Cooking Ball Tip and Tri Tip

Prep time: 10 minutes | Marinating Time: 20-48 hours | Cook time: varies by method | Finished Meat Temperature: 137-140°F

Cooking instructions are for rare to medium rare, which allows for optimal taste and also to prevent dry meat. Check internal temperature with a thermometer and cook until internal temperature reaches 140°F. It is recommended that you cook fat side up. If grilling more than one piece of meat, place so that the meat does not touch.

After cooking, let the meat rest for 10-15 minutes. Slice to desired thickness, across the grain and thick enough where the meat does not shred.

Preparation Instructions

Marinate meat a minimum of 20 hours before grilling or cooking and no more than 48 hours. (See ball tip and tri tip marinating).

Cooking Instructions

Oven: Heat: 325°F | Time: Usually 35-45 minutes

Once oven is heated, place Ball Tip fat side up on cooking sheet. Place in oven. Do not flip. Pull at an internal temperature of 140°F for medium rare. Cut across the grain to serve. 

Smoker: Heat to 260°F. Cook for approx. 1 hour and 45 minutes. Internal temperature should reach ~140°F.

Grill: Cook on low to medium heat. Place Ball or Tri Tip fat side down on grill. Turn the meat over every 3-4 minutes. Grill for 40 minutes and begin to check meats internal temperature with a meat thermometer.  

Charcoal BBQ: Indirect Heat |Time: 30-40 minutes

Place meat fat side down on grill and turn every 3-4 minutes. Grill for 30-40 minutes and begin to check meats internal temperature with a meat thermometer. Pull at an internal temperature of 140°F for medium rare. Cut across the grain to serve.

Gas BBQ: Low to Medium Heat | Time: Approx. 30-40 minutes

Place meat fat side down on gas grill and turn every 3-4 minutes. Grill for 30-40 minutes and begin to check meats internal temperature with a meat thermometer. Pull at an internal temperature of 140°F for medium rare. Cut across the grain to serve.

Note: Grills vary. Meat over 2.5 pounds may take longer. For optimal tenderness, pull meat out at 137°F and let it rest for 5 minutes.

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