Smoked Tri Tip on a Pellet Grill
A 2.5 pound tri tip roast is seasoned with a bold dry rub and smoked to an internal temperature of 135F. The steak should be sliced thinly against the grain.
Equipment
- Traeger, Pit Boss or Z Grills pellet grill
Ingredients
- 1 Tri Tip Roast 2.5 lbs
- 2 tbsp Worcestershire Sauce
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp turbinado sugar
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/2 tsp chipotle powder
- 1/4 tsp Accent (MSG)
Instructions
- Combine the dry rub ingredients and mix well.
- Baste each side of the tri tip with the Worcestershire sauce.
- Apply the dry rub to all sides of the tri tip.
- Set your pellet grill to its "Smoke Setting". Use Hickory or Pecan pellets if possible.
- Smoke the tri tip on "Smoke" for one hour.
- Raise the temperature of the pellet grill to 250F.
- Cook another 30-45 minutes until an internal temperature of 130F is reached.
- Remove the tri tip from the smoker and allow it to rest for 15 minutes.
- Slice the tri tip across the grain while watching for the shifting grain structure.
Notes
It is critical to watch the grain structure in a tri tip and always slice against the grain. The grain structure shifts across the roast and you must adjust your slicing accordingly.
Smoking a couple of tri tip roasts is an easy way to feed a crowd.
A single tri tip typically weighs about 2.5 pounds which is enough to generously feed three people. Throw a couple of these on your pit and you will have plenty of steak to go around!
You can use any leftovers for steak sandwiches or to beef up a Caesar salad.