One of the easiest ways to smoke a tri-tip roast is by using a pellet grill to do the job. This pellet smoked beef tri-tip is easy, delicious, and requires about 2 hours of your time.
If you are unfamiliar with this cut of meat, it is also known as a triangle roast. Used in Santa Maria Barbecue, this cut of beef lends itself well to simple and complex flavor profiles. For this Pellet Smoked Beef Tri-Tip recipe, we are using a more complex spice blend. However, you can use a simple salt and black pepper rub and serve with a Board Dressing for Beef or chimichurri sauce. This tri-tip roast is slow-smoked and then pulled right as it reaches the optimal internal temperature of 130 degrees F. The result will be a deeply rich, perfectly smoked beef roast.
WHAT YOU'LL NEED:
-A 4 lb beef tri-tip roast. Check your local grocery store or specialty butcher for the correct size.
-rub ingredients listed in this recipe, OR your favorite beef rub.
-a good meat thermometer if your unit does not already have a temperature probe.
-I recommend cooking this roast between 200-225 degrees F., for 90 minutes to 2 hours. The internal temperature should be around 130 degrees F.
-If you'd like to sear the smoked tri-tip, remove it after it reaches between 125-130 degrees F., increase your pellet grill temperature to 500 degrees F., and when ready, place the roast back into the cooker. Let the surface sear for 3-4 minutes per side. Remove it from the grill and let it rest for 8-10 minutes before carving.
-Serve this rich pellet smoked beef tri-tip with these side dishes:
Pellet Smoked Beef Tri-Tip
- 1 tri-tip roast about 4 pounds
- 2 tablespoons brown sugar
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon dry mustard powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Place the tri-tip roast onto a cutting board. Trim off any excess fat on the surface.
- Combine rub ingredients and apply onto both sides of the roast making sure to coat well. Let roast stand at room temperature until the smoker is ready.
- While meat is resting, it’s time to fire up your pellet grill. Aim for a steady temperature between 225-250 degrees F.
- Place roast into the smoker and insert temperature probe in the thickest part of the meat. Close the lid and let it go for about 2 hours or until the internal temperature reaches 130 degrees F.
- Remove tri-tip from pellet smoker and transfer onto a clean cutting board. Loosely tent with aluminum foil. Let meat rest for 8-10 minutes before carving.
Try some of our other pellet grill recipes:
Need a Pellet Grill?
If you want to make the best pellet grill burger, you are going to need a pellet grill. Chances are if you are looking at this recipe, you already have one, but in case you don't, you might want to check out my list of the best pellet grills on the market. I have broken them down by price, so you can find something that fits your wallet. There are more than a hundred models out there these days, so I thought you might appreciate a little help in your search.
Check out my lists of the Best Pellet Grills