What is the best way to BBQ a Tri-tip Roast?
I am having a BBQ for my family next weekend and want to try my first tri-tip. What do I need to know?
Starting off smoking your first tri-tip roast isn’t as scary as it sounds.
What you need to know is that this cut of meat is a rather tender cut that used to come as part of the sirloin until recently.
Check your local butcher or or grocery meat section for a tri-tip around 2.5 to 3 pounds although you may be fortunate enough to find something a little larger. Look for a decent amount of marbling within the meat and a nice fat cap.
Barbecue Tri-Tip – A West Coast Regional Favorite
Barbecue tri-tip is most common on the west coast and is almost unknown in other parts of the country. Ask your butcher for it if you do not see it in the display case. If they don’t have it in, they might be able to order if for you. It is also called “triangle roast” or “bottom sirloin tip” – so ask for those if you get “blank stares” from your tri-tip request.
The really good thing about barbecue tri-tip is that it is so full of flavor. You just need to boost it a bit by adding some salt, pepper and garlic powder to turn out a great piece of meat. Be careful not to over season the meat. Remember, good smoked BBQ meat tastes like meat first and foremost – not seasoning!
Don’t trim the tri-tip down too much. In fact, I advise that you leave the fat intact since it will render completely during the smoke and leave the tri-tip bursting with flavor.
Prepping Your BBQ Smoker
Fire up your smoker with lump charcoal and use the traditional red oak to smoke the tri-tip or white oak is fine if red oak is not available. If these types of wood aren’t available, you should be OK with using hickory, mesquite and other common smoking woods. I’ve even had luck using apple and local citrus wood – so don’t be afraid of experimenting.
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Place the meat in the smoker fat side up for the entire smoke and be sure to use a drip pan if you are using the indirect method of smoking on a gas or charcoal grill to eliminate flare ups and grease fires.
Fire up your smoker to about 225 to 250 degrees and smoke the tri-tip for around 2 to 3 hours or until it reaches the desired doneness.
The tri-tip recipe can be served with sauce however, like I said before, allow the natural flavors to dominate and your diners will rave.
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Comments on What is the best way to BBQ a Tri-tip Roast?
My favorite way is to use an 18″ Webber kettle BBQ. Use the indirect cooking method, and sear the tri-tip until browned on all sides, then move over the drip pan. Take an aluminum can, cut off the top with a scissors, fill with water, and place over the coal side of the grate. Put lid on BBQ and cook approx 45 mins for a medium size roast. Mesquite wood chips soaked in water are optional, but do add a delicious flavor.
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Slow and Low … To make it the most tender you can, you want to keep the temperature pretty low, about the 300 range, so it takes plenty of time to loosen up some of the tougher pieces that may be situated throughout the Tri Tip. You want to do a marinade that includes a little bit of acid, like vinegar or lemon juice, that will help flavor the whole piece of meat and help to break up connective tissue. And you’ll want to avoid sauces until the last part of the cooking, to give it it’s best chance at heating just the meat and keeping tender. Hope it goes well!
TRI TIP RUB
3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground black pepper
Combine garlic powder, salt and pepper. Mix together and rub it into both sides of the roast.
(Heres a way to make it extra tasty!)
JM