If you want a medium-rare tri-tip, cook it until it reaches 130 degrees F on an instant read digital meat thermometer, then transfer it to indirect heat and cover the grill. Remove from the heat and let rest for 5 to 10 minutes before serving.
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How long does it take to BBQ a 2-pound tri-tip?
The total cooking time for a 2-pound roast is about 20 to 25 minutes. The roast is ready when the temperature in the thickest part of the meat reaches 130 degrees. Place slices against the grain in a large roasting pan. Remove from the oven and let rest for 10 minutes before slicing.
To make the gravy, whisk together the flour, cornstarch, salt, and pepper. Whisk in the butter until smooth. Add the milk and whisk to combine. Season with salt and freshly ground black pepper, to taste.
What temperature do you BBQ tri-tip?
It’s best to cover the grill and cook until the temperature of the interior of the tri-tip reaches 120F for a rare roast, 130F for medium-rare, and 140 for well done. Remove from the heat and allow to rest for 10 minutes before serving.
How do you slow cook a tri-tip on a gas grill?
The foil packet should be placed on the grill away from the flames. Allow the tri-tip to cook for 2 1/2 to 4 hours, depending on the size, until it reaches an internal temperature of at least 145 F, and then use a spoon to transfer the meat to a cutting board.
How do you cook a tri-tip on a Weber grill?
For medium rare to medium and remove, cook until the internal temperature reaches 127 or 130 degrees. Place tri-tip in a small cooler with no ice to keep it warm for at least an hour before serving. This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Do you flip a tri-tip?
Once the bottom is nicely seared and sealed, flip the tri-tip. The pitmasters advise against turning it too early. That is one of the biggest mistakes you can make. The meat will get dry and rubbery if you drain the juices from it.
Once it’s flipped, place it on a rack in a roasting pan and roast for about 45 minutes, or until it reaches an internal temperature of 165°F (74°C). (If you don’t have a thermometer, you’ll need to check the internal temp with an instant-read thermocouple, which is available at most hardware stores and online.
Once the temperature reaches 165 degrees, remove the pan from the oven and let it cool for a few minutes. Then, transfer it to a cutting board and cut it into 1/4-inch-thick slices. You can use a serrated knife to cut the slices, but a sharp knife will work just as well, too.
