Smoked Tri Tip, who says that camp cooking is boring? We have always loved creating AWESOME and hearty tailgating and camp meals that will be remembered for years. This is another one of those meals.
This was about a 4 pound tri-tip that we smoked at 225* (107 c) for about 2 ½ hours or so. For tonight’s dinner we went by meat temperature instead of time. When we had internal temp around 125 – 130 (55c) we pulled the tri-tip off for as beautiful tri-tip roast as you will see…and it tasted even better than it looked. Each bite had a wonderful deep smoky flavor.
Camp gear has really changed a lot over the years and one of those changes I like the most are tailgater grills. Our Green Mountain Davey Crockett tailgater runs on 12 volts DC, weighs only 65 pounds and you can set it anywhere. Most hunting camps don’t have electricity and that’s not a problem with the Davey Crockett. It will run for days on an “Emergency Jump Starter” that will fit in your glove box. So, you can smoke or grill up a storm in camp from burgers to Big Beef or pulled pork and, of course, delicious chops.
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See: “10 Easy Tri Tip Recipes Anyone Can Do On A Wood Pellet Grill”
Smoked Tri-Tip
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 2 ½ hours at 225 degrees (107 c)
Grill: Green Mountain Davy Crockett Tailgater
Pellets: Green Mountain’s Gourmet Blend BBQ Pellet
Ingredients: Smoked Tri Tip
- Tri-Tip Roast, this was a 4 pounder
- petesfirehousebbq
- Country Bob’s Sauces and Seasonings
Smoked Tri-Tip
A Wood Pellet Grill Recipe
Cooking Directions: Green Mountain Davy Crockett Tailgater
Preheat your little GMG Tailgater to 225* (107c).
Do a nice rub on your roast we used Pete’s Firehouse BBQ rub on it. Then, set it aside and let it come to room temperature before you put it on the grill. Insert your meat probe, sit down and relax. It’s time to eat when the digital readout on the Davy Crockett comes to 125 degrees (50c). 2 ½ hours at 225* (107 c)
This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225* (107c). Your Tri-Tip will pick up all the flavor of the smoke. When the meat reaches an internal temp around 125 – 130 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Smoked Tri-Tip
A Wood Pellet Grill Recipe
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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They are “How To BBQ Picture Books
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“Date Night Heat”, Add a Little Heat To Your Meat”
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Our Thanks To:
Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Smoke Daddy Pellet Pro Patriot
(847) 336-1329
https://smokedaddyinc.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Chef of the Future https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-
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I did mine @ 200 degrees F until about 140 internal temp and I found it was too tender… not enough texture.
It’s all a matter of taste Dan…
To me 140 is way over done…
I like 125…
A 1000 ways to do the same thing.
Something for everybody…
I prefer just a little more rare and thin sandwich slices. But to each his own. Still a classic BBQ.