There’s something special about firing up the Kamado Joe Pellet Joe on a warm, sunny afternoon, and this beef tri‑tip is the perfect reason to do it. Seasoned simply with traditional BBQ flavors, the tri‑tip lets the beef speak for itself while the steady pellet smoke adds a deep, savory backbone that only a smoker can deliver.
Remember, keep the seasoning simple. Tri‑tip shines on its own.
01
Prep the Tri‑Tip, Pat the tri‑tip dry with paper towels, Lightly coat all sides with olive oil (optional), season generously with ingredients listed (seasonings). Let it sit at room temp for 30–45 minutes
02
Set Up the Pellet Joe, fill hopper with oak, hickory, or BBQ blend pellets, preheat smoker to 225°F, lid closed, let smoke stabilize (clean, thin blue smoke)
03
Smoke the Tri‑Tip, Place tri‑tip directly on the grate, smoke at 225°F until internal temp reaches: 120–125°F (for medium finish), expect 60–90 minutes, depending on size.
04
Remove & Rest Briefly, Pull tri‑tip off smoker, tent loosely with foil, rest 10 minutes while increasing heat.
05
Crank the Heat for the Sear, Increase Pellet Joe temp to 400°F+, Once hot, return tri‑tip to the grill, Sear 1–2 minutes per side until: Internal temp hits 130–135°F (medium) and also a strong crust forms.
06
Final Rest, remove from grill, rest 10–15 minutes (important for juice retention)
07
To serve: identify the grain direction (it changes on tri‑tip), slice across the grain into thin slices and then serve immediately.
