A classic of Santa Maria barbecue, tri-tip is a triangular beef cut that boasts a rich, beefy flavor and tender mouthfeel that is perfect for barbecue cooking.

reverse seared beef tri-tip resting on pink butcher paper

This barbecue tri-tip recipe uses reverse searing, a method that involves smoking the meat at a low temperature before finishing it with a high-heat sear. This helps us control the meat’s internal temperature, which is particularly important for achieving the right level of ‘doneness’, and also helps us get a beautifully seared crust without drying the meat out.

For simplicity’s sake when moving between the smoke and the sear stages of this cook, I’ve just done it all on my Weber Kettle. The smoke stage of this cook is only about an hour, so I don’t really see the need to do it on the smoker when the Kettle does the job perfectly well.

Tri-Tip Explained

Beef tri-tip is a triangular beef cut (hence, ‘tri’) from the bottom sirloin, just in front of the hip. It’s a well-worked area of the cow, and so has a rich, beefy flavor and is relatively lean, but is beautifully tender when cooked low and slow.

A classic of Californian barbecue, tri-tip gained popularity in the 1950s in Santa Maria, when a local butcher is rumored to have started selling it whole rather than using it for ground beef.

Because of its clash of large size but lean composition, it can be grilled or smoked. And that’s why we’re going to do something in the middle by reverse-searing it.

beef tri-tip smoking on charcoal grill grates above water pan

What is Reverse Searing?

Reverse searing is a cooking technique for steaks that flips the traditional method of cooking steak, and instead starts by cooking them at a low temperature before finishing them with a quick sear at a high temperature. In the context of barbecue, this is simple as we can easily switch from distinct ‘smoke’ and ‘grill’ stages, but is also used more widely in cooking between roasting and pan-searing. It’s a great failsafe cooking method to lean on because it’s all about cooking to temperature as opposed to going by time or feel.

I find it more effective than the traditional hot-then-cool method, which can be prone to an overdone and dry exterior.

But why is it effective? The method is primarily about even cooking and temperature control, two things we always strive for in barbecue cooking.

As opposed to high-heat searing, starting with a slow low-temperature cook helps heat transfer evenly through the meat. This slow approach makes it easier to monitor the internal temperature, helping us pull it from the heat at just the right time.

Furthermore, this slow approach helps retain more moisture in the meat while also drying the surface to help us create a better deep brown crust when it does finally come time to do the high-heat sear. While it can be used on any steak size, it’s best done on thicker cuts. And tri-tip is certainly that.

Meat Prep

Tri-tip roasts normally come pretty clean, but it’s always worth giving them a quick once-over with a knife to have them prepped for smoking.

Simply cut off any spots of excess fat or silverskin (the translucent membrane that you might find dotted around the meat surface).

Start by dry brining your tri-tip with a coarse salt, like sea salt or kosher salt. Simply sprinkle a tablespoon of the salt over all sides of the steak, place on a rack set over a tray, cover with plastic wrap and leave it in the refrigerator for at least a couple of hours or, ideally, overnight. The rack is important here because it’ll allow the meat to brine without swimming in its own juices.

This might seem like a small step, but dry brining really does make all the difference, especially with beef steak joints. It doesn’t just amplify the flavor of the beef, but also locks in the meat’s moisture for when it comes time to cook. Plus a nice bonus, it can dry out the surface slightly, which gives us a nicer seared finish.

Doneness Guide

These are the doneness temperatures I would aim for your reverse seared tri-tip:

Rare: 120°F (49°C) for rare; pull to sear at 115°F (46°C)
Medium-Rare: 130°F (54°C) for medium-rare; remove at 125°F (52°C )
Medium: 140°F (60°C) for medium; sear at 135°F (57°C)

close-up of reverse seared beef tri-tip resting on pink butcher paper

Quick Tips

Because of its shape, the challenge with tri-tip is cooking it evenly. So to give yourself the best chance, place the thickest part of the meat towards the heat.
Don’t overdo the wood: it will generate extra heat, which can then become hard to control on a smaller grill like a Kettle. Go for two small chunks maximum. This should be more than enough for this recipe’s short cooking time.
The grain in tri-tip runs in two different directions, making cutting against the grain more challenging than with other steaks. To do it, start at the small end of the tip. As you work your way up, look out for the grain changing direction at about the midpoint.