Smoked Peeled Tri Tip Roast

One can never get too much of a good thing and Smoked Tri Tip Roast is one of those items. We love it so much that we buy our Tri Tips peeled in bulk. Peeled tri tips have the fat cap already removed. My Costco sells USDA Choice grade and Prime grade Tri Tips. We, on the West Coast, are very familiar with this cut of beef which comes from the bottom butt sirloin subprimal. It is a small triangular muscle, usually 1½ to 2½ lbs per side of beef. Incorrectly slicing meat can make a perfectly smoked roast tough and chewy. Within the tri-tip cut, two different grains intersect: approximately half of the roast contains fibers running vertically and the other half contains long muscle fibers coming in at an angle.

Rubbed both sides of the Tri Tip roast with Roasted Garlic Extra Virgin Olive Oil and my Pete’s Western Rub which can be found on page 169 of my cookbook – “The Wood Pellet Smoker and Grill Cookbook“. Wrapped the seasoned Tri Tip roast in plastic wrap and refrigerated overnight.

Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill to 180ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets which is comprised of 100% Hickory, Cherry, Hard Maple, and Apple pellets. The Davy Crockett is perfect for smaller meals, for on the road in our RV and/or for two people.

Smoked the Tri Tip Roast for an hour at 180°F before bumping the pit temperature to 235°F. Finished smoking/cooking for approximately 1 hour at 235ºF until the internal temperature at the thickest part of the roast reached 145ºF. Rested the roast loosely under a foil tent for 10 minutes before thinly slicing against the grain(s). As you can see from the photos, 145ºF produces a nice medium rare output. For rarer results, pull the roast at 135ºF.

Served with a side of scalloped potatoes and an Oriental salad. Simple but scrumptious meal made even easier by getting the sides from Costco. Easy peasy … Enjoy!!