Massage a generous amount of seasoning into the meat for a flavorful bark.
Hook the tri-tip through the thickest end. The fibrous nature of the meat ensures the meat remains securely on the hook.
Generously apply a seasoning of your choice.
Insert a hook about 2-3 inches down from the widest end of each tri-tip. Make sure the hook is all the way through and facing up.
RED MEAT LIKES HEAT. Let the charcoal ash over and bump the intake open all the way to maintain the extra heat. Hang the tri-tip in the cooker on the H-Frame on the top level, making sure to leave some space between each one. Close the lid.
Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the thermometer will typically read between 220-260°F. The lid thermometer shows a lower temperature than where the food is cooking because it is affected by the exhaust.
Let cook undisturbed for approximately 45 minutes. Let cook for less time for rarer tri-tip or longer for more well-done tri-tip.
Check the internal temperature of the tri-tip. Desired range is between 125-155°, depending on preferred result (rare, medium, well done, etc.).
Remove the tri-tip from the Barrel, remove the hooks.