Grilled Tri Tip Roast - The Poor Man's Prime Rib

Tri tip roast, like most good cuts of beef, doesn't require a lot of fancy seasoning. It does work well with a good marinade. And the meat can stand-up to exotic blends of herbs and spices, if you wish. However, a salt and pepper rub with maybe another ingredient or two is really all you need to complement this cut's rich beef flavor.

Below are two simple but very important tips to help you select and cook the perfect tri tip roast -- also known as the poor man's prime rib. (Note: Just search Google images if you need to see a picture of a raw tri tip roast. I'm always forgetting to take pictures of my meats before I cook 'em!)

Select the Right Grade

To really enjoy tri tip you want to select a piece that is of good quality. This means USDA Choice. Of course, if you can find and afford Prime grade, be my guest. Just don't buy tri tip that is graded "USDA Select" or is an ungraded store brand. In terms of quality, Select and ungraded store brands are your cheapest cuts of beef with less marbling than Choice grade (or Prime). Less marbling means the meat is less moist, less tender, with less flavor. In a nut shell, you get what you pay for.

Don't Overcook It!

Next, you want to be sure you don't over-cook your roast. Some people like their beef well-done. I'm certainly not going to knock anyone's personal preference. However, beef is most tender when cooked rare to medium-rare. That's just a fact. The closer you get to well-done, the less tender and juicy the meat will be. Translated, that means the meat will be tougher and drier.

Also keep in mind that you really shouldn't try to cook tri tip (or any other thick or large cut of meat) solely based on what the clock says. Time is just one variable and there are many others.

For example, the size and thickness of each piece of meat varies and impacts cooking time. The starting temperature of the meat when you began cooking it is another factor (e.g. was the meat at room temperature or taken straight from the refrigerator?). Even how each BBQ grill/smoker heats-up and holds heat affects the end result.

So really, any stated length of time for cooking meat is actually just a general guideline, but still a helpful one for use as a point of reference. For fail-safe results, though, use the meat's internal temperature as your guide:

• Rare: 120-125F
• Medium Rare: 130-135F
• Medium: 140-145F
• Medium Well: 150-155F
• Well Done: 160-165

This is why a good instant read food thermometer is such an important tool to have for indoor and outdoor cooking alike.

Anyway. Here's a great recipe I use for grilled tri tip roast that's really simple.

Grilled Tri Tip Roast Recipe

Prep Time: 45 min
Cook Time: 35 min

Total Time: 1 hour and 20 min

Ingredients:

• 2.5 - 3 lbs Tri Tip Roast
For Rub:
• 1 Tbls Koster Salt
• 1 Tbls Granulated Garlic
• 1 Tsp Granulated Onion
• 1 Tsp Fresh Ground Black Pepper
• 2 Tsp Oregano (optional)
• 1/4 Tsp Cumin (optional)

Directions:

1. Rinse your roast in cold water and season it generously with all of your rub.
2. Cover the roast and let it come to room temperature (approximately 35-45 minutes).
3. Next, get your grill ready by setting it up for 2 heat zones -- one side with charcoal for direct heat/searing and one side without charcoal for indirect heat/cooking.
4. On the side of your grill with charcoal, get the temperature up to about 425 degrees.
5. Sear your tri tip roast for about 3-5 minutes per side.
6. Next, place the roast on the side of your grill with the indirect heat and continue grilling it until it reaches your desired internal temperature.

I strongly suggest grilling your roast to medium rare. That means taking it off the grill when it reaches 130F. As it rests, the carry-over heat will cause the internal temperature of the roast to rise another 5F for the final temperature of 135F, which is medium rare perfection.

Important: Before cutting into your tri tip, be sure you've let it rest for a total of 10 minutes. This will allow the meat fibers to relax a bit and its juices to redistribute throughout the meat, making it more moist and tender. ALSO, when you do slice your roast, make sure to cut against the grain of the meat which will make it easier to chew.

Top of Tri Tip Roast

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Slow Cooked Oven Brisket When You Can't Fire-up the Grill

When outdoor cooking is not an option, try my oven brisket recipe!

Oven brisket is an insanely flavorful yet easy alternative to barbecued or smoked brisket. After all, we can't always mosey out back and man the grill for hours at a time. In fact, not everyone even owns a grill, believe it or not.

Here in Southern California, every day is the perfect day for a cookout. (Yea, I know... Ridiculous, ain't it?). Still, there are times when you just can't dedicate 8 to 12 hours to smoking a piece o' meat.

Does that mean you can't enjoy some good brisket? Of course, not! My oven brisket in the photo above was fork-tender and full of flavor and beefy goodness. Did it taste the same as its smoked counterpart? Nope.

But it was every bit as delicious and easier to prepare. There was no tending to the charcoal, no meat mopping, and no managing temperature dips and spikes. All fun stuff, to be sure. But that's still a lot of work.

Of course, there will be no smoke ring with an oven baked brisket. But you can still infuse the meat with a bit of smoke flavor. As you will see, it's all in the preparation.

Oven Brisket Recipe

Prep Time: 8 hours (Includes 7 hours of refrigeration)
Cook Time: 10 hours

Total Time: 18 hours

The process for preparing your brisket for a long smoke is the exact same process for an oven brisket. In the end, one is smoked and the other is baked. Don't let the prep and cooking times above intimidate you. This is real simple.

You'll need:

• 5 - 6 lbs beef brisket (USDA Choice)
• 8 - 10 oz beef broth
• 1 or 2 Tbls liquid smoke*
• beef brisket rub (recipe below)
• 1 leave-in food thermometer*
• syringe food injector
• heavy duty aluminum foil
• plastic wrap or large freezer bag
• large towel
• ice chest

*Note: Regarding the liquid smoke, taste the broth after you add 1 tablespoon. You don't want to use too much as this will ruin the taste of your brisket. Also, if you want to make cooking your oven brisket as hassle free as humanly possible, please use a leave-in food thermometer. It completely eliminates any guesswork from the cooking process, which will make things SO much easier for you.

Beef Brisket Dry Rub Recipe:

• 3 Tbls chili powder
• 1 Tbls coarse salt
• 2 Tsp black pepper
• 1-1/2 Tsp brown sugar
• 1-1/2 Tsp onion powder
• 1-1/2 Tsp granulated garlic
• 1 Tsp cumin
• 1 Tsp dried oregano
• 1/2 Tsp chipotle pepper

Directions:

1. In a bowl, combine all the ingredients for your dry rub. Mix thoroughly then set aside.
2. Mix together beef broth and liquid smoke. Set aside.
3. Remove brisket from package. Rinse. Trim of any excess fat. Not ALL the fat. Fat adds flavor, remember?
4. Rub your brisket with oil or mustard. This will help the rub adhere to the meat.
5. Apply an even coat of the dry rub to both sides of the brisket.
6. Inject beef broth/liquid smoke mixture into the brisket, doing so in the direction of the grain.
7. Wrap brisket in plastic wrap or place it in a large freezer bag.
8. Refrigerate brisket for at least 4 hours. Eight hours to overnight is better.
9. When it's time to bake your brisket, remove it from the refrigerator and preheat your oven to 235F.
10. Insert your leave-in food thermometer in the thickest part of your brisket and cook until it reaches an internal temperature of 150F.
11. Once the brisket reaches 150F, wrap it in heavy duty aluminum foil and cook until internal temperature reaches 195F.
    
    Tip: I like to use an electric roaster oven to make my oven brisket. I place the brisket on a roasting rack so that the heat can circulate above and below the meat to give it a little bit of a crust. I take any left-over broth and a little bit of water and pour it in the bottom of the roaster to combine with the drippings for later use. I also rest the foiled brisket on the rack to continue cooking.
    
    
    
    
12. When the internal temperature reaches 195F, remove brisket from the oven. Leave the brisket in the aluminum foil, but remove your thermometer. Close foil tightly over brisket and wrap it in a large towel. Then place brisket in a closed ice chest for 2 hours.

When you finally cut into this brisket, I assure you this is gonna be some of the best brisket you've ever had. Enjoy!

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