Smoked Tri-Tip Roast with Melted Onion
How to smoke a tri-tip roast on a gas or charcoal grill
Servings: 12 servings
Ingredients
- 2 1.5 lb Omaha Steaks Tri-tip Roasts
- 1 3.1 oz Jar Omaha Steaks Seasoning or your favorite rub
- 4 large onions sliced in half root to tip
- ½ c. unsalted butter cut into 8 T.
- 4 sprigs fresh thyme
- 2 T. sherry vinegar
- 2 T. salt
- salt & pepper for melted onions
- 8 sheets 12 x 12 heavy duty aluminum foil
Instructions
Meat/Dry Brine Prep
- Thaw roasts in refrigerator for 24-48 hours. Combine 4 T. Seasoning or rub with 2T. salt. Rub tri-tip roasts with seasoning. Place on a wire rack over a baking sheet uncovered in the refrigerator overnight.
Melted Onion Prep
- Place two onion halves on top of two pieces of aluminum foil cut side up. Top one onion with 2T butter, a sprig of thyme and season with salt and pepper. Repeat this process with remaining onion halves.
Indirect Gas Grilling Instructions
- Indirect Gas grilling with smoke is a technique for grilling larger, thicker foods that might burn if grilled directly. When using this technique, place food next to, instead of directly over the fire. If using a gas grill with 3 or more burners, turn on one of the side burners and leave the others off. Adjust the burner until the thermometer reads 400 degrees. If using a two-burner grill, turn on one side and leave the other side off. You will need to place a smoking box or a foil pouch if wood chips with holes poked in it over the burner that is ignited.
- Place tri-tip roasts on the grate over the burners that are off. The larger side should be toward the heat source.
- For a medium rare tri-tip, indirect grill for 30 -35 minutes flipping roasts half way thru cooking time. Verify desired cooking temperature with a kitchen thermometer.
- When tri-tip is 10 degrees from desired doneness temperature move roasts over direct heat. Sear all sides of the roast.
- Remove from heat and let stand 10 minutes before slicing.
Charcoal Indirect Grilling Instructions
- Arrange hot coals evenly on one side of the grate. Add wood chunks to the hot coals. Place a drip pan on the grates opposite the hot coals. Place water in drip pan to keep drippings from burning.
- Place cooking grate over the coals and place tri-tip roasts on the cooking grate over the drip pans, large side toward coals. Place lid on grill and adjust heat to 400 degrees.
- For a medium rare tri-tip, indirect grill for 30 -35 minutes flipping roasts half way thru cooking time. Verify desired cooking temperature with a kitchen thermometer.
- When tri-tip is 10 degrees from desired doneness temperature move roast over direct heat. Sear all sides of the roast.
- Remove from heat and let stand 10 minutes before slicing.
Melted Onion
- Place foil wrapped onions over direct heat when you put the tri-tip roasts on.
- Grill onions for 30 minutes turning frequently.
- Remove onions from grill and let stand 5 minutes.
- Carefully unwrap onions from aluminum foil. Peel away any layers that may have blackened. Slice onions and place into a serving bowl. Remove thyme leaves from sprig, add to onions. Top with 2 T. sherry vinegar. Season with salt and pepper.
- Serve melted onions with sliced tri-tip.