HOW TO GRILL TRI TIP STEAK ON CHARCOAL GRILL RECIPES
SMOKED TRI TIP ON A PELLET GRILL {TRAEGER, PIT BOSS, Z ...
A 2.5 pound tri tip roast is seasoned with a bold dry rub and smoked to an internal temperature of 135F. The steak should be sliced thinly against the grain.
Provided by Smokin Dave
Categories Main Course
Total Time 120 minutes
Prep Time 30 minutes
Cook Time 90 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Combine the dry rub ingredients and mix well.
- Baste each side of the tri tip with the Worcestershire sauce.
- Apply the dry rub to all sides of the tri tip.
- Set your pellet grill to its "Smoke Setting". Use Hickory or Pecan pellets if possible.
- Smoke the tri tip on "Smoke" for one hour.
- Raise the temperature of the pellet grill to 250F.
- Cook another 30-45 minutes until an internal temperature of 130F is reached.
- Remove the tri tip from the smoker and allow it to rest for 15 minutes.
- Slice the tri tip across the grain while watching for the shifting grain structure.
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
BRISKET STYLE TRI TIP – PIT BOSS GRILLS
This Brisket Style Tri Tip has all the delicious flavors of your favorite smoked brisket but made in half the time. Also known as Santa Maria steak, the tri tip roast cut is heavily marbled and full marbling, making it similar to brisket in terms of tender, beefy flavor. The tri tip is slathered in mustard and a generous dusting of Java Chophouse, then smoked low and slow and crutched until tender. Slice and serve with your favorite BBQ fixin’s.
Provided by Thomas Sawyer
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours
Yield 4
Number Of Ingredients 10
Steps:
- Fire up your Pit Boss and with the lid open, set your temperature to smoke mode.
- Once the fire is lit, preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Rub the mustard all over the tri tip, then season with GSP Rub.
- Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165° F (about 2 1/2 hours).
- Remove the tri tip from the grill and wrap it in Pit Boss Peach Butcher Paper. Return the tri tip to the grill and continue to smoke until the internal temperature reaches 200° F (an additional 2 ½ to 3 hours).
- Remove the tri tip from the grill, and rest for 30 minutes. Slice thin and serve with pickles, jalapeño, onion, and BBQ sauce, if desired.
- ENJOY!
Nutrition Facts : ServingSize 4
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