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Smoky Firehouse Tri-Tip Recipe for Juicy, Charred Flavor

Firehouse Tri Tip Pellet Grill RecipeFirehouse Tri Tip

Firehouse Tri Tip is all about honest beef flavor. Tri tip roasts cook quickly on a hot grill and take on a wonderful smoky crust. We’ve served them at the Murrieta Farmer’s Market and love how versatile they are—easy to prepare and adaptable to many flavor profiles.

Firehouse Tri Tip
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes @ 400°F (205°C)
Grill: Louisiana Wood Pellet Grill
Pellets: Pacific Pellet Ranchers Mesquite

Ingredients

  • Tri tip roast
  • Pete’s Firehouse BBQ Sweet & Spicy Rub (or your favorite rub)
  • Country Bob’s All Purpose Sauce (optional for serving)

Directions

Coat the tri tip evenly with your favorite rub—Pete’s Sweet & Spicy works great. Preheat the grill grates to 400°F (about 207°C). Place the tri tip directly on the hot grates and cook for roughly 10 minutes per side. At about the 5-minute mark of each side, give the roast a quarter turn to promote even grill marks and crust formation.

Monitor internal temperature with an instant-read thermometer. For a rare finish, remove the roast at about 120°F (48°C); this took roughly 20 minutes in our cook. Cover and let the meat rest for 10 minutes before slicing. During resting the temperature will rise another ~10°F. U.S.D.A. minimum safe temperature for beef roasts is generally considered 125°F (54°C); for medium aim for 140°F, and 160°F for well-done. We use a Maverick ProTemp instant-read thermometer to check temps.

A note on pellets: a recipe should guide you, not limit you. Feel free to experiment with different pellet blends until you find the smoke profile you prefer. Keep in mind that real smoke flavors develop most at lower smoking temperatures (under 250°F); at higher temps you’re primarily searing and the pellet variety has less impact.

Firehouse Tri Tip pellet grill recipeIn the Smoke on our Grill Grate

In the Smoke on our GrillGrateGrilled Potatoes

Firehouse Tri Tip pellet grill recipeLet’s Eat

About Our Recipes

We develop recipes on our patio using a variety of grills—pellet, gas, wood, and charcoal. We call it our “Wall of Grill.” Our methods emphasize healthy, lower-fat grilling while preserving bold barbecue flavor. Most recipes can be adapted to different equipment; the keys are time and temperature. You can even prepare some dishes in the oven or slow cooker, but you’ll miss the outdoor smoky notes when you do.

Remember that recipes are guidelines, not rules. Adjust seasonings, pellet types, and cooking times to match your taste and equipment. Experiment and make each recipe your own.

Live your passion and do what you love.
Ken & Patti

Recipe Details
Firehouse Tri Tip
Recipe Type: Beef
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Tri tip offers pronounced beef flavor with a quick cook time and excellent adaptability. This simple rub-and-sear method produces a smoky crust and tender interior.
Ingredients
  • Tri tip roast
  • Sweet & Spicy rub
  • All-purpose sauce (optional)
Instructions
  1. Coat the tri tip with your preferred rub. Preheat grill grates to 400°F (207°C). Place the tri tip on the hot grates, cooking about 10 minutes per side with a quarter turn at the halfway point of each side.
  2. Remove the roast when it reaches about 120°F (48°C) for rare (about 20 minutes in our cook). Cover and rest 10 minutes before slicing—the temperature will rise during rest. For medium, target around 140°F; for well done, 160°F. Use an instant-read thermometer to check doneness.

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