3 tbsp Olive Oil
2 tbsp Pit Boss Java Chophouse Seasoning
1 - 3 pound fat cap and silver skin removed Tri-Tip Roast
One of the truly underrated beef cuts in BBQ is the Tri Tip. Reasonably priced and full of flavor, this cut from the bottom sirloin is easy to grill or smoke compared to other cuts of meat. This easy Smoked Tri Tip with Java Chop House recipe will show you how to get the most tenderness and flavor using your Pit Boss Pellet Grill or Smoker. This is an easy recipe to follow, which makes it a great meat to smoke if you’re a beginner.
Many prefer the taste of Smoked Tri Tip over a Smoked Brisket , but hardcore smokers still choose Brisket because Tri Tip just seems too easy. We think that both will deliver on flavor, your choice just depends on how much time you want to dedicate to your smoke session. If you’re short on time, you can’t go wrong with a nicely smoked Tri Tip.
Depending on the size of the cut, Tri Tip can reach an internal temperature of 140°F in just 1 ½ to 2 hours at 225°F. For a rarer cook, it’s even less time. To reverse sear, we recommend smoking at 225°F until the internal temp reaches 5 to 10°F below your desired internal temperature for doneness. Then turn your grill up to 500°F, open the Flame Broiler Plate on your pellet grill and sear both sides until you reach your desired internal temperature.
This recipe uses Pit Boss Java Chop House Rub seasoning. The coffee grounds in the rub help develop a crusty and flavorful bark.
Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
Use the Pit Boss Marinade Injector to infuse your favorite marinade into your Tri Tip.