How To Cook A Tri Tip On A Kamado Grill

Place the tri tip in a cast iron pan, coat with tallow, transfer into the indirect grill. I prepared my monolith kamado for low and slow cooking by filling the charcoal basket with high grade lump charcoal.

Sirloin Tip Roast on the Kamado Grill beef

Also, my first attempt at reverse sear.

How to cook a tri tip on a kamado grill. I lit the fire in the back of the fire box and placed the meat at the front for indirect cooking. Opened up and increased the joe temp to 500*. Stabilize your kj at 425f, mount your dojoe or set up the grill for indirect cooking.

Press the rub into the meat with an open hand to help it adhere and penetrate. Sear on low grill level to your liking. My target today was 130°f (55°c).

Then i placed the heat deflector on the other side and finally grill grate on top. Remove and tent with foil while you heat the grill to a high heat. Apply your favorite beef rub/marinade.allow to sit at least several hours in the fridge (overnight is best).

Then i crank up the grill to 400+ and sear it till it hits about 125. This is the first one on the new joe. I wrote up something about it on a previous cook.

When the kk had stabilized, i added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. Smoked at 200 until an internal temp of about 110 (about 50 min). It's important to find the grain of the meat, then cut across the grain when slicing it up.

Tri tip ready to go on with red oak chunk in the front. Combine rub ingredients and apply onto both sides of the roast making sure to coat well. Season both sides of the tri tip with lanes bbq ancho espresso seasoning and salt.

I lit the fire in the back of the fire box, so the meat isn't getting direct heat. Mix the rub ingredients together in a small bowl. Tri tip ready to go on with red oak chunk in the front.

To serve cut into ½” slices against the grain.2 Cooked indirect at 250* to an it of 127* then pulled off and tented. Trim off any excess fat on the surface.

Bobby inserts a meat thermometer into a steak and pulls the meat off the grill to rest.

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