Grilled Tri-Tip Recipe with Canadian Montreal Seasoning

Ingredients

• 2–3 lb tri-tip roast
• Generous amount of Canadian Montreal seasoning
• Charcoal and wood chips (preferably oak or hickory)
• Optional: olive oil (to help seasoning stick)

Instructions

1. Prep the Tri-Tip

1. Pat the tri-tip dry with paper towels.
2. Rub olive oil lightly over the surface (optional).
3. Generously coat the tri-tip with Canadian Montreal seasoning on all sides. Let it rest at room temperature for 30–60 minutes while preparing the grill.

2. Prepare the Grill

1. Light a Weber Kettle with charcoal and add wood chips for smoke flavor.
2. Set up a two-zone fire:

• • Direct heat: coals on one side
  • Indirect heat: no coals on the other side

3. Start Cooking

1. Place the tri-tip on the indirect heat side of the grill.
2. Cover the grill and cook for 20 minutes to start the slow cooking process and infuse smoke flavor.

4. Sear for Bark

1. Move the tri-tip to direct heat to sear.
2. Sear each side for 2–4 minutes, until a nice dark crust (bark) forms.
3. Watch carefully to avoid flare-ups; adjust coals as needed.

5. Finish on Indirect Heat

1. Move the tri-tip back to indirect heat.
2. Cover and continue cooking until it reaches your desired internal temperature:

Recommended Doneness: Medium-Rare to Medium

3. Use a meat thermometer for best results. Cooking times vary with tri-tip size and grill temperature, usually 25–40 minutes total after the initial 20 minutes.

6. Rest and Slice

1. Remove the tri-tip from the grill and tent with foil.
2. Let rest 10–15 minutes.
3. Slice against the grain for maximum tenderness.

Tips

• Keep the lid closed as much as possible to maintain temperature and smoke flavor.
• Add wood chips periodically for a stronger smoke profile.
• Adjust searing time depending on the crust formation; some tri-tips may sear faster than others.