Smoked Tri Tip Roast on Pellet Grill
Make the juiciest Smoked Tri-Tip ever with this easy recipe! Seasoned and cooked to perfection, the pellet grill works its magic until you have meat that is tender, juicy, and melt in your mouth delicious. This just might become your new favorite recipe!
Servings: 6 people
Calories: 317kcal
Ingredients
- 2-3 pound tri tip trimmed
- 3 tablespoons olive oil
- ½ tablespoon kosher salt
- ½ tablespoon whole black peppercorns cracked
- ½ tablespoon smoked paprika
- ½ tablespoon garlic powder
Instructions
- Trim the Meat: If your meat is not already trimmed, remove as much fat and silverskin as possible. (Need more guidance? Check above in the blog post for detailed instructions).2-3 pound tri tip
- Prepare the Dry Rub: In a small bowl, mix the kosher salt, black pepper, smoked paprika, and garlic powder.½ tablespoon kosher salt, ½ tablespoon whole black peppercorns, ½ tablespoon smoked paprika, ½ tablespoon garlic powder
- Prepare the Tri-Tip: Place the trimmed roast on a large plate. Pat dry, then pour olive oil all over, spreading evenly. Sprinkle the dry rub, ensuring an even coat. Let it sit at room temperature while the smoker preheats.3 tablespoons olive oil
- Preheat the Smoker: Preheat your pellet smoker and set it to 225 degrees F. Don't forget to replenish those wood pellets.
- Cook the Tri-Tip: Place the meat inside the pellet grill and smoke for 1 hour. Then flip it over and cook for another 30 minutes or until it reaches your preferred level of doneness. *See the temperature guide below in the Notes (I recommend 135 degrees F for medium-rare).
- Sear the Meat: Remove the meat from the smoker and wrap it in foil to keep it warm. Turn up the heat on the grill to high or 400 degrees F (or use a hot cast iron skillet on the stove) and sear each side for 1-2 minutes. The crust is pure flavor!
- Slice and Serve: Allow the meat to rest for a few minutes, then slice thin against the grain.
- Enjoy!
Video
Notes
Nutritional information is approximate and is meant as a guideline only.
*The rub recipe makes enough to coat a 2 to 3-pound roast. If you have a larger roast, double the recipe. If you have a smaller roast, cut the ingredients in half.
Expert Tips
- Invest in a good meat thermometer to ensure your meat is perfectly cooked.
- The total cook time may vary depending on the size of the tri tip, your type of smoker, how hot your smoker cooks, and other factors like ambient temperature and wind.
- Rare is 120-130 degrees F.
- Medium rare is 130-135 degrees F.
- Medium is 135-140 degrees F.
- Medium Well is 145-155 degrees F.
- Well Done is 155 degrees F.
Nutrition
Calories: 317kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 661mg | Potassium: 512mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 292IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 3mg
