Tri-Tip Roast (Whole, Reverse Sear) · grill

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STAGE 1 / 2

Cook

1:05:00

Pull at internal temp

115°F pull off indirect → 130°F medium-rare after the direct sear (USDA safe minimum 145°F applies for well-done)

Doneness cue

A hard, evenly-dark bark from the sear on all faces, and a probe slid into the thickest end of the roast — the fatter tri-tip end, not the flat tail — reads 130°F.

Total plan: 1:15:00Datasheet

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