Pellet Smoked Beef Tri-Tip

There is nothing better than a smoked tri-tip roast. 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 both simple and complex flavor profiles. For this Pellet Smoked Beef Tri-Tip recipe, we are using a more complex spice blend. This roast is slow-smoked and then pulled right as it reaches the optimal internal temperature. The result will be a deeply rich, perfectly smoked beef roast.

Photo by: Sabrina Baksh

4.84 from 6 votes

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Course: Main Dish

Cuisine: American BBQ

Keyword: tri-tip

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: people

Calories: 20kcal

Author: Derrick Riches

Ingredients

1 tri-tip roast about 4 pounds
1-2 tablespoons yellow mustard or hot sauce, or Worcestershire sauce to use as a binder
1/4 cup Ultimate Steak Rub or your favorite bottled rub for beef

Instructions

Place the tri-tip roast onto a cutting board. Trim off any excess fat on the surface.
Coat with mustard or your favorite binder.
Combine rub ingredients and apply evenly onto the roast.
Let roast stand at room temperature until the smoker is ready.
Preheat your pellet smoker. Aim for a cooking temperature between 225-250 degrees F.
Place roast into the smoker, close the lid and let it go for about 2 hours or until it reaches an internal temperature of 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 10 minutes before carving.
If you'd like to reverse sear the roast. Remove it from your pellet grill once it reaches 125 degrees F at the thickest part of the roast.
Crank the heat up to 500 degrees. Once up to temp, place the roast back on the grill and sear each side for 3 minutes, or until a nice crust forms.
Carve roast after it has rested and serve with board dressing.
Store leftover tri-tip in an airtight container in the refrigerator for 4 days. Reheat in a skillet on your stove top. They also make a great addition to tacos and nachos!

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