Slow Cooked Beef Round Steaks


• 2 Tbsp. Salt

• 2 Tsp. Black Pepper

• 1 Tsp. Garlic Powder

• 1 Tsp. Onion Powder

• 1 Tri Tip


Coat the Tri-tip with a generous amount of the seasoning and let it sit for a few minutes. Set your grill for direct grilling. Slide the grill grates to the cool side of the smoker for the first part of the cooking process; temp should be right around 250 degrees. The roast goes on the cool side first and is slowly brought up to 115 degrees internal. This process keeps most of the moisture inside the meat. It will take about 25-30 minutes, use a thermometer. Next slide the racks over to the direct fire side of the cooker. For a final sear over high heat to lock in the remaining juices/flavor. It only takes 3 minutes per side for searing just be sure you have hot coals. When both sides have been seared for 3 minutes each, check the internal temperature. It should read close to 130 degrees which is perfect for medium rare. Let the Tri-tip rest for 10-15 minutes. Slice the Tri-tip across the grain just like slicing a brisket flat.

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