Smoked Tri-Tip on the Keveri H Mini

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Cook Time: 1 hr 10 min Total Time: 1 hr 30 min

This is one of those recipes that puts every inch of your Keveri H Mini to work. While the tri-tip slow-cooks and soaks up that smoky flavor, you can brown some sausages right alongside it, plus whip up a skillet of Brussels sprouts and bacon.

The secret is working with two heat zones: one gentler, indirect zone for the meat, and a direct one for everything else. That way, with a single fire, you've got a full cookout going at once.

This recipe runs on Low & Slow Mode. Want more on how this Mode works? Check out our MasterClass & Grill Modes.

INGREDIENTS

Serves from 4 to 6 portions

Tri-tip
Salt
Pepper
Garlic powder
Bacon
Brussels sprouts
Sausages

GEAR YOU'LL NEED

Extreme Heat Gloves
Jealous Devil Hardwood Lump Charcoal, 2-4 lbs
The Sizzling Pack (cast iron)
Smoking wood chunks

HOW TO MAKE IT

Step 1: Low & Slow Mode, two heat zones

Start by lighting your Keveri H Mini on Low & Slow Mode, banking the charcoal to one side. That gives you a direct heat zone right over the coals, and an indirect zone alongside it.

While it comes up to temp, season the tri-tip on all sides with salt, pepper, and garlic powder.

Step 2: Start smoking

Once the fire's steady, add a chunk of wood straight onto the coals for smoke.

Set the tri-tip in the indirect zone and let it cook low and slow, picking up that wood smoke as it goes.

Step 3: The bacon

Now put that direct heat to work. Cut the bacon into small cubes and drop them into the cast iron skillet as-is, no oil needed. Move it to the direct zone and let it render slowly until it turns crispy — that rendered fat is your secret weapon for what's next.

Step 4: Wait 20 minutes

Let it go for 20 minutes. Meanwhile, halve the Brussels sprouts.

After that, pull the skillet of bacon off and set it aside.

Add the halved Brussels sprouts straight into that bacon fat. Let them cook over direct heat until they start to brown and turn tender.

At the same time, throw the sausages on the grate, moving them between the direct and indirect zones as needed.

While all that's happening, the tri-tip keeps cooking low and slow on the other side of the Keveri H Mini.

Give it about 50 more minutes.

Step 5: It's ready

After roughly 1 hour 15 minutes, the tri-tip should be done. Let it rest a few minutes before slicing.

You'll end up with juicy meat, pink from edge to edge, with a subtle smoke ring on the outside.

Serve it up with the sausages and the bacon-Brussels sprouts mix. A full smoked tri-tip cookout with all the fixings — simple, but seriously impressive, and best of all, cooked entirely on your Keveri H Mini. Perfect for when you've got people over and want something easy that still shows off.

CHEF'S NOTES

Working two heat zones lets you cook different things at the same time: indirect heat for a slower, more even cook, and direct heat for browning, searing, and finishing your sides.