Cherry-Smoked Reverse-Sear Tri-Tip
Smoke to 115°F internal, blast over coals to crust.
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Ingredients
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Method
- 15 min
Pat the tri-tip roast dry with paper towels. Trim off any silverskin and excessive fat from the fat cap, leaving about 1/8 to 1/4 inch thickness. Apply a light coat of olive oil to all sides. In a small bowl, combine coarse ground black pepper, kosher salt, garlic powder, and onion powder. Generously season the tri-tip on all sides with the rub, pressing gently to adhere.
Why it matters
Proper trimming ensures even cooking and prevents chewy silverskin. The olive oil acts as a binder for the rub and helps develop a great crust.
Common mistake
Not drying the meat or under-trimming can lead to an uneven cook and poor bark development.
- 225°F20 min
Preheat your smoker or pellet grill to 225°F (107°C). If using a charcoal smoker, add 2-3 oak wood chunks to the coals once stable. For a pellet grill, use oak pellets.
Why it matters
Achieving a stable, low temperature is crucial for the 'reverse-sear' method, allowing the smoke to penetrate and gently bring the internal temperature up without overcooking the exterior.
Common mistake
Rushing the preheat or not maintaining a consistent temperature will result in uneven cooking.
- 115°F45 min
Place the seasoned tri-tip directly on the grates of your preheated smoker. Insert a reliable meat thermometer into the thickest part of the roast, avoiding bone or large fat pockets. Smoke until the internal temperature reaches 115°F (46°C).
Why it matters
Smoking to 115°F is the sweet spot for a medium-rare finish, allowing enough room for carryover cooking and the high-heat sear without pushing it past your desired doneness.
Common mistake
Not using a reliable thermometer or frequently opening the smoker door will prolong cooking time and disrupt temperature stability.
- 500°F10 min
Once the tri-tip reaches 115°F internal, remove it from the smoker and set it aside. Immediately crank your smoker's temperature up to its highest setting (500-600°F) or transfer to a preheated charcoal grill with direct, scorching hot coals. For a charcoal grill, ensure the grates are very hot.
Why it matters
Getting the searing surface extremely hot is key to developing a deep, dark, flavorful crust (Maillard reaction) in a short amount of time, preventing the interior from overcooking.
Common mistake
Not getting the searing surface hot enough will lead to a gray, steamed exterior instead of a crispy crust.
- 125°F10 min
Once your grill is screaming hot, place the tri-tip directly over the high heat. Sear for 2-3 minutes per side, flipping often to ensure even crust development. Continue searing until the internal temperature reaches 125-130°F (52-54°C) for a perfect medium-rare.
Why it matters
The high-heat sear creates an incredible bark and texture contrast. Flipping frequently promotes a more even crust and reduces the risk of burning.
Common mistake
Over-searing or not flipping enough will burn the exterior or cook the interior past your target doneness.
- 15 min
Remove the tri-tip from the grill and place it on a cutting board. Tent loosely with aluminum foil. Let it rest for at least 10-15 minutes.
Why it matters
Resting allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and moist piece of meat. Skipping this step means a dry, less flavorful cut.
Common mistake
Cutting the meat too soon, which allows all the delicious juices to run out.
- 5 min
Locate the grain of the meat. Tri-tip typically has two distinct grain directions. Slice the tri-tip against the grain into thin pieces, about 1/4 inch thick. Serve immediately.
Why it matters
Slicing against the grain shortens the muscle fibers, making the meat significantly more tender and enjoyable to eat.
Common mistake
Slicing with the grain, which will result in chewy meat regardless of how perfectly it was cooked.
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