Smoked Tri Tip with Java Chophouse

Cook Time

90 Min

Cooking Method

Smoking

Cuisine

Barbecue

Difficulty

Easy

Prep Time

10 Min

Servings

4



Ingredients


3 tbsp Olive Oil

2 tbsp Pit Boss Java Chophouse Seasoning

1 - 3 pound fat cap and silver skin removed Tri-Tip Roast



Cooking Instructions


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.

Tri Trip vs Brisket

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.

Reverse Seared 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.

  • 120°F = Rare
  • 125°F = Medium Rare
  • 130°F = Medium
  • 140°F = Medium Well
  • 150°F = Well Done

Tri Tip Rub

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.

  1. Start up your Pit Boss Pellet Grill or Smoker. Once it’s fired up, set the temperature to 225°F.
  2. Rub the tri-tip with olive oil and generously season on all sides with Java Chop House.
  3. Place the tri-tip on the smoker rack and smoke until the internal temperature reads 140°F, or about 1 ½ hours.
  4. Remove the tri-tip from the smoker and allow to rest for 10 minutes. Slice the tri-tip against the grain and serve.


Special Tools


  • No special tools needed


Bigger. Hotter. Heavier. Tip


Use the Pit Boss Marinade Injector to infuse your favorite marinade into your Tri Tip.



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