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Smoked Tri Tip

For this Pellet smoked Tri-Tip recipe we go by meat temperature instead of time. Using the built in meat probe to tell us when to pull the tri-tip at the right internal temperature for the best product. When we had internal temp around 125° – 130° (55°c) we pulled the tri-tip off for the most beautiful tri-tip roast you have seen. Believe it or not, it going to taste even better than it looked if you can believe it. Each bite had a wonderful deep smoky flavor. Allow to rest for atleast 5-10 minutes before carving to retain all the juices.

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