With this easy recipe, you can make the juiciest smoked tri-tip ever. Seasoned and cooked to perfection, the pellet grill works its magic until you have meat that is tender, juicy, and melt-in-your-mouth delicious.
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Smoked tri-tip has the power to make any carnivore weak in the knees. The low and slow cooking process infuses it with a delicious smoky flavor. It has a delicious crust on the outside while the inside is juicy and tender.
It can be sliced thick or thin, depending on how you like it. Serve it with homemade tiger sauce, broccoli crunch salad, and Traeger corn on the cob for a meal your whole family will love.
Why You'll Love This Recipe
- Smoking slowly over low heat helps break down the connective tissues in the meat, resulting in tender and juicy meat.
- The reverse sear method adds a crispy crust or bark on the exterior of the roast.
- This tri tip recipe is easy to make with a simple dry rub and requires minimal hands-on effort.
- Leftovers make fantastic salads or sandwiches. Use it in my Leftover Smoked Brisket Sandwich With Barbecue Sauce.
Ingredient Notes + Substitutions
All you need are a handful of simple ingredients you can find at your local grocery store.
- Tri-Tip Roast. This flavorful cut can be found at your local grocery store or butcher shop. I picked mine up at Cosco when it was on sale for $10 off, which was a smoking good deal. I bought one untrimmed roast, so I ended up with two tri-tips after it was trimmed.
- Olive oil. This gives the rub something to stick to. You could also use avocado oil, canola oil, or even mustard instead.
- Tri-Tip Dry Rub. I made homemade dry rub that consisted of equal parts kosher salt, whole black peppercorns, garlic powder, and smoked paprika. Regular paprika will work if you don't have smoked paprika. You can also use your favorite dry rub, Steak Seasoning, or beef seasoning. My Smoked Brisket Rub is also great to use.
See the printable recipe card for exact measurements and a full list of ingredients.
Tips For Choosing The Perfect Tri-Tip
- Look for Marbling: Marbling refers to the little streaks of fat running through the meat. These streaks melt as you cook, basting the meat from the inside, keeping it juicy and packed with flavor.
- Check the Color: The tri-tip should have a rich, red hue. Avoid anything that's too brown or discolored.
- Feel the Firmness: Gently press the tri-tip with your finger. It should be firm but yield slightly under pressure.
- Trimmed or Untrimmed? Tri-tips come in both trimmed and untrimmed varieties. If you do not like trimming fat at home, look for a well-trimmed piece.
- Consider the Size: A 2-3 pound tri-tip is usually perfect for feeding four to six people. Cook multiple tri-tips if you need to serve more people.
How To Trim A Tri-Tip
If your tri-tip comes with a layer of fat or silverskin, you should trim it before cooking. Here's how to do it, step by step:
- Identify What Needs Trimming: The tri-tip may have a large fat cap or some silver skin (a thin, silvery membrane). I recommend trimming off as much fat as you can. The tri-tip will not be cooked for a long-time like a Smoked Brisket, so you will end up with unpleasant hunks of fat if you don't trim it off.
- Start Trimming: Place the tri-tip on a cutting board with the fat side up. Hold the knife at a slight angle, and using smooth, gentle cuts, start to shave off the fat or silverskin. You want to remove the fat without taking off too much of the meat, so take your time and be gentle.
- Use Your Hands: Use your fingers to pull the fat away from the meat as you trim. This can help you see where to cut next and avoid cutting into the meat.
- Helpful Tip: If you are nervous or unsure about trimming the meat, ask your butcher to do it. They're usually happy to help, and it can save you some time and effort.
How To Smoke Tri-Tip
Trim The Meat
If your meat is not trimmed, trim off as much fat and silverskin as possible. See the detailed instructions on how to do this above.
Prepare the Dry Rub
In a small bowl, combine the kosher salt, black pepper, smoked paprika, and garlic powder.
Prepare the Tri Tip
Lay the trimmed roast on a large plate or tray. Pat it dry with a paper towel. Pour the olive oil over the meat and use your hands or a brush to spread it all around, coating the entire surface.
Then, sprinkle the seasoning mix over the meat, again making sure to coat it evenly. Push the rub in with your hands. Let it sit at room temperature while you preheat the smoker.
Smoke the Tri Tip
Preheat your smoker to 225 degrees F. Once the smoker is ready, place the seasoned meat directly on the grill grates. Close the lid and smoke for 1 hour.
After 1 hour, open the smoker and turn the meat over using tongs. Close the lid and smoke for another 30 minutes or until the internal temperature of the meat reaches a few degrees before your preferred level of doneness. I cooked mine to 135 degrees F for medium-rare. Check the internal temperature with a digital thermometer. (See the chart below).
Sear the Meat
Remove the meat from the smoker and cover it with aluminum foil to keep it warm. Then, heat a cast iron skillet over high heat or turn up your grill to 400 degrees F and sear each side of the meat for 1-2 minutes to add a nice crust to the outside.
Slice and Serve
Remove the meat from the grill, let it rest for a few minutes, then cut into thin slices. Cut against the grain (the lines in the meat) to make each piece nice and tender. Serve with your favorite sides and enjoy!
How To Tell If Tri Tip Is Done?
The best way to tell if tri tip is done is by using a meat thermometer. Insert it into the thickest part of the meat to get an accurate reading. Here's a guide for doneness:
- Rare is 120-130 degrees F.
- Medium rare is 130-135 degrees F.
- Medium is 135-140 degrees F.
- Medium Well is 145-155 degrees F.
- Well Done is 155 degrees F.
Top Tip: The meat will continue to cook a bit as it rests, so remove it from the heat a few degrees before it reaches your desired level of doneness.
*The USDA recommends that beef steaks and roasts be cooked to a minimum internal temperature of 145 degrees F and rested for at least 3 minutes.
Best Wood For Smoking Tri Tip
Here are some of the best wood pellets for smoking tri-tip; in my opinion, each has its own unique flavor:
- Hickory: Rich, smoky, and a bit bacon-like.
- Mesquite: Intensely smoky and slightly spicy.
- Cherry: Mild, fruity, and slightly sweet.
- Pecan: Sweet, nutty, and mild.
- Blends: Some manufacturers offer blends of different woods, like oak and cherry, or hickory, maple, and cherry. These blends provide excellent flavor. My current favorite is Traeger's Signature Blend.
Expert Tips
- Invest in a good meat thermometer to ensure your meat is perfectly cooked.
- The total cook time may vary depending on the size of the tri tip, your type of smoker, how hot your smoker cooks, and other factors like ambient temperature and wind.
Recipe FAQs
Plan on about ½ pound of tri tip per person for a main course where meat is the star of the meal.
Tri tip is a lean cut of beef rich in protein. Its lower fat content than other cuts makes it a healthier option, especially when smoked. Serving it in moderate portions (3 to 4 ounces) and pairing it with whole grains and vegetables can make it part of a balanced meal.
Tri tip will last for 3-4 days in the fridge in an airtight container.
No, you do not have to reverse sear the meat, but it does add an extra layer of flavor. However, you can serve it without searing - and it will still be delicious.
Store leftover tri tip in an airtight container in the refrigerator for 3 to 4 days. You can also freeze leftovers for up to 2 months - just make sure to wrap leftovers tightly in plastic wrap and then in tin foil before placing them in a freezer-safe bag.
A tri-tip is a triangular-shaped cut of meat that comes from a cow's bottom sirloin region (the tensor fasciae latae muscle). It is marbled with fat, which makes it tender and juicy. It is also known by various names such as bottom sirloin roast, triangle roast, or Santa Maria steak.
Side Dishes For Tri Tip Roast
Tri tip pairs well with a wide variety of side dishes. Here are some of my favorites:
What To Do With Leftover Tri Tip
- Tri Tip Sandwiches
- Steak Salad
- Stir-Fry
- Tacos or Fajitas
- Tri Tip Chili
- Breakfast Hash
- Soup
- Quesadillas
- Oven Baked Omelet Casserole
If you love this recipe, make my Pellet Grill Oven Smoked Brisket next!
More Smoked Beef Recipes You'll Love
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Printable Recipe
Smoked Tri Tip Roast on Pellet Grill
Ingredients
- 2-3 pound tri tip trimmed
- 3 tablespoons olive oil
- ½ tablespoon kosher salt
- ½ tablespoon whole black peppercorns cracked
- ½ tablespoon smoked paprika
- ½ tablespoon garlic powder
Instructions
- Trim the Meat: If your meat is not already trimmed, remove as much fat and silverskin as possible. (Need more guidance? Check above in the blog post for detailed instructions).2-3 pound tri tip
- Prepare the Dry Rub: In a small bowl, mix the kosher salt, black pepper, smoked paprika, and garlic powder.½ tablespoon kosher salt, ½ tablespoon whole black peppercorns, ½ tablespoon smoked paprika, ½ tablespoon garlic powder
- Prepare the Tri-Tip: Place the trimmed roast on a large plate. Pat dry, then pour olive oil all over, spreading evenly. Sprinkle the dry rub, ensuring an even coat. Let it sit at room temperature while the smoker preheats.3 tablespoons olive oil
- Preheat the Smoker: Preheat your pellet smoker and set it to 225 degrees F. Don't forget to replenish those wood pellets.
- Cook the Tri-Tip: Place the meat inside the pellet grill and smoke for 1 hour. Then flip it over and cook for another 30 minutes or until it reaches your preferred level of doneness. *See the temperature guide below in the Notes (I recommend 135 degrees F for medium-rare).
- Sear the Meat: Remove the meat from the smoker and wrap it in foil to keep it warm. Turn up the heat on the grill to high or 400 degrees F (or use a hot cast iron skillet on the stove) and sear each side for 1-2 minutes. The crust is pure flavor!
- Slice and Serve: Allow the meat to rest for a few minutes, then slice thin against the grain.
- Enjoy!
Video
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Notes
- Invest in a good meat thermometer to ensure your meat is perfectly cooked.
- The total cook time may vary depending on the size of the tri tip, your type of smoker, how hot your smoker cooks, and other factors like ambient temperature and wind.
- Rare is 120-130 degrees F.
- Medium rare is 130-135 degrees F.
- Medium is 135-140 degrees F.
- Medium Well is 145-155 degrees F.
- Well Done is 155 degrees F.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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