This tri tip took 50 minutes on the Weber kettle rotisserie and was freaking awesome!
The tri tip roast weighed in at 2.2 pounds and was rubbed down with a generous coating of McCormick’s Montreal Steak seasoning. You can go with straight salt and pepper if you want; this stuff just looks pretty and has a little extra punch.
I let the tri tip warm on the counter for a little over 30 minutes before grilling. I ran the skewer through the middle of the roasts and snugged the forks up pretty tight. The roast was very secure on the spit so I didn’t bother with trussing. Also, since it was such a small cut I did not mess around with the counter-balance.
I set up my Weber kettle with a one charcoal basket of lit Kingsford charcoal and a chunk of hickory thrown on for good measure. I had some aluminum foil under the roast to catch any drippings but there wasn’t much fat on this guy and the foil really wasn’t needed. Since I only used one charcoal basket the meat was only cooking on one side at a time as it spun (if that makes any sense!). I suspect I could have shortened the cook time by having charcoal on both sides of the roast but I wasn’t in a hurry. Here is a picture I took later in the cook the shows the setup pretty well.
About 10 minutes into the cook my Weber kettle was running pretty hot at 450F.
There really wasn’t much else to do in this cook but sit around and wait. I loved the look of the spice rub on the tri tip and I didn’t want to risk losing any by basting the meat. If you want to baste then go ahead; I would suggest a mix of butter and Worcestershire sauce.
I started checking the internal temperature of the meat at the thirty minute mark (120F). When you check the temperature do so in the thickest part of the tri-tip. The temperature of the kettle was dropping at this point but I didn’t add any more charcoal. I just let it ride! Speaking of letting it ride…here is a short video of what this bad boy looked like while he was spinning.
At the 5o minute mark my kettle temperature was down to 350F. I pulled the tri tip (internal temp 139F) and let it rest on the spit in the kitchen for 15 minutes. I removed the forks, slid this guy off the spit and sliced him thin. Beautiful!!
If you are interested in other ways of making delicious tri tips then check out this post on tri tip marinades!