When it comes to steaks, in this case, a Tri-Tip, there are a range of methods to cook it. You could straight grill/sear it, you could choose to reverse sear it (smoke then sear). However, for this recipe another method was chosen, this Tri-Tip was cooked as if it were a brisket. In other words, it was smoked up until the stall (165 degrees), and then wrapped and finished up to 200 degrees.
Tap/Click above to watch the recipe or scroll below for the steps: Video – ZGrills.com
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Step 1: This recipe starts with a 2 lb Tri-Tip steak. Unlike a brisket, you’re not going to be doing any fat trimming. However, you may want to score any fat on the surface of the Tri-Tip to help it render down.
Step 2: In terms of seasoning, the recipe was kept simple with a Texas Bold Blend rub. Therefore, its Kosher Salt, Coarse Black Pepper, and Granulated Garlic.
Step 3: You’ll want to go pretty liberal with the seasoning on the Tr-Tip. Its going to be cooking for several hours and to develop a good bark, it will need a decent amount of seasoning.
Step 4: You don’t want to cook by eye, or even by time. Cooking to temperature is your friend, and you’ll want to insert a meat probe to monitor the tri-steak all the way through the cook.
Step 5: After a couple of hours the Tri-Tip is around 140 degrees, and the Cherry pellets used developed some good color into the bark. To keep the steak moist, it was sprayed with a 50/50 mixture of Apple Cider Vinegar and water.
Step 6: At an internal temperature of 165 degrees the Tri-Tip was ready to come off the pellet grill and get wrapped for the second stage of the cook.
Step 7: To keep the Tri-Tip steak moist in the wrap some beef tallow was brushed on the butcher paper around the steak before it was wrapped in two layers of paper.
Step 8: After being wrapped, the Tri-Trip went back into the pellet grill to continue cooking up to around 200 degrees to tender. You’ll want to insert the meat probe again to closely monitor the steak.
Step 9: When the pellet grills meat probe states the Tr-Tip is around 200 degrees you’ll want to double-check with a dedicated thermometer and check in a couple of places on the steak. Then, you’ll want to get it off the pellet grill and wrap it in a towel to rest for around 2 hours.
Step 10: After resting for 2 hours, the Tr-Tip will be ready to slice and prepare for serving.
Step 11: As you can see the Tri-Tip has retained a good amount of moisture/fat which also achieved a pretty respectable smoke ring, especially for a pellet grill.
Step 12: To serve the smoked Tri-Tip you could make sandwiches, or in this case, it was served with some pickles and slaw. Nice!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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