Flip the meat and then let it cook for an additional 3 to 5 minutes, depending on the thickness of the cut. Once the tri tip has been fully cooked and the right color, transfer to the grill’s cool side and close the lid.
Your favorite dry rub (enough to coat the meat on all sides), or salt and pepper;
Best way to cook tri tip on weber. Squeeze out as much air as possible and seal. Tri tip is very lean, so leave the fat cap (about 1/4) to ensure a more flavorful roast. Bake for 10 to 15 minutes per pound.
Allow roast to rest for 10 minutes, and done! I usually point the fat end a little closer to the charcoal as it will need to cook more. Place it on the warm side of the grate (not directly over the coals), close the lid, and grill it.
Using indirect heat, smoke cook the roast for about 2 hours or until it reaches medium rare (140°f) remove from. Place your steak on the grill, allowing it to cook for about 5 minutes. If your tri tip has a heavy fat layer, trim it to 1/4.
Let meat rest for 10 minutes then slice across the grain. Slow smoking in a traeger grill is an excellent way to cook this particular cut of beef. Pour 1/4 cup of olive oil in a large resealable plastic bag.
Move the meat to the cooler side, over indirect heat, and continue to cook for about 15 minutes (turn as needed). Remove your tri tip from the smoker. The meat should cook in its water content.
You can cook it immediately, or let it sit for up to an hour. Cook until internal temperature reaches 127 (or up to 130 degrees) for medium rare to medium and remove. Use the heat to give the tri tip a nice dark, caramelized crust.
When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. When shopping for tri tip you may not see it in the butcher’s display case or packaged in the meat aisle.