Pit Boss Smoked Tri-Tip Roast

This tri-tip roast is dry brined with salt overnight then rubbed with garlic and coarse black pepper.

We then go step by step how to smoke it on a Pit Boss pellet grill before we turn up the heat and reverse sear it for an amazing exterior crust!

Served with an optional creamy horseradish sauce.

Prep Time 30

Cook Time 1 30

Dry Brine Time 8

Total Time 10

Servings

Calories 653kcal

Cost 50

Use a good boning or filet knife first remove any excess exterior fat on the tr-tip roast.
1 Tri-Tip Roast
Place the trimmed roast on a wire rack placed on top of the baking sheet.
Apply the kosher salt, or your favorite beef rub with salt in it, to the tri-tip on all sides.
2 tablespoon Kosher Salt
Keep the tri-tip on the wire rack so you have airflow around all sides and then place it in the refrigerator overnight, or at least a minimum of 4-6 hours.

The next day, take the tri-tip out of the refrigerator and keep it on the wire rack so you keep a good amount of air circulating around the meat.
Rub the tri-tip with a thin layer of the cooking oil on all sides.
Cooking Oil
Mix the minced garlic and fresh cracked pepper together and rub generously all over the beef on all sides.
2 tablespoon Fresh minced garlic , 2 tablespoon Fresh Cracked Black Pepper
Leave on the wire rack on the counter for up to 2 hours to rise to room temperature while you start up the Pit Boss.

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.
Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.
Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Once the temperature of the Pit Boss hits 250°F, place the beef in the cooking chamber with the thickest part facing towards the hotter right side. Place a temperature probe into the deepest center part of the roast.
Cook at this temperature until the internal temperature of the beef reaches about 105-110°F. This may take 1.5 to 2 hours.

While the tri-tip is smoking on the Pit Boss, you can also prepare the horseradish cream sauce if you wish.
Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt and pepper as needed.
½ cup Sour cream, 3 tablespoon Prepared Horseradish , 2 tablespoon Mayonnaise, 1 tablespoon Stone ground or dijon mustard, 1 teaspoon Apple Cider Vinegar, 1 tablespoon Chives, ½ teaspoon Kosher Salt, Fresh cracked black pepper
Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked tri-tip later.

Once the internal temperature of the smoked tri-tip reaches 105-110°F, turn the temperature of the Pit Boss as high as it will go, preferably to 500°F.
If your Pit Boss has the option, open up baffle for direct heating. Frequently rotate and flip the smoked tri-tip making sure to sear evenly on all sides.
Watch closely to make sure it does not burn and cook until the internal temperature rises to about 120°F then remove it from the Pit Boss.

Let the smoked tri-tip rest on a cutting board, uncovered for 30 minutes.
Slice the tri-tip in thick 1 inch slices for each guest starting at the thinnest end and working your way to the center. Only slice what you plan to serve immediately so that the pieces do not dry out.
Serve immediately with the horseradish cream sauce on the side.