• Rick Gerhardt

Pellet Smoked Tri Tip


  • 3-6 lb Tri Tip Roast

  • GMG Beef Rub

  • Your Favourite GMG BBQ Sauce

For this recipe we go by meat temperature instead of time, using the meat probe to tell us when to pull the tri-tip. When we had internal temp around 125 – 130 (55c) we pulled the tri-tip off for as beautiful tri-tip roast as you will see…and it tasted even better than it looked. Each bite had a wonderful deep smoky flavour. Allow to rest for at least 5-10 minutes before carving to retain all the juices.

Recipe Overview

Prep Time: 5 minutesCook Time:  Approx. 2 ½ hours at 225 degrees (107 c)Grill: Green Mountain Pellet Grill

Let’s Get Started

  1. Trim Tri Tip of excess fat and rub liberally with your favourite GMG rub. Then, set it aside and let it come to room temperature before you put it on the grill. Insert your meat probe, sit down and relax.

  2. Pull Tri tip when internal temperature reaches 125-130, allow to rest for approx. 10 minutes under loose foil.

  3. Carve with a sharp knife, cutting the beef diagonally across the grain. Serve immediately and Enjoy.



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