Marinated Tri Tip on the Pit Boss Navigator
This marinated tri tip is an easy and flavorful dinner cooked on the Pit Boss Navigator pellet grill using a simple citrus and BBQ-based marinade. Finished with a reverse sear, this tri tip turns out juicy, tender, and perfect for family dinners, meal prep, and versatile leftovers like tacos, sandwiches, and salads.
Equipment
- Pit Boss Navigator Pellet Grill
- Pit Boss Navigator Internal Sear Station
- Cutting board
- Sharp knife
- Mixing Bowl or Zip-Top Bag
- Measuring cups and spoons
- Tongs
- Instant read thermometer
- Aluminum Foil (optional for resting)
Ingredients
- 1 tri tip roast about 2–3 pounds
- ½ cup orange juice
- ¼ cup Bachan’s Japanese BBQ Sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cooking oil
- 1 –2 tablespoons Garlic Junkie seasoning
- Pit Boss Classic Steakhouse Rub for seasoning before cooking
Instructions
- Preheat your Pit Boss Navigator pellet grill to 225°F.
- In a bowl or zip-top bag, combine the orange juice, Bachan’s Japanese BBQ Sauce, rice vinegar, oil, and Garlic Junkie seasoning. Mix well to combine.
- Add the tri tip roast to the marinade and turn to coat evenly. Allow the tri tip to marinate for about 45 minutes, turning occasionally if possible.
- Remove the tri tip from the marinade and lightly pat dry if needed. Season all sides generously with Pit Boss Classic Steakhouse Rub.
- Place the marinated tri tip on the grill grates and cook at 225°F until the internal temperature reaches 115–120°F. This usually takes 45–60 minutes, depending on the size of the roast.
- Once the tri tip reaches 115–120°F internal temperature, move it to the internal sear station on the Pit Boss Navigator.
- Sear the tri tip over high heat until the internal temperature reaches 125°F for medium-rare doneness.
- Remove the tri tip from the grill and allow it to rest for 10 minutes before slicing.
- Slice the tri tip against the grain, adjusting slicing direction as the grain changes across the roast. Serve immediately with your favorite sides.
Notes
Tri tip has grain patterns that run in multiple directions, so be sure to rotate the roast as you slice to ensure every piece is cut against the grain. This makes the meat significantly more tender.
Allowing the tri tip to rest before slicing helps retain juices and keeps the meat moist and flavorful. Tips and Tricks
Marinate the tri tip for at least 45 minutes, but up to 2–4 hours if you have extra time for deeper flavor.
If you don’t have orange juice, lemon or lime juice works well as a substitute.
Use a reliable instant-read thermometer to monitor internal temperatures and prevent overcooking.
Leftover marinated tri tip is perfect for sandwiches, tacos, salads, quesadillas, or rice bowls later in the week.
Cooking low first and finishing with a hot sear creates the best balance of tenderness and crust. Suggested Serving Ideas (Optional Section if you use it)
Serve sliced marinated tri tip with Alfredo noodles and roasted vegetables for a balanced and satisfying family dinner.
Use leftovers in tacos, sandwiches, or salads for easy meals later in the week.
Allowing the tri tip to rest before slicing helps retain juices and keeps the meat moist and flavorful. Tips and Tricks
Marinate the tri tip for at least 45 minutes, but up to 2–4 hours if you have extra time for deeper flavor.
If you don’t have orange juice, lemon or lime juice works well as a substitute.
Use a reliable instant-read thermometer to monitor internal temperatures and prevent overcooking.
Leftover marinated tri tip is perfect for sandwiches, tacos, salads, quesadillas, or rice bowls later in the week.
Cooking low first and finishing with a hot sear creates the best balance of tenderness and crust. Suggested Serving Ideas (Optional Section if you use it)
Serve sliced marinated tri tip with Alfredo noodles and roasted vegetables for a balanced and satisfying family dinner.
Use leftovers in tacos, sandwiches, or salads for easy meals later in the week.