If you want to make an amazing tri tip roast, look no further. I smoked a tri tip roast with a Texas-style rub this week and was immediately sold and had to share!
Its smoky, juicy, and just a simple north Texas style influenced rub of salt, pepper, and garlic powder, is all you need to make this tri tip come out on top!
While your roast gets ready, I’ll get lump charcoal fired up to put on my weber kettle for a cold grate searing method. This is optional, but cold grate really makes sure that the sear is hitting the entire roast rather than just where the grates touch.
I’ll pull my roast off the traeger at around 115. Then sear it on my kettle until the thickest part of the tri tip reaches 140 at the thickest part.
I think what I love about this is that when you have a family of eaters who all have different tastes of how well beef should be cooked, a tri tip is where its at.
At the thickest part I have it medium rare for myself then it grades slowly towards well done – medium for the kids, then well done for the wife. Everyone is happy!