The BBQ Experts Guide to PERFECTLY Juicy Rotisserie Tri Tip
Rotisserie Dr Pepper Tri Tips. That is all that needs to be said.
Things to know:
What is a tri tip?
Tri-tip is a triangular-shaped cut of beef from the bottom sirloin, weighing about 1.5 to 2.5 pounds. Famous for its rich, beefy flavor and affordability, it is traditionally grilled or roasted to medium-rare, then sliced against the grain for maximum tenderness.
Is a tri-tip a good cut of meat?
Yes, tri-tip is an exceptional and flavorful cut of beef. Sourced from the bottom sirloin, it offers a rich, beefy taste and good marbling at a price that is usually much lower than premium steaks like ribeye
How is tri-tip best cooked?
Tri-tip is best cooked using the traditional Santa Maria style grill or a reverse-sear method on a smoker or charcoal grill. Season it generously with coarse salt, black pepper, and garlic, cook it via indirect heat until the internal temperature reaches about 120°F to 125°F, finish with a hot open-flame sear, rest for 15 minutes, and slice thinly against the grain
What is a brasero on a grill?
A brasero on a grill is a dedicated metal basket or firebox—commonly found on Argentine and South American-style parrillas—used to burn logs or lump charcoal down into glowing embers, which are then raked beneath the cooking grates for steady, controllable heat.
What is the difference between a Santa Maria grill and an Argentine grill?
A Santa Maria grill and an Argentine grill both feature adjustable grates and use wood or charcoal fire. The main difference is that an Argentine grill includes a brasero (a side firebox or basket to burn logs into embers) and slanted V-shaped grates to catch grease, whereas a Santa Maria grill uses flat grates and cooks directly over the wood fire.
Why use an Argentinian grill?
An Argentinian grill, or parrilla, offers ultimate temperature control and pure wood-smoke flavor. It uses a side firebox (brasero) to generate glowing embers that are shoveled beneath the grate, avoiding harsh flare-ups and allowing for precise, slow cooking.
Ingredients:
2 tri tip roasts (2ish lbs each)
Sauce:
3/4 cup ketchup
3/4 cup Dr Pepper
1/4 cup packed brown sugar
1/4 t ground black pepper
Rub:
1 T kosher or sea salt
1 1/2 t black pepper
1 1/2 t smoked paprika
1 1/2 t chipotle chili powder
1 t Spiceology’s Vampire Killer
1. Prepare your grill for indirect cooking with medium-high heat (you can keep your hand where the meat will be for about 8 seconds before it HURTS).
2. Place one tri tip on top of the other with the smaller ends on opposite sides. Fold in the ends so no small pieces of beef extend out. Tie off with kitchen twine creating one single roast.
3. Use a sharp knife to create a pilot hole through the roast, slide the roast onto the spit and secure with the forks.
4. Make the rub by combining the ingredients and apply to the roast.
5. Place the roast on the grill and cook until a 125F internal temperature is achieved. This should take 60-90 minutes. During the last 20 minutes of cooking, baste the roast every 5 minutes. Be aware that the roasts will shrink during the cook which may require tightening of the forks.
6. Remove the roasts from the spit, cover loosely with foil and allow to rest for at least 15 minutes. Slice the roasts against the grain and serve. ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
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