TRI TIP STEAK GRILL RECIPES

Steps:

• Combine the dry rub ingredients and mix well.
• Baste each side of the tri tip with the Worcestershire sauce.
• Apply the dry rub to all sides of the tri tip.
• Set your pellet grill to its "Smoke Setting". Use Hickory or Pecan pellets if possible.
• Smoke the tri tip on "Smoke" for one hour.
• Raise the temperature of the pellet grill to 250F.
• Cook another 30-45 minutes until an internal temperature of 130F is reached.
• Remove the tri tip from the smoker and allow it to rest for 15 minutes.
• Slice the tri tip across the grain while watching for the shifting grain structure.

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.