BBQ Tri Tip - Smoked on the Pit Barrel Cooker and Seared on the Weber Kettle Grill | Barlow BBQ

Remove the tri-tip and season with 1/2 tsp of kosher salt, then leave uncovered in the fridge overnight or for a few hours before cooking.

Fire up the Pit Barrel Cooker by filling the charcoal basket halfway with charcoal and removing 20 briquettes. Light them and wait about 10 minutes.

Add the lit briquettes to the Pit Barrel and hang the tri-tip. Close and smoke until the internal temperature of the tri-tip hits 115 degrees.

Once the tri-tip reaches 100 degrees, light a chimney filled about 3/4 of the way with charcoal for the Weber Kettle.

When the charcoal is ready, add it to the Slow 'N Sear in the Weber Kettle.

When the tri-tip has hit the target temperature of 115 degrees, remove it and wipe off any excess moisture.

Brush the tri-tip with olive oil and season with black pepper, garlic powder, and any other preferred seasonings.

Sear the tri-tip over direct heat on the Weber Kettle for 1 minute per side until the internal temperature reaches 135 degrees.

Remove the tri-tip and let it rest for 15-30 minutes before slicing against the grain and serving.

Equipment Needed