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Pit Boss Tri Tip

Are you looking for the perfect combination of flavors for a delicious, tender tri tip? Look no further than this Pit Boss Tri Tip Recipe! This recipe will result in the most flavorful and juicy tri tip that your taste buds have ever experienced. 

From summer barbecues to family dinners, this recipe will be sure to impress your guests. Step-by-step instructions make it simple enough to follow and ensure perfect results every time.

Pit Boss tri tip

How to smoke tri tip roast in Pit Boss grill

  • To start, you’ll need to select a suitable tri-tip roast, and make sure it’s of good quality. Trim off any excess fat and season it with your favorite rub.
  • Then fire up the Pit Boss grill and preheat it to 225°F.
  • Place the tri-tip roast in the smoker. Close the lid and let it cook for around 2 hours, or until its internal temperature reaches 130°F.
  • Increase the temperature to 450°F, and reverse sear the meat for about 10-15 minutes.

Trimming your tri tip

To get the best results, it’s important to trim your tri tip before smoking it. First, remove any silver skin from the surface of the roast. Use a sharp knife, and slide it along the grain of the meat, getting as close to the fat as possible.

Next, remove any large chunks of fat from the roast. This can be done with a sharp knife or kitchen shears. Make sure to trim the fat away from the muscle fibers to ensure even cooking.

Finally, shape the roast by trimming off any pieces that make it uneven or irregular in shape. This will help ensure even cooking throughout.

How to reverse sear

When the internal temperature reaches 130°F, remove the tri tip from the smoker and increase the temperature to 450°F. Sear each side of the tri tip for 2-3 minutes. Let the tri tip rest for 10-15 minutes before slicing against the grain and serving.

Wood pellet recommendations

To get the best results, you should use woods with a milder flavor profile. Alder, cherry, and apple are all great choices for smoking tri tip. They don’t overpower the natural flavor of the meat, but instead enhance its taste.

Hickory and mesquite are also good options for smoking tri tip, but they have a stronger flavor that might be too much for some people. If you’re looking for an even more subtle smoky flavor, consider using pecan or maple wood chips. Each of these woods will add a unique taste to your tri tip that is sure to impress.

For the ultimate smoky flavor, try combining two or more of these woods together. Experiment with different combinations to find the perfect flavor for your tri tip. 

Pit Boss tri tip recipe

Temperature setting

When it comes to smoking tri tip, the key is to keep the temperature low and steady. Generally, you want to cook the tri tip between 225 – 250°F.

Any higher and the meat will dry out quickly and become tough. By keeping the temperature low, you can slowly infuse the smoke flavor into the meat while slowly cooking it to perfection.

How long to smoke a tri tip

Cooking a tri-tip to its desired doneness is relatively easy if you use the guideline that 30 minutes per pound of meat should do the trick. Depending on the size of your tri-tip, the smoking process can take anywhere from 2 – 3 hours.

To ensure that the tri-tip is safely cooked to perfection and does not dry out, the most effective way of monitoring is to use a digital meat thermometer to measure the internal temperature. Make sure to check the temperature after the estimated amount of time, and then every 20 – 30 minutes afterward until the desired temperature is reached.

What to serve

Here are some great options to pair with your smoked tri tip. Potatoes are a classic choice, and they can be prepared in so many different ways. Roasted, mashed, or even scalloped potatoes will all complement the tri tip nicely.

Fresh vegetables such as carrots, green beans, or asparagus are also great options. You could make a simple side salad of spring greens and top it with crumbled feta cheese for a delicious contrast to the beef.

For something more filling, try serving your tri tip with roasted vegetables such as bell peppers, onions, and mushrooms. Finally, don’t forget about the starches! Consider serving your tri tip with some warm, crusty bread or a chewy pasta dish. 

smoked tri tip Pit Boss

What to do with leftovers

Smoked tri tip is a staple of many backyard barbecues, but what do you do with the leftovers? Don’t worry – there are plenty of delicious recipes that you can make with your leftover smoked tri tip! From tacos to sandwiches, here are some of the best ways to put your smoked tri tip leftovers to good use.

To begin, you can make tacos using the smoked tri tip as the main ingredient. Simply heat up the tri tip, shred it, and add it to your favorite taco shells. You can then top it with your favorite toppings such as lettuce, cheese, tomatoes, and salsa.

Another great option is to make a delicious sandwich. Start by slicing the smoked tri tip thinly, then layer it onto a bun with tomato, lettuce, and any other condiments you like. Lastly, you can also use your leftovers to make a hearty stew. Start by sautéing vegetables such as carrots and onions in a large pot, then add the smoked tri tip and simmer for a few minutes. Finally, pour in some beef broth and additional seasonings for flavor. 

Pit Boss Tri Tip

This mouth-watering Pit Boss Tri Tip recipe will make you the star of the BBQ! Enjoy succulent, juicy tri tip that's smoky, tender and full of flavor.

Course Main Course
Prep Time 15 minutes
Cook Time 3 hours


  • 3-4 lbs Tri Tip Roast
  • 1/4 cup Your favorite beef rub
  • 3 tbsp Oil


  1. Prepare tri tip meat by trimming any excess fat. Make sure the meat is at room temperature before smoking.

  2. Preheat Pit Boss smoker to 225°F and add your favorite wood pellets.

  3. Brush the meat with oil and generously season with your favorite beef rub.

  4. Place the tri tip into the smoker and let it cook for roughly 2 hours or until internal temperature reaches 130°F.

  5. Increase the smoker temperature to 450°F and sear the meat until it has a nice crust. After searing, at this point the internal meat temperature should be around 145°F which is medium rare doneness.

  6. Let the meat rest for 10 minutes before slicing.

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