Pit Boss Smoked Tri-Tip
This smoked tri-tip roast recipe is tender, juicy, and bursting with flavor. Achieving perfection is a breeze with just three simple steps. In a little over two hours, you'll relish a tri-tip that rivals even those slow-cooked for 12+ hours in juiciness. Season it, smoke it, sear it, and watch as everyone fights for seconds. This dish is a surefire crowd-pleaser!
Equipment
- Pit Boss Grill
Ingredients
- 4 whole Tri-tips (about 2lb each)
- 3 tbsp Meat rub (herbs, garlic powder, onion powder, pink sea salt, and black pepper rub)
- 1 tbsp Oil
- 1 tbsp Worchester sauce or mustard
- 1 tbsp Kosher salt
Instructions
- Mix rub ingredients in a bowl until evenly combined.
- Preheat pellet grill to 250ºF with the smoke setting on medium-high.
- Coat with a layer of mustard, Worcestershire sauce, or oil to give the dry seasoning something to stick to. Evenly coat the entire surface with your dry rub ingredients.
- Let your seasoned tri-tip rest at room temperature for about an hour.
- Place tri-tip on the pellet grill grate and shut the lid.
- Cook until the center of the tri-tip is 125-145 degrees. This usually takes about 1 hour, give or take.
- Remove tri tip from grill and let it rest at room temperature for about 20 minutes.
- While the beef rests, raise the temperature in your pellet grill to 450-500F.
- Put tri tip back on the grill to sear each side of the roast.
- After the tri-tip is seared on all sides, check the internal temperature in the center of the beef to see if it has reached desired doneness (135 for rare, 145ºF for medium rare).
- Once doneness has been reached, place the finished tri-tip on a cutting board.
- Let it rest for 5-10 minutes before slicing and serving.
- The tri-tip has a grain that runs in two different directions changing midway through.For the perfect slice, simply find which way each part is running. Then cut the meat against the grain direction for maximum tenderness.