The PIT count has taken place in Central Florida for many years â starting in the late 1990âs, and fulfills a federal requirement that was formally implemented in 2007 for those communities receiving federal funds from the McKinney-Vento Homeless Assistance Grants program.
1 Place the roast on the grill, and cover. 2  Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C). 3  Let stand for about 10 minutes before carving.
Your first step will be to sear the tri-tip directly over the coals. I usually need 3 to 5 minutes a side for the tri-tip roast to develop a nice Malliard crust. Once crusted on both sides, I move the tri-tip to the indirect heat side of the grill and add my soaked wood chips/chunks to the charcoal.At this point, you are effectively grill-roasting-smoking your tri-tip until it is done.You have a nice crust and the goal is to add flavor via the smoke while bringing the roast to a medium rare temperature of 125 degrees. Depending on the size of your tri-tip, this can take from 25 to 45 minutes total.t this point, you are effectively grill-roasting-smoking your tri-tip until it is done. You have a nice crust and the goal is to add flavor via the smoke while bringing the roast to a medium rare temperature of 125 degrees. Depending on the size of your tri-tip, this can take from 25 to 45 minutes total.