Go ahead and coat the meat with olive oil and season generously with coarse salt and freshly ground black pepper. If you are using a rotisserie do it after you have placed the meat through the rod.
Lower the heat to about 400 degrees, and cook each side an additional eight to 10 minutes.
How long to cook a tri tip on bbq. For best results when cooking, always use a meat thermometer. Total time 1 hr 25 mins. Keep the tri tip roast in the refrigerator (below 40°f/4.4°c) until at least 3 hours prior to preparation.
The temperature to cook the tri tip at is kind of up to you. Cook the tri tip in a low oven at 275ºf / 135ºc or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. If you want to keep it warm, put it in a cooler without ice.
The meat should cook in its water content. Tri tips were originally called “the triangular part” of the loin butt, but the name “tri tip” emerged in the 1960’s and has stuck ever since. Roast that is about 2 inches thick, cook the roast on one side for 20 to 30 minutes.
Once that happens, remove it from the smoker. Place it on the warm side of the grate (not directly over the coals), close the lid, and grill it. We prefer cooking it slowly at 220°f (104°c) and then reverse searing it on a hot grill.
Once the tri tip has been fully cooked and the right color, transfer to the grill’s cool side and close the lid. We cook it on the rotisserie on the grill and end up with a wonderful piece of meat. The times will vary slightly based on the doneness you’re trying to achieve in the center of your meat.
Once the tri tip roast is “done,”, take it off the grill and lit it rest on a platter for 10 minutes. You can wrap the tri tip in foil or butcher’s paper. The meat will need to cook once the internal temperature of the thickest part hits 130 degree fahrenheit.
Tri tip is very lean, so leave the fat cap (about 1/4) to ensure a more flavorful roast.