Smoked Tri-Tip with Garlic and Rosemary on the Pellet Grill

Smoked tri tip roast in cast iron pan with rosemary and garlic

Smoked Tri-Tip with Garlic and Rosemary on the Pellet Grill

Tri-tip can be a juicy, tender, and flavorful cut of beef when done right. We smoked this tri-tip with garlic, rosemary, and a beef seasoning on the pellet grill then seared it in a cast iron pan which was also used to serve this roast in its own juices.

Servings people

Prep Time 5

Cook Time 2

Resting Time 15

Total Time 2 20

Equipment

Pellet grill or smoker
Cast Iron Pan
Instant read thermometer

Ingredients

1 2-3 lbs Tri-Tip roast fat cap and silverskin removed but might have been done by your butcher
2 tbsp Beef seasoning
3 tbsp Butter
1 sprig Rosemary
2 cloves Garlic lightly crushed

Instructions

Preheat Smoker. Preheat your pellet grill or smoker to 225°F. I suggest using strong wood such as oak or hickory.
Season the Meat. Season the tri-tip on all sides with your preferred beef seasoning. Press the seasoning into the meat to help it adhere.
Begin Smoking. Place the tri-tip directly on the grill grates. Close the lid and smoke until the internal temperature reaches within 5-10 degrees of your target final temperature (115°F for rare, 125°F for medium-rare, 135°F for medium).
Prepare Skillet. Preheat a cast-iron skillet so it's hot by placing it in the smoker, your oven, or on your stove. If placed in the smoker, do this about 30 minutes before searing. If using the stovetop, place the skillet over high heat for about 15 minutes before you are ready to sear.
Sear the Tri-Tip. Once you are 5-10°F from your target temp, remove the tri-tip from the smoker, put the pan in, and increase the smoker's temperature to its highest setting. Allow 2-3 tablespoons of butter to melt in the cast iron skillet, and place the sprig of rosemary and lightly crushed garlic cloves into the pan. Now put the tri-tip into the sizzling butter. Sear the tri-tip for 2-3 minutes per side, spooning the butter, rosemary, and garlic over the roast as it sears. (This step can be done on your stove.)
Rest and Carve. Take the tri-tip out of the pan to rest on a cutting board. Allow the meat to sit for 15 minutes before slicing against the grain. The grain changes on tri-tip, so begin at the smallest point end and angle my knife as needed so you continue to cut against the grain.
Serve. Place the sliced tri-tip into the warm cast iron skillet with the garlic and rosemary sprig. Pour any resting juices over the meat. When taking a slice of meat, be sure to rub it around in the pan juices.

Calories: 90kcal

Cost: 30

Course: Main Course

Cuisine: American

Keyword: beef, roast

Nutrition