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Texarribean Tri Tip Bourbon Bacon Glaze

Texarribean Tri Tip Bourbon Bacon Glaze

Author: Ken Fisher

We love slow smoked Tri Tip’s big beef flavor. So tonight we thought we would do one with a bit of a different take on it. Let’s slow smoke a Tri Tip with the Texarribean Seasoning and glaze it with the Bourbon Bacon BBQ sauce. 2 ½ hours later we were in a meat lovers heaven, full of big beef flavor and “no teeth needed” tender. With a “Kiss of Smoke”.

Prep Time: 5 minutes

Cook Time: 2 ½ hours @ 225 degrees (107c) “Indirect Heat”

With its high precision temperature control,
the pellet grill can be expanded into
a versatile cooking station for various needs.


  • Large Tri Tip Roast
  • Texarribean Citrus Pepper Seasoning
  • Bourbon Bacon BBQ sauce


1.Because we are going to smoke this @ 225 degrees (107c) our sauce/glaze won’t burn. Normally you sauce/glaze the last 15 or 20 minutes of your cook so the sugars won’t burn at higher temps. So brush your glaze on the meat and do a nice coat of the Texarribean Citrus Pepper Seasoning. Insert the Maverick meat probe and your ready for the grill.

2.Preheat the grill to 225 degrees (107c) and place you meat directly onto the gill. I can only give you a ball park time because every piece of meat is different. So, plan you cook on your internal temperature, we went to 130 degrees (54c), this will be just a bit past rare.

3.We did 2 ½ hours brushing with the glaze every hour or so. When the meat reaches an internal temperature around 130 degrees (54c), pull it off, cover it and let it rest for 5 to 10 minutes before serving.

Note: Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. 

1 comment

That looks absolutely fabulous 👌!!!!!
Gilbert Williams,

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