Okay, so I’ve been getting into this whole pellet grill thing, and let me tell you, it’s a game changer. Today, I wanna share my experience with cooking a tri-tip on my pellet grill. It’s a cut of meat that I used to mess up all the time, but now? I’ve got it down to a science.
First off, I grabbed a nice-looking tri-tip from the store. This one was about 3 pounds, I think. I gave it a good rinse under the tap and patted it dry with some paper towels. Then came the fun part – seasoning. I’m a simple guy, so I just went with some salt, pepper, garlic powder, and a little bit of onion powder. Nothing too crazy.
While the meat was hanging out and getting friendly with the seasoning, I fired up my pellet grill. I set it to 225 degrees Fahrenheit. My goal here is low and slow, right? I want that smoky flavor to really get in there.
Once the grill was preheated, I popped the tri-tip on. Now, here’s where things get a bit tricky. There’s no magic number for how long to cook it. It depends on the size of the meat and how you like it done. But here’s what I’ve found works for me.
- For a 3-pound tri-tip, I usually let it smoke for about an hour and a half.
- I use a meat thermometer to keep an eye on the internal temperature.
- When it hits around 130 degrees Fahrenheit, I know it’s getting close to medium-rare.
Once it reached that sweet spot, I took it off the grill and wrapped it up tight in foil. I let it rest for about 15 minutes. This is important, people! Don’t skip the resting. It lets the juices redistribute, so you end up with a tender, juicy piece of meat.
After the rest, it’s time to slice it up. I like to cut against the grain, which basically means cutting perpendicular to the muscle fibers. This helps make the meat even more tender.
The Result
Man, oh man, was it good. The tri-tip had that perfect smoky flavor, and it was cooked just right. Still pink in the middle, juicy, and tender. It’s a totally different experience from when I used to grill them over direct heat. I ended up burning them more often than not.
So, there you have it. My not-so-secret method for cooking a tri-tip on a pellet grill. It might take a little practice, but trust me, it’s worth it. And remember, the most important ingredient is patience. Don’t rush it, let the smoke do its thing, and you’ll be rewarded with some seriously delicious tri-tip.
