Tri Tip Roast Smoked to Perfection
Tri Tip Roast Smoked to Perfection - It's been too long since I last posted anything and for that I need to apologize but I'm in the process of working on weight control. Too many years of eating too much of my cooking. There is absolutely nothing wrong with all the fantastic cooks/smokes I've perfected and enjoyed over the years except that like many of us I tend to over do it at times. It comes down to portion control - something I struggle with. I have therefore chosen to get back to keeping a journal to track what I eat and in what amounts ... Over the last 3 weeks I have now lost about 14 pounds.
Right now I am limiting myself to 2 - 3 ounces of protein. At that size portion it takes a few meals to consume a 2½ pound smoked Tri Tip Roast. This scrumptious roast for example will provide SWMBO and I 3 meals and enough sliced roast to graze on and make a few sandwiches. That's the beauty of an empty nest!
When buying my Tri Tips I prefer to purchase peeled roasts. That means the fat cap has been trimmed. The price is a tad higher but buying Choice grade roasts in bulk at Costco lowers that cost. Vacuum sealed 3 of the roasts and prepped the 4 th. Rubbed the Tri Tip with extra virgin olive oil on all sides and Pete's Western Rub. Wrapped in plastic and refrigerated overnight.
Preheated the MAK 2 Star wood pellet smoker-grill to 235ºF using cookinpellets.com Premium Perfect Mix pellets. Smoked the seasoned Tri-Tip at 235ºF for approximately 2 hours until the internal temperature reached 143ºF. Rested the Tri Tip loosely under a foil tent for 15 minutes before slicing against the grain. Remember that Tri Tips have grains in two different directions.