Cooking Summary
- fill pellet hopper, preheat smoker to 225°F (107°C)
- prep tri tip (inject marinade, apply dry rub)
- place tri tip in the center of the smoker, insert the meat probe and close the lid
- 30 min mark, open lid, baste tri tip, close lid
- 60 min mark, open lid, baste tri tip, close lid, increase temp to 450-500°F
- smoke until desired internal temp; I aim for 135°F, remove from smoker
- let rest at least 15 min, longer if possible
Smoking Tips
- If you can't find a tri tip cut, ask your butcher for a similar cut of meat. The recipe works equally well with brisket or top sirloin.
- This recipe uses my homemade marinade and dry rub mentioned above, but you can use your favorite Smokey rub or marinade.
- Let your smoked tri tip sit and rest for at least 15 minutes and up to half an hour. Allowing the meat to rest after cooking will allow the flavor to absorb into the beef and keep it juicy and tender.
- Point the thicker side of the tri tip towards the fire (the pellet box).
- A water pan helps maintain moisture. If you have room add a water pan.
- If you're looking, you ain't cooking. If the lids open, you're losing heat, and you're losing smoke. You can't rush it, and you have to be patient.
Internal Temperature Chart
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (65-68°C)
- Well Done: 160-165°F (71-73°C)