How to Smoke Tri Tip on a Pellet Grill
How to Smoke Tri Tip on a Pellet Grill
Smoking tri tip on a pellet grill is a great way to infuse a rich and smoky flavor into this flavorful cut of beef. Tri tip is a triangular-shaped muscle that comes from the bottom sirloin of the cow. It is known for its tenderness and marbling, making it ideal for smoking. If you’re new to smoking meats or want to take your barbecue skills to the next level, here is a step-by-step guide on how to smoke tri tip on a pellet grill.
Choosing the Right Tri Tip
When selecting a tri tip for smoking, look for a piece of meat that is well-marbled and weighs around 2 to 3 pounds. The marbling ensures that the meat will stay juicy and tender during the smoking process. Additionally, try to find a tri tip with a thick fat cap, as this will add flavor to the meat as it cooks.
Preparing the Tri Tip
Before you begin smoking, it’s essential to trim the excess fat from the tri tip. Leave a thin layer of fat on one side to enhance flavor and moisture while cooking. Next, season the tri tip generously with a dry rub of your choice. Classic rub ingredients include salt, black pepper, garlic powder, onion powder, and paprika. You can also experiment with different herbs and spices, such as cumin, chili powder, or brown sugar, to create a unique flavor profile. Coat the tri tip evenly with the dry rub, ensuring all sides are covered.
Preheating and Preparing the Pellet Grill
Start by preheating your pellet grill to a temperature of 225°F. While the grill is heating up, fill the hopper with your preferred wood pellets. Tri tip pairs well with different types of wood, such as hickory, oak, or mesquite. Choose a wood flavor that compliments your desired taste profile. Once the grill is preheated, scrape the grates to remove any residue and ensure the meat won’t stick during cooking.
Smoking the Tri Tip
Place the seasoned tri tip directly onto the grates of the pellet grill, fat side up. Insert a meat probe into the thickest part of the meat, ensuring it doesn’t touch any bone or fat. Close the grill lid and let the tri tip smoke at 225°F for approximately 1 to 2 hours, depending on the thickness of the meat.
Monitoring Internal Temperature
While smoking, it’s crucial to monitor the internal temperature of the tri tip for perfect doneness. The target temperature for medium-rare tri tip is around 135°F. For medium, aim for 145°F. Insert the probe thermometer into the meat and keep an eye on the temperature throughout the smoking process. It’s essential to avoid overcooking the tri tip as it can become dry and tough.
Creating the Reverse Sear
To achieve a mouthwatering crust on the outside of the tri tip while preserving the moist interior, it’s time for the reverse sear technique. Once the tri tip reaches an internal temperature of around 10°F below your desired doneness temperature, remove it from the pellet grill. Set it aside and increase the temperature of your grill to 450°F for the searing process.
Searing the Tri Tip
Once your pellet grill has reached the desired searing temperature, it’s time to sear the tri tip. Place the meat back onto the hot grates and cook for approximately 3 to 5 minutes per side, or until a nice sear has developed. Keep a close eye on the meat during the searing process since it can quickly go from a beautiful crust to burnt if left unattended.
Resting and Serving
After searing, remove the tri tip from the grill and let it rest for about 10 to 15 minutes. Resting allows the juices to redistribute within the meat, ensuring a tender and flavorful final product. Once rested, slice the tri tip against the grain for optimum tenderness. The meat should be juicy and smoky, with a well-developed crust on the outside. Serve the tri tip as a standalone dish or as
how to smoke tri tip on pellet grill