Smoked Tri Tip

Course: Main

Cuisine: American

Keyword: Grilling, Smoking

Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings: (6 to 8)

Calories: 246kcal

Author: Marilyn

Tri tip is one of the easiest beef cuts to smoke on a pellet grill. It cooks faster than a larger roast, takes on good smoke flavor, and stays juicy when you pull it at the right temperature and finish with a hot sear.

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Ingredients

1 tri tip, approximately 2 to 2-1/2 pounds
1 tablespoon coarse kosher salt
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper

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Instructions

Preheat the pellet grill to 225° F.
In a small bowl, combine salt, onion powder, garlic powder, oregano and black pepper. Take note of the cross grains in the roast. (see Tip) Then, rub the mixture all over the roast.
Insert a heat-proof thermometer horizontally into the thickest part of the roast. Place tri tip directly on to the grates and cook, 60 to 90 minutes or until the temperature reaches 130℉ for medium-rare (about 30 minutes per pound). Remove the tri tip from the smoker and wrap in foil. Let stand 20 minutes.
Meanwhile, increase the heat of the smoker to 500° F.
Unwrap the tri tip, return it to the grates and sear, turning, 4 minutes per side or until roast has a nicely browned finish. Transfer the roast to a cutting board and lightly cover with the foil. Let tri tip rest 15 minutes.
Cut the roast where the 2 sections, that you noted in step 2, meet. Carve each section thinly against the grain. Serve immediately.

Notes

Know Your Salt: Morton kosher salt and Diamond Crystal kosher salt have very different volumes because of the size of their crystals. The ratio is approximately 1-1/2 Morton to 2 for Diamond Crystal. For the 1 tablespoon of kosher salt in this recipe, you would use 1 tablespoon of Morton or 1 tablespoon + 2 teaspoons of Diamond Crystal.

Tri Tip Rub Variations

Simple Salt and Pepper: You can omit the garlic and onion powders and use 2 tablespoons kosher salt and 4 teaspoons of freshly ground black pepper.
Steak Seasoning: Use 3 tablespoons of my Montreal Steak Seasoning Recipe or use McCormick's Grill Mates Steak Seasoning.
Beef Rub Favorites: Feel free to use any of your favorite beefs rubs. You will need 3 tables for this recipe.
Santa Maria Style Seasoning: This slightly more herbaceous seasoning is a classic tri tip seasoning.

Smoking Pellets: Use pecan, cherry or apple wood for the best results. You can also use hickory. I would avoid any of the more intense smoke flavors such as mesquite.

Leftover smoked tri tip can be refrigerated for up to 3 days or frozen for 3 to 6 months. The leftovers are wonderful in sandwiches.

Nutrition