Smoked Tri Tip

I never get tired of smoking and eating Tri Tip roasts!! Over the years I've read where many people are unable to find Tri Tips ... That's unfortunate cause even though the roast was once considered to be only good for grinding into hamburger it's now taken it's true place among preferred cuts of beef. There was a time a few years ago when only people here in the Central Valley and Coastal  Coast of Northern California enjoyed the succulent lean Tri Tip. It used to run around $3/lb but now you're lucky to find it for less than $8/lb. The Tri Tip is a fairly tender, boneless and triangle-shaped cut of beef. Be very careful to make sure you slice the Tri Tip against the grain ... especially since there are multiple grains for this cut of meat.

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 235ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood 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.