Santa Maria Tri-Tip

California's answer to brisket. Reverse sear for perfect medium-rare with a smoky crust.

🥩 Tri-TipKamadoRed Oak✦ Official

5 Steps

🧂

Season

Santa Maria rub: salt, pepper, garlic, parsley

💨

Smoke

225°F indirect until 115°F internal

🌡️ 225°F⏱️ 90 min

🍶

Sauce

Sear over direct heat, 2 min per side for crust

🎯

Pull

Internal 130-135°F for medium-rare

😴

Rest

10 minutes, slice against the grain

⏱️ 10 min

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