Whether you're using Wagyu or standard tri-tip, this step-by-step guide makes it easy to master reverse searing on a classic barrel grill. Follow along for the perfect reverse seared tri-tip.

Instructions

1. 01

   Set up your Char-Griller Wrangler for two-zone cooking—hot zone on one side and a cool zone on the other. Light charcoal in a chimney starter. Once the coals are glowing red and covered in gray ash, dump them on one side of the grill to create indirect heat. Add hickory wood chunks on top of the hot coals for smoke.

2. 02

   While the coals light, prepare your tri-tip. Lightly coat it with olive oil, then generously season with salt, pepper, and garlic powder. Let rest at room temperature for 30 minutes.

3. 03

   Place the tri-tip on the cooler side of the grill (indirect zone). Close the lid and adjust vents for low-and-slow smoking around 225°F. Smoke until the internal temperature reaches 110–115°F, about 1 hour.

4. 04

   Move the tri-tip directly over the hot coals. Sear for about 2 minutes per side or until the internal temp hits your desired doneness (130°F for medium-rare). A sizzling sear will lock in juices and build a flavorful crust.

5. 05

   Remove from the grill and let the tri-tip rest for 15–20 minutes. Cut down the center first—this allows you to slice each side against the grain, which maximizes tenderness.