty piece of meat

so after you've allowed the tri-tip to

rest for about 10 to 15 minutes or until

your patience has ran out

you're gonna re-evaluate the grain

structure just form it a bit of a game

plan one last time before you go in for

the kill and once you think you have a

good understanding of the grain

structure go ahead and start slicing

you're gonna want a long razor sharp

slicer if your knife is dull you're

definitely gonna have a bad time

especially after you went through all

that work to make this beautiful

perfectly cooked tri-tip and if you've

rested it properly you'll notice there's

not a whole lot of juice spilling out

around the board and you can see Cooper

my attack dog there he's holding guard

to make sure that beef ninjas don't hop

around the corner and steal my tri-tip

which is a very real issue when you cook

a try to have this perfectly you got to

watch out for that stuff now you will

notice that when I put up this image of

the cross-section how perfectly cooked

it is from edge to edge and how even the

coloring is and that's because we

started low and slow with the smoke but

you can start in a low and slow oven

using the reverse sear technique get a

nice hard sear gave it a glaze allowed

to rest and then sliced across the grain

for a beautiful and perfect tri-tip if

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