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Tri-Tip - Thick Bark and Medium Rare

Tri-Tip - Smoked, seared, thick crust, and medium rare. Video instruction below:

Tri-Tip is our go-to party steak. It’s thick, beefy, marbled, and tender. Smoked on a Traeger pellet grill and finished with a hard sear from the weed burner. We achieve a thick bark and medium rare with a little trick in the binder.

Slather your try-tip in yellow mustard, season, smoke then sear to finish. The mustard works not only as a binder but as a meat tenderizer. As a binder it keeps the seasoning and smoke stuck to the meat creating a thick crunchy bark. All of this with NO MUSTARD FLAVOR (though we don’t mind a little mustard).

If you’re stuck on what to cook for your next barbecue - go with the tri-tip and some Thai Chili Chimichurri. You won’t be disappointed.


1x 4-5lb Tri-Tip (trimmed or untrimmed)

3 tablespoons Yellow Mustard, such as French’s.


3 tablespoons pepper

2 teaspoons salt


2 tablespoons HLM BBQ Back Rub

2 tablespoons HLM BBQ Razzle Dazzle


  1. Trim tri-tip - Video instructions on YouTube or buy a trimmed tri-tip.

  2. We say 3 tablespoons yellow mustard but use as much as it takes. Lightly slather the try-tip in yellow mustard, season with salt and pepper OR bbq seasoning.

  3. Smoke 275F until 125F internal temp.

  4. Sear over high for approximately 2 min per side until the outside get’s a crunch crust. Or torch with a weed burner - be careful and see video instructions for more.

  5. Serve with Chimichurri and grilled vegetables and/or macaroni and cheese.

  6. Enjoy!

Buy our seasonings here

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