Reverse-Seared Tri-Tip with the Brunk Starter Trio

Category: Mains  |  Method: Grill or Smoker  |  Prep: 15 min  |  Cook: 45 min  |  Total: 1 hr (+ rest)  |  Serves: 4-6

Tri-tip is the most underrated cut on the grill — it cooks like a steak but slices like a roast, and it soaks up bold seasoning better than almost anything else you'll put over the coals. This version leans on all three Brunk blends so every bite hits different: savory crust from Backyard Brunk, a garlic punch from Garlic King, and a balanced backbone from Everyday Brunk Original.

Ingredients

Protein

• 1 whole tri-tip roast, 2.5–3 lbs, trimmed of excess fat and silver skin
• 1 Tbsp neutral oil (avocado or canola)

Brunk Seasonings Used

• 2 Tbsp Brunk Black Blend BBQ Rub — $12.99
• 1 tsp Brunk Garlic King — $12.99
• 1 tsp Everyday Brunk Original — $12.99

Instructions

1. Trim and dry. Pat the tri-tip completely dry with paper towels. A dry surface is what gives you a real crust instead of a steamed one.
2. Season generously. Rub the oil over the whole roast, then coat every side with Brunk Black Blend first, followed by a light dust of Garlic King and Everyday Brunk Original. Let it sit at room temp for 30–45 minutes so the seasoning sets.
3. Set up two-zone heat. On a charcoal or gas grill, build a hot side and a cool side. On a smoker, run it at 250°F.
4. Reverse sear. Start the tri-tip on the cool/indirect side until the internal temp hits 110°F. This slow start renders the fat and seasons the interior evenly.
5. Sear hard. Move it to the hot side and sear 3–4 minutes per side until you've got a deep, dark crust and the internal temp reaches 130–135°F for medium-rare.
6. Rest it. Tent loosely with foil and rest 10 minutes — don't skip this or the juice ends up on the cutting board instead of in the meat.
7. Slice against the grain. Tri-tip has two grain directions — find the seam in the middle and slice each half against its own grain for maximum tenderness.