Tri tip cooking methods

I like to marinade mine with a pretty traditional fajita marinade. Sear both sides and cook off heat until 130. Throw in pan with a handful of cilantro and let rest.

Also slow cooking in a Dutch over provides a pretty delicious end result.

I reverse sear them. Coat in fajita seasoning. Smoke indirect on wood of your choice until about 100-110. Ramp grill up to 600-700. Sear on cast iron grates for a min or two per side. Slice against the grain thin for the best fajitas you've ever had.

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I reverse sear them.

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I second this.

Reverse sear it then high heat. Oak works best. Cut across the grain like you would a brisket. They are more tender if you cook them to just a tad below medium. Rare is chewy to me. When I went to California they were using red oak. I also learned out there you can leave the fat cap on and cook it just like a brisket and it’s good that way to.