Horseradish Crusted Tri Tip

maso said:

@LindenEmry Do you mind sharing more details on the crust mixture? Ratios or measurements perhaps? Sounds great but I would have no clue where to begin with it. I imagine you slather it on before hitting the grill for a smoke? Do you reserve any for after cooking?

1. The cooking process is a reverse sear.  IMO, this is the best way to cook this cut of beef. 
2. Liberally coat the tri-tip with Meat Church's Gospel rub (or your preferred savory beef rub).  This is your foundation.  Set aside and prep your grill  (I started at 250 degrees direct on my BGE).  
3. While the fire is settling, combine the following ingredients: Prepared Horseradish (8 oz or one jar), 1 cup mayo, 1 tube or 6-8 cloves of garlic smashed, 4 tablespoons or so of Worcestershire sauce,  1 tablespoon dry mustard,  2 tablespoons smoked paprika, 2 tablespoons onion powder  and  1/2 tablespoon of red pepper flakes (more if you want to bring the heat).  Mix thoroughly.  It looks like orange goo, but it tastes great once cooked.
4. Slather on the beef and smoke the tri-tip until you get an internal temp of 115-117 degrees.  I used about 2/3 of the mixture on the initial slather and reserved the rest prior to the sear.  I only flipped the tri tip once during the smoking process.
5.  When you hit your internal, pull off the tri-tip and let it rest.  Mine rested 45 minutes in a cooler while I warmed up some baked beans as a side.  I like resting a tri tip for a minimum 15 minutes before searing.
6. When you are ready to sear,  open your vents and crank up your grill to 450 degrees.  I re-slathered one side the tri tip with the reserved goo while bringing the Egg to temp.    Usually, you go to a higher temp for the sear (550-600) but I did not want to burn the crusting.  I used a lower  temp for longer time.
7. Place the tri-tip back on the grill goo side down.  Slather the remaining mixture on the top of the TT.  I grilled about 5 minutes on a side letting the mixture cook in and dry on the surface of the beef.  I did flip the tri tip often at this stage to make sure the mixture was fully cooked and dry on meat.  Final temp was just at 127 internal.