Reverse Seared Beef Tri Tip

For Reverse Searing on my Kamado Joe Classic, I setup with a hot and cool side with the divide and conquer system.  On one side I have the cooking grate in the low position right above the lump, and on the other side I have a heat deflector in the low position right above the lump while the cooking grate is in the upper position above the heat deflector.  In any case, you will want to start off cooking low/slow with indirect heat and end with direct heat around 500 degrees or so.

• Remove any excess fat/skin from the meat and apply your rub of choice.
• Set smoker up for indirect heat between 225-250 degrees.
• Place Tri-Tip in smoker and monitor internal temperature.  You want to remove it at roughly 10 degrees cooler than your desired finish temperature.  (115 degrees for rare, 120 degrees for medium-rare, etc..)  This will take roughly 1 hour.
• Remove Tri Tip and wrap in foil and let it rest while you bring up the grill temperature.
• Remove heat deflectors if required and open vents to increase grill temperature to around 500 degrees.
• Once grill is up to temperature, place Tri Tip in lower position and Sear for 2-3 minutes on each side, give the tri-tip a quarter turn on each side halfway through searing to lay on a crosshatch of grill marks.
• Slice thinly across the grain and serve.

My Preferred rub/spice for this is Meat Church - Holy Cow