Smoked PRIME Tri-Tip Roast (3 of 12)

Smoked PRIME Tri-Tip Roast (3 of 12) - This is the 3rd in a series of 12 posts using peeled USDA Prime Tri-Tip roasts I purchased at Costco. My plan was to smoke/cook a Tri-Tip every week for 3 months but alas, the best laid plans of mice and men often go awry. It's beginning to be apparent that my biggest challenge is keeping from duplicating previous cooks. Not that there's anything wrong with that cause no matter how I smoke/cook these prime tri-tips they are simply some of the best cuts of beef I've tasted and cooked.

What to do - what to do? If you're going to smoke/cook a tri-tip roast on a MAK 2 Star General wood pellet smoker-grill and/or your grill of choice you need to smoke it first and then raise the temperature till you achieve your desired internal temperature. I often smoke roasts at 180ºF to 250ºF for one hour before bumping the pit temperature from 325ºF to 375ºF until the tri-tip roast reaches an internal temperature of 145ºF.

As always, I recommend rubbing your roast with a good roasted garlic extra virgin olive oil before applying a liberal amount of Pete's Western Rub on all sides. Wrap the tri-tip in plastic wrap and fridge overnight.

I chose to smoke the Tri-Tip for an hour at 180ºF using hickory bbq wood pellets. Then bumped the pit temperature to 350ºF. Pulled the Tri-Tip roast when the internal temperature reached 145ºF. Rested the roast loosely under a foil tent for 15 minutes before carving on bias against the multiple grains.