{"id":14511,"date":"2020-04-30T14:50:42","date_gmt":"2020-04-30T21:50:42","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=14511"},"modified":"2020-04-30T14:50:42","modified_gmt":"2020-04-30T21:50:42","slug":"smoked-tri-tip-roast-2","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-tri-tip-roast-2\/","title":{"rendered":"Smoked Tri Tip Roast"},"content":{"rendered":"
\"Smoked<\/div><\/div><\/a>
Smoked Tri Tip Roast<\/div><\/div><\/div><\/div><\/div>

Smoked Tri Tip Roast<\/h3>

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.<\/p>\n

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<\/a> sealing and freezing.<\/p>\n

Rubbed both sides of a Tri Tip roast with Roasted Garlic Extra Virgin Olive Oil<\/a> and my Pete's Western Rub<\/a> which can be found on page 169 of my cookbook - \"The Wood Pellet Smoker and Grill Cookbook<\/a>\". Wrapped the seasoned Tri Tip roast in plastic wrap and refrigerated overnight.<\/p>\n<\/div><\/div><\/div><\/div>

\"Preheating<\/div><\/div><\/a>
Preheating GMG Davy Crockett<\/a><\/div><\/div><\/div><\/div>
\"Smoked<\/div><\/div><\/a>
Smoked Tri Tip Resting<\/div><\/div><\/div><\/div>
\"Tri<\/div><\/div><\/a>
Tri Tip Sliced against the Grain<\/div><\/div><\/div><\/div><\/div>

Preheated my Green Mountain Grills WiFi Controlled Davy Crockett<\/a> Portable Wood Pellet Grill to 235\u00baF using 100% hard wood CookinPellets.com Premium Perfect Mix<\/a> wood pellets which is comprised of Hickory<\/a>, Cherry<\/a>, Hard Maple<\/a>, and Apple<\/a> pellets. The Davy Crockett<\/a> is perfect for smaller meals, for on the road in our RV and for two people.<\/p>\n

Smoked the Tri Tip Roast for approximately 2 hours at 235\u00baF until the internal temperature<\/a> at the thickest part of the roast reached 145\u00baF. 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, 145\u00baF for us produces a nice medium rare output. For rarer results, pull the roast at 135\u00baF. Served with a side of potato salad and fried asparagus.<\/p>\n<\/div><\/div><\/div><\/div>

\"Smoked<\/div><\/div><\/a>
Smoked Tri Tip Roast with sides<\/div><\/div><\/div><\/div><\/div>

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<\/a> using an instant read digital thermometer.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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 … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[15],"tags":[],"class_list":["post-14511","post","type-post","status-publish","format-standard","hentry","category-beef"],"yoast_head":"\nSmoked Tri Tip Roast - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-tri-tip-roast-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Tri Tip Roast - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"For many decades, Tri Tip Roasts were virtually unknown outside the Central Valley of California. 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