100% Hickory Smoked Tri-Tip

posted in: Beef | 0 100% Hickory Smoked Tri-Tip 100% Hickory Smoked Tri-Tip 100% Hickory Smoked Tri-Tip

Had the pleasure of using, for the first time, Premium 100% Hickory wood pellets and let me tell you ... I was not the least bit disappointed with the results I got and neither will you! The Tri-Tip turned out so tender you could cut it with a fork. The first thing I noticed about the pellets is that there is NO Oak or Alder fillers, just 100% Hickory wood pellets. In the past I have used pellets from different manufacturers which for the most part use 75% to 70% Alder fillers and 25% to 30% Hickory hard wood. Living on the West Coast most manufacturers use Alder because it's so plentiful. You'll find that on the East Coast (East of the Mississippi River) Oak is used for the same reason.

The Premium 100% Hickory wood pellets produced copious amounts of exquisite smoke which was evident when I would lift the lid of the pit for photos. I'm a firm believer that the old saying of " If you're lookin' you ain't cookin' " does not really apply to wood pellet smoker-grills because of the advanced PID technology being used on the controllers. The grills recover with nary a glitch when you observe pit temperature graphs.

I highly recommend the use of Premium 100% Hickory wood pellets and/or Premium 100% hardwood Perfect Mix wood pellets. The Perfect Mix is a blend of Hickory, Cherry, Hard Maple, and Apple pellets. I used the Perfect Mix pellets on a couple of Spatchcocked Cornish Hens with delicious results which I will post shortly.

Tri-Tip Smoking at 230ºF 100% Hickory
Hickory smoked Tri-Tip
Hickory smoked Tri-Tip

Started with a Costco USDA Prime Peeled Tri-Tip 2½ pound roast. If you're not familiar with a 'peeled' roast it means that the meat department/butcher has trimmed the fat cap from the roast. You pay a little extra for a peeled roast but since I like to remove the fat cap I prefer, for the most part, to have someone else trim the fat cap. It also makes it so much easier and faster when prepping your meat.

Rubbed all sides of the tri-tip with roasted garlic extra virgin olive oil and seasoned the roast with Pete's Western Rub. Recipe for the rub can be found in my cookbook, The Wood Pellet Smoker & Grill Cookbook. Tightly wrapped the seasoned tri-tip with plastic and refrigerated overnight.

From past experience I gave myself 3 hours from start to serve. Remember to always cook to internal temperatures! For my family's preference of medium rare I take my tri-tip roasts to an internal temperature of 145ºF and rest the roast loosely under a foil tent before carving against the grain on the bias and serving.

Resting Smoked Tri-Tip
Thinly sliced Tri-Tip
Smoked Tri-Tip with a Green Salad
CookinPellets 40H Hickory Smoking Pellets
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MOORAY BBQ Scraper Free Clean Grill Brush
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CookinPellets 40PM Perfect Mix Smoking Pellets
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