First time with a tri-tip, and I need to grill it

[bbwex]

I have never tried to make a tri-tip either on my smoker or grill. We are on vacation, and I only have a gas grill, but one which I have successfully used for reverse searing steaks many times. I know I should use some rub of my choice, but it seems that I should use the reverse sear method for a tri-tip. Any thoughts from anyone, and about how long for the slow part on the cool side of the grill???

[Duanessmokedmeats]

Until it hits @130-135IT, depending on how cooked you like your meat.
Usually will raise 5 degrees while resting.

[Panhead John]

130-135 is the internal temp for a medium rare steak. I would recommend cooking it on the cool side till your IT hits about 115* - 120*, then sear it. By the time you sear it and take it off the grill for a few minutes, you should be at medium rare temps.

[Ace]

@bbwex Yes, start with the cool side to warm the inside and then hot sear for the crust. You'll want to pull 5-10 degrees prior to the finish temp that you like and rest for a few minutes. Slice across the grain to serve and be mindful that a Tri-Tip roast has two sections that the grain runs different ways. Easy to tell before cooking, not as easy after. Don't forget the Pics...

[WI Bubba]

All good advice so far. When I do tri-tip I score a reference mark into each section while it is easy to see how the grain runs, and where it changes. It's definitely more of a challenge to see once it's cooked.

[TripleB]

I would not recommend reverse sear on a grill you are unfamiliar with. IMHO.

Grill it on all three sides until you get the crust you want. It is a large cut of meat and you have time. Move over to the cool side of the grill, close the top and bring the internal temp up to 130d for med. rare. It will rise 5 degrees while you rest it prior to slicing. As mentioned, two separate muscles so be careful to cut across the grain.

[jerrybell]

I have used this method and recipe from Sam The Cooking Guy multiple times. It's just straight grilling, no low side cooking.

https://www.youtube.com/watch?v=YZldN2Upe94

[ItsAllGoneToTheDogs]

Tritip is one of the few cuts I don't mind a medium vs med rare. You'll do fine, and it will taste fine even if ya overshoot whatever you are attempting. Front or reverse sear is fine, smoke only is fine, cooked like a brisket is fine.