Santa Maria tri-tip

1 hr 6 min · 25 min hands-on · pull 130°F · rest 15 min

Ingredients

3 lb on the fire · ~2.3 lb to the table · 5 plates at 8 oz

• tri-tip roast, fat cap trimmed to ¼ inch3 lb
• kosher salt2 tsp
• granulated garlic2 tsp
• coarse black pepper1½ tsp
• onion powder1 tsp

Method

1. 1

   Mix salt, garlic, pepper, and onion powder. Coat the roast on all sides. Rest uncovered 45 minutes, or overnight in the fridge.

2. 2

   Set a two-zone fire or a pellet at 250°F with oak. Cook fat-side up until 115°F in the thickest part, 45–70 minutes.

3. 3

   Move to a ripping hot grate or skillet. Sear 60–90 seconds per side, including the fat edge, until 128–130°F.

4. 4

   Rest 15 minutes. Find the grain — it changes direction in the middle. Split the roast at the turn and slice each piece thin, across the grain.

If you don’t have it

• Tri-tip → Sirloin roast or a thick picanha. Same reverse then sear. Picanha keeps the fat cap on — sear that last.
• Oak → Post oak or a little mesquite. Mesquite is fine on a 90-minute cook. Not a hopper-full on a brisket.
• Granulated garlic rub → Salt and pepper only. Santa Maria is garlic-forward. Skip wet marinades — they steam the crust.

Same cook, different day

• Pure grill, no smoke step

  Gas grill weeknight. Indirect to 115, then sear. Same 130 rest. Less oak, still a roast.

• Pellet then cast iron

  You already have the smoker on. 250°F to 115, then a screaming skillet for the crust.

• Sandwich pack

  Next-day meat. Pull at 125, chill, slice thin against the grain. Warm in its juices, not a microwave blast.