“Experience the perfect blend of smoky flavors and tender, juicy meat with our smoked tri-tip pellet grill. Elevate your grilling game to new heights as this innovative grill combines the convenience of pellets with the rich taste of smoked tri-tip. Whether you’re a seasoned pitmaster or a novice griller, our pellet grill delivers mouthwatering results every time. Get ready to savor the irresistible aroma and unbeatable taste that only a smoked tri-tip can offer.”

PELLET GRILL SMOKED TRI TIP

Smoked Tri Tip on the pellet grill is a quick and easy dinner option that provides a cheaper alternative to smoked brisket. This recipe is perfect for those who love a juicy French Dip slider or sandwich. The smoked tri-tip is made with fresh vegetables and pantry staple ingredients, resulting in a tender and juicy roast that will leave you wanting more. To enhance the flavors, serve the tri-tip with a delicious au jus made with fresh herbs like rosemary and thyme, as well as onions and carrots.

If you’re looking to take your tri-tip to the next level, consider making it into a sandwich. Thinly slice the meat and place it on a bun with melted cheese, then dip it into the flavorful au jus for an unforgettable smoked beef experience. This recipe also pairs well with my spicy horseradish aioli, which adds an extra kick of flavor to the French dip sliders.

This recipe calls for 2.5 lbs of beef tri-tip sirloin, which can be substituted with brisket if you prefer. The vegetables used include carrots, yellow onion, and celery. Feel free to add additional seasonings such as black pepper, kosher salt, brown sugar, garlic powder, or onion powder according to your taste preferences.

TRI-TIP STEAK

The smoked tri-tip steak is a flavorful and tender cut of meat that is perfect for grilling, smoking, or searing. It is often referred to as boomerang steak, triangle steak, or Santa Maria steak. When cooked properly, the tri-tip becomes extremely tender and juicy.

To prepare the tri-tip steak, season it on all sides with your favorite dry rub. A simple salt and pepper-based Texas style brisket rub works well. Smoke the tri-tip until it reaches an internal temperature of 100 degrees F.

In a foil pan, place quartered onions, carrots, and celery along with Italian seasoning and beef broth. Once the tri-tip reaches 100 degrees F, place it in the foil pan on top of the vegetables and continue smoking until it reaches an internal temperature of 130 degrees F.

After smoking, let the tri-tip rest for about 15 minutes while you raise the temperature of the grill to 400 degrees F. Sear the tri-tip on all sides for about 2 minutes per side to create a nice crust.

To serve as a sandwich, slice the tri-tip thin and place it on a bun with melted provolone cheese. Strain off the au jus from cooking and serve it on the side for dipping the sliders.

SMOKED TRI TIP INGREDIENTS

– 2.5 lbs of beef tri-tip sirloin
– 2 carrots
– 1 yellow onion
– 3 ribs of celery
– 1 sprig of fresh thyme
– 1 sprig of rosemary

Optional additional seasonings:
– Black pepper
– Kosher salt
– Brown sugar
– Garlic powder
– Onion powder

THE MEAT

The star of this recipe is the beef tri-tip sirloin. We will be smoking 2.5 lbs of this flavorful meat on the pellet grill. Tri-tip is a cheaper alternative to smoked brisket but still provides a juicy and tender result.

To enhance the flavor of the tri-tip, season it on all sides with your favorite dry rub. A simple salt and pepper-based Texas-style brisket rub works well for this recipe. Smoke the tri-tip until it reaches an internal temperature of 100 degrees F.

To create a flavorful au jus, prepare an aluminum foil pan with quartered onions, carrots, and celery along with Italian seasoning and beef broth. Once the tri-tip reaches 100 degrees F, place it on top of the vegetables in the foil pan and continue smoking until it reaches an internal temperature of 130 degrees F.

After smoking, let the tri-tip rest for about 15 minutes while you raise the temperature of the grill to 400 degrees F. Then sear the tri-tip on all sides for about 2 minutes per side to create a nice crust that locks in juiciness.

If you want to take your smoked tri-tip to another level, slice it thin and serve it as a sandwich. Top it with melted cheese and dip it into the au jus for a delicious French Dip Slider experience.

BEEF AU JUS

This smoked tri-tip recipe is not complete without the perfect au jus. Made with fresh herbs like rosemary and thyme, along with onions and carrots, this homemade au jus takes the flavor of the tri-tip to the next level. The combination of the tender and juicy smoked tri-tip with the rich and savory au jus creates an incredible taste experience that you won’t be able to resist.

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To make the beef au jus, start by placing a quartered onion, carrots, and celery stalks in an aluminum foil pan. Add in some Italian seasoning and a quart of beef broth. Place the tri-tip on top of the vegetables in the pan and continue smoking until it reaches an internal temperature of 130 degrees Fahrenheit.

Once the tri-tip is done smoking, remove it from the pan and let it rest for about 15 minutes. Meanwhile, raise the temperature of your grill to 400 degrees Fahrenheit. Sear the tri-tip on all sides for about 2 minutes per side to create a flavorful crust.

To serve as a sandwich, slice the tri-tip thin and place it on a bun with melted provolone cheese. Strain off the au jus from the pan and serve it on the side for dipping your French dip sliders into. The combination of flavors from the smoked tri-tip, melted cheese, and savory au jus is absolutely heavenly.

For an added kick of flavor, consider making a spicy horseradish aioli to accompany your French dip sliders. This creamy sauce pairs perfectly with the smoky beef and adds a delicious tangy element.

So whether you’re looking for a quick and easy dinner or want to impress your guests with a mouthwatering meal, give this smoked tri-tip recipe with homemade beef au jus a try. You won’t be disappointed!

SMOKED TRI TIP RECIPE

If you love grilling, smoking, and searing, then this smoked tri tip recipe is perfect for you. Start by seasoning the tri tip on all sides with your favorite dry rub, such as a salt and pepper-based Texas-style brisket rub. Smoke the tri tip until it reaches an internal temperature of 100 degrees F.

In an aluminum foil pan, place a quartered onion, carrots, and celery along with Italian seasoning and beef broth. Once the tri tip reaches 100 degrees F, place it in the foil pan on top of the vegetables and continue smoking until it reaches an internal temperature of 130 degrees F.

After removing the tri tip from the grill, let it rest for about 15 minutes while you raise the temperature of the grill to 400 degrees F. Sear the tri tip on all sides for about 2 minutes per side. Finally, slice the tri tip thin and place it on a bun with provolone cheese. Serve with strained au jus on the side for dipping.

REVERSE SEAR TRI-TIP METHOD

REVERSE SEAR TRI-TIP METHOD

The reverse sear method is a great way to cook tri-tip, as it allows for a tender and juicy result. To begin, season the tri-tip on all sides with your favorite dry rub. A salt and pepper-based texas style brisket rub works well for this recipe. Smoke the tri-tip until it reaches an internal temperature of 100 degrees F.

In an aluminum foil pan, place quartered onion, carrots, and celery along with Italian seasoning and beef broth. Once the tri-tip reaches 100 degrees F, place it in the foil pan on top of the vegetables and continue smoking until it reaches an internal temperature of 130 degrees F.

After removing the tri-tip from the grill, let it rest for about 15 minutes while you raise the temperature of the grill to 400 degrees F. Sear the tri-tip on all sides for approximately 2 minutes per side to create a nice crust.

To serve as a sandwich, slice the tri-tip thin and place it on a bun with provolone cheese. Strain off the au jus and serve it on the side for dipping the sliders.

COOKING TIPS AND VARIATIONS

 

1. Slice the tri tip against the grains to ensure tenderness. Cutting thin slices starting at each point of the boomerang-shaped meat will result in a more enjoyable texture.

2. Get creative with add-ons for your smoked tri-tip sandwich. Sautéed mushrooms, cooked peppers, hot peppers, banana peppers, bacon, or onions can all be delicious additions to elevate your dish.

3. Consider adding a flavorful sauce like spicy horseradish aioli to complement the smoky beef flavors.

4. For optimal smoke flavor, use a good rub and red oak pellets when smoking your tri-tip.

5. Leftover smoked tri-tip can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.

6. To reheat leftover beef, simmer it in a saucepan with the leftover au jus for a few minutes until heated through.

7. If you prefer a well-done tri-tip, you can smoke it until it reaches an internal temperature of 205 degrees Fahrenheit and slice it similar to beef brisket.

Note: The above tips and variations are based on the information provided in the topic and may not reflect personal preferences or dietary restrictions.

FREQUENTLY ASKED QUESTIONS

FREQUENTLY ASKED QUESTIONS

1. Can I use a different cut of meat instead of tri-tip for this recipe?

Yes, you can use a beef sirloin cap or brisket as a substitute for tri-tip if you prefer.

2. How should I slice the tri-tip?

It is essential to slice the tri-tip against the grain to ensure tenderness. Cut the tri-tip in half at the boomerang point, then make thin slices starting at each point, cutting against the grain of the meat.

3. What are some suggested additions to the sandwich?

You can get creative and add sautéed mushrooms, cooked peppers, hot peppers, banana peppers, bacon, or onions to your sandwich for extra flavor and texture.

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4. Is there a recommended wood type for smoking?

To achieve a good smoke flavor, it is recommended to use red oak pellets along with your favorite dry rub.

5. How long can I store leftover smoked tri-tip?

The smoked tri-tip will last in an airtight container in the fridge for about 3-4 days. If you need to freeze leftovers, they can be stored in an airtight container or freezer bag for up to 3 months.

6. How do I reheat leftover smoked tri-tip?

To reheat leftover smoked tri-tip, simmer it in a saucepan with the leftover au jus. Be careful not to overdo it as the meat has already been cooked; you are just heating it up.

Note: The above FAQ answers are based on assumptions and may not reflect actual information from the topic provided.

WHAT TO SERVE WITH SMOKED TRI TIP

 

When serving smoked tri tip, there are several delicious options to consider as side dishes. One classic choice is steak fries. Crispy on the outside and tender on the inside, steak fries make the perfect accompaniment to the smoky flavors of the tri tip.

If you have a cast iron skillet, another great option is to make cast iron baked beans. The rich and savory flavors of the beans complement the beefy taste of the tri tip perfectly.

If you’re looking for a lighter side dish, coleslaw is a refreshing choice. The crispness of the cabbage pairs well with the tender meat and adds a nice crunch to each bite.

For something a little different, try making smoked mac & cheese. The smoky flavor from the grill adds a delicious twist to this classic comfort food dish.

No matter which side dishes you choose, they will be sure to enhance your meal and create a memorable dining experience alongside your mouthwatering smoked tri tip roast.

Pellet Grill Smoked Tri Tip Recipe

 

Smoked tri-tip on the pellet grill is a quick and easy dinner option that is also a cheaper alternative to smoked brisket. This recipe is perfect for those who love juicy French Dip sliders or sandwiches. The meat is made with fresh vegetables and pantry staple ingredients, resulting in a tender and flavorful tri-tip roast.

To make this smoked tri-tip, you will need 2.5 lbs of beef tri-tip sirloin. Season the tri-tip on all sides with your favorite dry rub, such as a salt and pepper-based Texas-style brisket rub. Smoke the meat until it reaches an internal temperature of 100 degrees F.

While the tri-tip smokes, prepare the au jus by placing quartered onions, carrots, and celery in an aluminum foil pan along with Italian seasoning and beef broth. Once the tri-tip reaches 100 degrees F, place it in the foil pan on top of the vegetables and continue smoking until it reaches an internal temperature of 130 degrees F.

After smoking, let the tri-tip rest for about 15 minutes while you raise the temperature of the grill to 400 degrees F. Sear the tri-tip on all sides for approximately 2 minutes per side. If desired, slice the tri-tip thin and serve it on a bun with melted cheese as a sandwich option. Strain off the au jus and serve it on the side for dipping.

This recipe allows for variations to suit personal preferences. You can add additional seasonings like black pepper, kosher salt, brown sugar, garlic powder, or onion powder to enhance flavor. You can also experiment with different cuts of meat like beef sirloin cap or add-ons like sautéed mushrooms, cooked peppers, hot peppers, bacon, or onions.

The smoked tri-tip can be stored in the fridge for 3-4 days in an airtight container. Leftovers can also be frozen for up to 3 months. To reheat, simmer the beef in a saucepan with the leftover au jus.

Ingredients

– 2.5 lbs of beef tri-tip sirloin

– 2 carrots

– 1 yellow onion

– 3 ribs of celery

– 1 sprig of fresh thyme

– 1 sprig of rosemary

– Additional seasonings (optional): black pepper, kosher salt, brown sugar, garlic powder, and/or onion powder

Beef Au Jus

This smoked tri-tip recipe is taken to the next level with a flavorful beef au jus. Made with fresh herbs like rosemary and thyme, onions, carrots, and a quart of beef broth, this au jus adds incredible depth of flavor to the already tender and juicy tri-tip roast. The combination of the smoky beef and the rich au jus creates a mouthwatering experience that will have you coming back for bite after bite.

If you want to take your smoked tri-tip sandwich to another level, consider adding some delicious toppings. Thinly slice the tri-tip and place it on a bun with melted provolone cheese. To enhance the flavors even further, dip the sliders into the beef au jus for an extra burst of savory goodness. For those who enjoy a little kick, whip up a batch of spicy horseradish aioli to serve alongside the French dip sliders. These additions will elevate your dish and make it truly unforgettable.

When cooking tri-tip, it’s important to slice it against the grains to ensure maximum tenderness. Start by cutting the tri-tip in half at its boomerang point, then make thin slices against the grain of the meat. This will result in incredibly tender slices of beef that are perfect for sandwiches.

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Additionally, feel free to get creative with your add-ons. Sautéed mushrooms, cooked peppers, hot peppers, bacon, or onions can all be great additions to your smoked tri-tip sandwich.

Finally, if you’re looking for that perfect smoky flavor, use a good rub and red oak pellets when smoking your tri-tip.

Enjoy your mouthwatering Smoked French Dip Sliders made with this incredible smoked tri-tip recipe!

Instructions

To make smoked tri-tip on the pellet grill, follow these simple steps:

1. Preheat the pellet grill to 200 degrees F.

2. Season the tri-tip on all sides with your favorite dry rub. A salt and pepper-based Texas-style brisket rub works well.

3. Smoke the tri-tip until it reaches an internal temperature of 100 degrees F. This is a quick sear to add flavor and develop a crust on the meat.

4. In an aluminum foil pan, place quartered onions, carrots, and celery along with Italian seasoning and beef broth.

5. Once the tri-tip reaches 100 degrees F, place it in the foil pan on top of the vegetables and continue smoking until it reaches an internal temperature of 130 degrees F.

6. Remove the tri-tip from the grill and let it rest for about 15 minutes while you raise the temperature of the grill to 400 degrees F.

7. Sear the tri-tip on all sides for about 2 minutes per side to create a nice crust.

8. Optional: Slice the tri-tip thin and place it on a bun with provolone cheese to make smoked French dip sliders. Strain off the au jus from cooking and serve it on the side for dipping.

9. Enjoy your tender and juicy smoked tri-tip roast!

Note: The final temperature of the meat can range from rare (125 degrees F) to well-done (160 degrees F). The reverse sear method is recommended for this recipe as it allows for more smoke flavor incorporation at a lower temperature before searing to finish.

Pro tip: Make sure to slice the tri tip against the grain for maximum tenderness. You can also add sautéed mushrooms, cooked peppers, bacon, or onions as toppings for your sandwich. Consider serving with spicy horseradish aioli for extra flavor.

Video

In this video, you will learn how to make a delicious smoked tri-tip roast on a pellet grill. The recipe includes step-by-step instructions and helpful tips for achieving the perfect flavor and tenderness. You’ll also see how to make a flavorful au jus to serve with the tri-tip, as well as ideas for turning it into a mouthwatering sandwich. Whether you’re a seasoned griller or just starting out, this video will guide you through the process of making a juicy and flavorful smoked tri-tip that will impress your friends and family.

Notes

1. Tri tip steak can be substituted with brisket for a fancier or more expensive option.

2. The au jus is made with fresh herbs like rosemary and thyme, onions, and carrots, adding incredible flavor to the smoked tri-tip roast.

3. For an elevated dish, turn the smoked tri-tip into a sandwich by topping thinly sliced meat with melted cheese and dipping it into the au jus for a French Dip Slider.

4. Consider making a spicy horseradish aioli to serve with the French dip sliders for added flavor.

5. When cooking tri tip, it is best to slice it against the grain for maximum tenderness.

6. Add sautéed mushrooms, cooked peppers, hot peppers, bacon, or onions as toppings for added flavor and texture.

7. Store leftover smoked tri tip in an airtight container in the fridge for up to 3-4 days or freeze it for up to 3 months.

8. To reheat leftover beef, simmer it in a saucepan with the leftover au jus until heated through.

9. Helpful kitchen tools for this recipe include a smoker, plastic wrap, instant-read thermometer or digital thermometer, butcher paper, and an airtight container.

10. Tri tip steak is also known as boomerang steak, triangle steak, or Santa Maria Steak.

11. Serve smoked tri tip French dip sliders with classic sides like steak fries or cast iron baked beans for a complete meal.

12. If you prefer shorter cook times, consider preparing cold sides like coleslaw or cauliflower “potato” salad to accompany your smoked tri tip sliders.</p

Nutrition

This smoked tri-tip recipe is not only delicious but also a nutritious meal option. The beef tri-tip sirloin provides a good source of protein, essential for muscle growth and repair. It is also rich in iron, which is important for oxygen transport in the body.

The vegetables used in this recipe, including carrots, onions, and celery, add fiber and essential vitamins and minerals to the dish. Carrots are packed with beta carotene, an antioxidant that supports eye health. Onions provide flavor as well as compounds that have been linked to various health benefits. Celery is low in calories and high in antioxidants.

While the au jus may contain some sodium from the beef broth, it adds flavor to the dish without adding significant calories or fat.

Overall, this smoked tri-tip recipe can be enjoyed as part of a balanced diet and provides a flavorful and nutritious meal option.

In conclusion, using a pellet grill to smoke tri-tip offers a convenient and efficient way to achieve deliciously tender and flavorful results. With its consistent temperature control and natural wood pellet flavoring, this method ensures a hassle-free cooking experience for all barbecue enthusiasts. So, elevate your grilling game with a smoked tri-tip on a pellet grill and enjoy mouthwatering meals every time.

Learn More About Grilling

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