If you’re planning on making gravy from the drippings, pour 2 cups of chicken stock into a pan - aluminum or a roasting pan with rack. If using an aluminum pan, place it on the smoker below the chicken (under the grates) to catch the drippings. Place the chicken directly on the grill grates above the pan. If using a roasting pan with rack, place the chicken on the inner rack so it’s floating above the stock. Place roasting pan on grill grates.
Smoking a Tri-Tip like a brisket has become one of our favorite things to smoke. It’s perfect if you’re cooking for a small group and looking to save a few bucks. I still love a good reverse-seared medium rare Tri-Tip, but this method has quickly become a fan favorite.
Main
3 pound Tri-Tip Roast
3 tablespoon Butter
2 none sheets of aluminum foil 2x length of Tri-Tip
2 tablespoon Black Pepper coarse
1 tablespoon Kosher Salt
1 tablespoon Lawry's
STEPS
Prep the smoker
Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
Trim all excess fat from all sides of the tri-tip.
Prep the tri-tip
2 tablespoons pepper
1 tablespoon salt
Combine dry rub seasonings and sprinkle onto tri-tip on all sides. This can be done the night before by wrapping in plastic wrap and storing in the fridge until ready to smoke. Let the tri-tip sit out on the counter for 1 hour to let the meat come to room temperature and the rub to adhere well. This will ensure a more even cook.
Place tri-tip on the smoker and smoke at 250°F until it hits an internal temperature of 165°F in the thickest part of the meat, approximately 2-3 hours depending on the size.
When the tri-tip is at 165°F degrees, remove it from the smoker, lay it in the center of 2 pieces of heavy duty aluminum foil, place butter on top, and then wrap the foil tightly around the tri-tip. Return to the smoker and smoke at 250°F for approximately 2-3 more hours. The tri-tip is done when the internal temperature is between 200°F-205°F and the meat thermometer slides in and out like a knife slicing through roof temperature butter - barely any resistance. I find that this usually occurs around 203°F, but all meat is different.
Remove tri-tip from smoker and keep wrapped while it rests for 1 hour.
Unwrap the foil and pour the juices into a gravy separator or bowl until you can see the fat separated from the jus. If not using a fat separator, carefully spoon off the fat from the top of the jus. Slice tri-tip against the grain (see notes) in pencil thickness sized slices. Serve with the jus and enjoy!
Slice against the grain
The grain runs in 2 different directions in Tri-Tip. Be sure to cut against the grain in both directions.
Link - fatty butts BBQ for grilling
