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Barbecue Tri Tip Recipe

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This recipe for Barbecue Tri Tip is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tri tip
Tri tip rub
Oak wood chips, soaked for 30 minutes (optional)
Directions:
Directions:
Trim tri tip of any chunks of fat and silver skin. Pat dry with paper towels. Apply rub generously on both sides of the roast at least 1 hour before cooking, up to 24 ahead. Refrigerate unless cooking immediately.

If refrigerated, remove the meat from the fridge at least 30 minutes before cooking so it to comes to room temperature.

If using the oak chips, seal in a foil packet, cutting 3 slits on top. Prepare grill, either charcoal or gas with a two-zone fire setup for indirect and direct heat cooking. Place wood chip packet over coals or primary burner.

Place the tri tip on the indirect heat side of the grill, close the lid, grill for 20 minutes. Flip the tri tip. Continue flipping about every 20 minutes until the internal temperature reaches 125°F to 130°F, for a final medium rare doneness temperature of about 130°F to 135°F.

Allow to rest at least 15 minutes. Cut roast in half where the grain curves. Then rotate each half and cut across the grain, into thin slices. Cutting across the grain ensures that it will be easier to chew.

 

 

 

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