Tri Tip Roast Smoked to Perfection

posted in: Beef | 4
Tri Tip Roast Smoked to Perfection
Tri Tip Roast Smoked to Perfection

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.

Seasoned Tri Tip Roast
Seasoned Tri Tip Roast
Roast Smoking at 235ºF
Roast Smoking at 235ºF
Smoked to an IT of 140ºF
Smoked to an IT of 140ºF

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.

 

4 Responses

  1. Pete
    | Reply

    That pic looks great, Pete. I love tri-tip, and use it for burgers at least half the time these days because Cheri likes it the best of all the grinds we do.

    Congratz on the weight loss!

    • smokerpete
      | Reply

      Thanks Pete. Originally, until 1954, Tri-Tips were ground up and used exclusively for hamburger. Cheri has good taste! Say Hi to her for us. Hope to see you guys down the road.

  2. Tom
    | Reply

    Pete,
    The tri tip looks awesome! I think I will try your recipe next weekend. Thanks for sending the pics and congrats on the weight loss.
    Tom

    • smokerpete
      | Reply

      You’ll love the simplicity of this recipe Tom. Set the temp on your wood pellet grill, pre-heat, and smoke. Pull at desired internal temp. My preference is 145ºF. Enjoy …

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