Reverse Searing with the Char-Griller Wrangler® Charcoal Grill

Mastering the reverse sear is one of the best ways to elevate your backyard BBQ game, and the Char-Griller Wrangler® Charcoal Grill makes the process simple and satisfying. Built with heavy-duty steel and offering 640 square inches of cooking space, this charcoal grill gives you plenty of room to smoke and sear large cuts like tri-tip with ease. The side damper offers precise airflow control—essential for holding low temperatures during the initial smoking phase. When it’s time to finish with a high-heat sear, the Wrangler® heats up quickly to deliver that crave-worthy crust. With added features like the EasyDump™ Ash Pan for hassle-free cleanup, this charcoal grill is the go-to choice for grillers looking to perfect the reverse sear method and bring bold, smoky flavor. 

Beyond the Basics: Exploring Flavor Enhancements for Reverse-Seared Tri-Tip

Reverse searing is a two-step cooking technique that’s become a favorite among backyard pitmasters for its ability to deliver juicy, evenly cooked meat with a beautifully caramelized crust. Unlike traditional searing—where you start hot and finish low—reverse searing begins with a slow cook at a low temperature, typically around 225–250°F. This allows the meat, such as tri-tip, to cook gently and evenly, retaining moisture and developing deep flavor. Once the internal temperature is close to your desired doneness (usually around 115–120°F for medium rare), the meat is removed briefly while the grill or pan is brought up to high heat. It’s then seared quickly on all sides to form that crave-worthy crust. This method not only enhances flavor but also gives you more control over the final result, making it a reliable go-to for thick cuts like tri-tip on any charcoal grill.

Getting to Know Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin that’s gained popularity for its rich flavor, tender texture, and relatively quick cook time. It’s a favorite among grillers because it combines the beefy depth of a roast with the manageable size of a steak—perfect for reverse searing. When handled correctly, tri-tip can be juicy, bold, and ideal for slicing thin across the grain. To get the best results with this cut, keep these tips in mind:

• Trim the fat cap if needed, but leave a thin layer for moisture and flavor.
• Season generously with a dry rub or marinade at least an hour before cooking (or overnight for deeper flavor).
• Smoke low and slow until the internal temp hits 115–120°F for medium rare.
• Sear hot and fast to develop a crust, then rest for 10–15 minutes.
• Slice against the grain to maximize tenderness—note that tri-tip has two grain directions.