Smoked Tri Tip Roast
For many decades, Tri Tip Roasts were virtually unknown outside the Central Valley of California. Even today, many of you can't find Tri Tip Roasts and/or your butcher or local grocery store meat cutter doesn't really know what a Tri Tip Roast is. Since I live South of Sacramento I've known about Tri Tips for decades. In the old days you could get a Tri Tip Roast for less than $3 a pound but these days you're lucky to find one for less than $7 or $8 a pound - A Prime Tri Tip Roast at Costco runs closer to $10 a pound. Why? Because the secret is out and people have learned just how great this cut of beef really is and the demand for Tri Tips have soared.
I prefer buying cryovac peeled Tri Tip Roasts in bulk from Costco or Cash & Carry. This allows me to save $2 to $3 a pound per roast. Peeled Tri Tips have the fat cap already removed. Piece count varies by cryovac bag. I like to trim each Tri Tip Roast of any excess fat and silver skin before vacuum sealing and freezing.
Rubbed both sides of a 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 235ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets which is comprised of Hickory, Cherry, Hard Maple, and Apple pellets. The Davy Crockett is perfect for smaller meals, for on the road in our RV and for two people.
Smoked the Tri Tip Roast for approximately 2 hours at 235ºF until the internal temperature at the thickest part of the roast reached 145ºF. Rested the roast loosely under a foil tent for 15 minutes before thinly slicing against the grain(s). As you can see from the photos, 145ºF for us produces a nice medium rare output. For rarer results, pull the roast at 135ºF. Served with a side of potato salad and fried asparagus.
Times are for planning purposes only - always cook to internal temperatures unless you're one of those gifted cooks that can tell when a piece is ready to your specs by pocking it with your finger. Personally, I prefer to test the internal temperature using an instant read digital thermometer.