Smoke A Tri Tip
Learn how to smoke a tri tip each time on your pellet grill. Discover how easy it is to create juicy, flavorful results every time with just a few simple steps!
Equipment
- 1 Pellet grill
Ingredients
- 4-6 lbs tri-tip roast
- 4 tablespoons olive oil
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
Instructions
- Rinse the tri-tip with cold water and pat dry; then rub the olive oil all over it.
- In a small bowl, combine garlic powder, smoked paprika, black pepper, onion powder and chili powder.
- Rub the seasoning mixture over the tri-tip evenly.
- Place the roast in a large zip top bag or shallow dish and add Worcestershire sauce and balsamic vinegar. Allow to marinate for 1 hour at room temperature or overnight in the refrigerator.
- Set up your grill according to the manufacturer’s instructions and preheat to 225°F and add the hickory wood chips for smoking.
- Place the tri-tip on the smoker grate, fat side facing up, and smoke for 2 - 2 1/2 hours or until the internal temperature reaches 130° – 135° for medium-rare.
- Remove the tri-tip from the pellet grill and wrap in foil. Allow to rest for 10 - 15 minutes before slicing.
Video
Notes
- Let the tri-tip rest on a cutting board or plate at room temperature for 15 minutes before smoking.
- If possible, cover the meat with foil to keep it warm while resting.
- Do not leave the tri tip uncovered for more than 30 minutes before smoking, as this can cause it to dry out and become tough.
- Try to pat the excess marinade or rub off of the surface of the tri tip before placing in grill.
- Allow any rub or marinade that was used prior to cooking to absorb into meat during its rest period so that flavors are maximized when cooked.