Rinse: Start with a tri tip within a 2-pound range. Rinse it under cold running water and blot it dry with paper towels.
Trimming: If untrimmed, use a sharp knife to trim off excess silver skin and deep fat pockets. Trim the fat cap to ¼-inch thick. If it’s any thicker, it will not render and may cause flare-ups.
Score: Use a sharp knife to make diagonal cuts approximately 1 to 2 inches apart across the fat cap of the roast. Allow the blade to penetrate the fat without slicing it into the meat below. Next, turn the meat 90 degrees and make a crosshatch score across the fat in the opposite direction. (see the photo above)
Rub: Rub the spice rub onto all sides of the beef. Let it cure in the refrigerator for at least 4 hours or as long as overnight if you have time. Smoking the roast right away is okay, but sitting in the fridge for several hours allows the rub to penetrate the meat.
Prep the Grill
Soak Chips: Soak a few handfuls of wood chips for about 30 minutes in water before placing them on the hot coals.
Fire Up the Grill: Set up the grill for 3-Zone Fire and preheat the grill to 225 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half charcoal chimney full.) When the coals are hot and covered in white ash, pour half into each charcoal basket (or small pile) on both sides of the grill.
Smoking the Tri Tip
When the coals are ready, oil the grill grates using a paper towel dipped in oil. Place the prepared tri tip onto the center of the hot grate. Insert the temperature probe (if using). Toss a handful of soaked wood chips onto the hot coals; cover and allow the beef to smoke.
Bring the temperature up to 225 degrees F, using the vents to regulate the temperature.
Low and Slow
Make sure the grill stays as close to 225 degrees F as possible.
Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
Testing For Doneness
Smoke the tri tip until a golden brown “bark” (outside crust) forms and the internal temperature of the meat is about 125 to 130 degrees F (we shoot for medium-rare temps), about 30 to 35 minutes.
Use an instant-read meat thermometer to test for doneness throughout the roast. Remember, the internal temperature of the meat will increase slightly after it has been removed from the grill, so keep that in mind.
Reverse Sear the Smoked Tri Tip Roast
When the trip tip roast reaches the desired internal temperature, remove it and stoke up the grill to reverse sear it.
Prepare the grill for direct high-heat grilling. Spread out the already hot charcoals and light up fresh hot charcoal.
When the charcoal is ready and the grill is hot, place the roast back onto the hot grate. Grill the beef directly for about 3 minutes on each side. Check the meat temperature with an instant-read thermometer often.
When the meat is about 135-140 degrees F (medium), immediately remove it from the grill. The carry-over heat will bring the meat to the perfect doneness of 140-145 degrees F. A perfectly cooked tri tip will have a dark red center and be light pink on the outside.
Wrap the meat in foil and allow it to rest for at least 10-20 minutes before carving. The foil captures the natural au jus, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.
Slicing A Tri Tip
Carefully unwrap the foil and transfer the meat to a cutting board to slice. The key to tender bites is to carve the tri tip against the grain. It’s important to know that the direction can change within this cut of beef. You want to check out the direction of the grain before rubbing and grilling so you understand the grain of your meat. It may help to carve the roast into where the grain changes and slice each piece separately.
Resting & Slicing Steak for Tacos
Wrap the meat in foil and allow it to rest for at least 10-20 minutes before carving. The foil captures the natural au jus, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.
The key to tender steak bites is to carve the tri tip against the grain. It’s important to know that the direction can change within this cut of beef. You want to check out the direction of the grain before rubbing and grilling so you understand the grain of your meat. It may help to carve the roast into where the grain changes and slice each piece separately.
Build the Tacos
Build the tacos with your toppings of choice and serve immediately.
We like to grill the tortillas and melt the cheese on the grill. To do this, place the tortillas on the grill and grill for 1-2 minutes. Flip them over and sprinkle them with cheese. Put the top on the grill and grill for an additional minute or until the cheese melts.
Notes
Check which direction the grain runs in the meat before prepping it for the grill.
Resting the steak is very important. Don’t skip this step!
Steak becomes cold quickly. Prepare and gather all of the toppings before slicing the steak.
Leftovers? Store any leftover steak in an airtight container in the fridge for up to two days.
Calories are based on steak tacos with steak, taco seasoning, corn tortillas, and shredded cheese only. Additional toppings add more calories. Please see our Policies and Disclaimers page for more information.
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