Smoked Tri-Tip on a Traeger Pellet Grill – Simple but Epic

You need smoked tri-tip in your BBQ arsenal. If you like bold steak flavors and mouth-watering smoky goodness, this Traeger tri-tip recipe is a game changer.

Making smoked tri-tip on a pellet grill (i.e. Traeger or other) produces fantastic results with minimal effort. I smoked the tri-tip pictured below for this post; just look at those smoke rings and the juiciness!

In this post, we walk you through the entire process of smoking a tri-tip. From selecting meat to seasoning to slicing your BBQ masterpiece, we’ve got you covered.

What is Tri-Tip?

Tri-tip is a premium, boneless cut of beef derived from the bottom of the sirloin. It’s named “tri-tip” due to its triangular shape and is sometimes called sometimes called tri-tip roast or tri-tip steak,

Known for its robust flavor profile and tenderness, the tri-tip weighs typically between 1.5 to 2.5 pounds and is an excellent choice for smoking given its rich marbling, which contributes to a juicy and flavorful result.

This cut is particularly popular in the western United States, and especially in California where it’s often grilled as part of Santa Maria-style barbecue.

Why Smoke Tri-Tip?

Tri-tip is bursting with flavor on its own. But when it’s seasoned with a simple rub and smoked, tri-tip turns into a crazy-good masterpiece.

This Traeger Smoked Tri-Tip recipe is a fantastic way to add even more depth and richness to this already delicious cut of meat.

While grilling and roasting are solid methods to cook tri-tip, smoking imparts the meat with a taste that is hard to replicate with other cooking methods.

I get compliments every time I serve it and I ALWAYS serve it smoked.

How to make Traeger Smoked Tri-Tip

1. Preparation: Begin by preparing your tri-tip. Trim off any excess fat and season the meat to your liking. A simple but effective seasoning mix includes salt, pepper, and garlic powder.
2. Set Up Your Traeger (or other Pellet Grill): Preheat your Traeger pellet smoker to 225°F. Make sure the hopper is filled with your choice of wood pellets — oak, hickory, or mesquite are all solid options for smoking tri-tip.
3. Smoking Process: Once the smoker has preheated to 225°F, place the prepared tri-tip on the grill grates, fat side up. Close the lid and let the meat smoke! Remove from the smoker at desired doneness (see the section below “How to achieve the correct doneness“).
4. Searing: This step is optional but recommended. Remove from the smoker about 10 degrees from your desired level of doneness and sear on a grill or cast iron skillet at the highest temperature you can achieve.
5. Resting: Remove the tri-tip from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful dish.
6. Slicing: When ready to serve, slice the tri-tip against the grain. This will make the meat easier to chew and enhance the flavor (see the section below “How to properly slice tri-tip“).

The importance of selecting quality tri-tip

Prep and Season Tri-Tip for Smoking

Trim the meat

Place the tri-tip on a clean cutting board and identify the layer of fat and silver skin, which is a thin, tough layer just beneath the fat.

Use a sharp knife to carefully remove this layer, ensuring not to cut too deep into the meat.

Pro tip: Keep your trimming to a minimum if you prefer a juicier, more flavorful result, as the fat can contribute to the overall taste and tenderness. However, leave too much and it can lead to a chewy and less pleasant eating experience. So, finding a balance is key when trimming your tri-tip.

Season generously

One of the keys to achieving a perfectly smoked tri-tip is having the right seasoning and marinade. When it comes to seasoning, it’s important to keep things simple and allow the natural flavor of the meat to shine through while also enhancing it. A rub consisting of salt, pepper, and garlic powder is a classic and timeless choice that never fails to impress.

As for marinades, options are endless. A mixture of red wine vinegar, Worcestershire sauce, garlic, and olive oil can add a nice tangy and savory flavor to the meat.

How to achieve the correct doneness

There are several doneness levels for beef tri-tip, each yielding a different texture and flavor. Here they are in order from least to most cooked:

1. Rare: The internal temperature of the meat should be between 120-125°F. The meat will have a cool red center and will be soft to the touch.
2. Medium Rare: This is the preferred doneness for many beef connoisseurs. The internal temperature should be 130-135°F, with a warm red center. The meat will be a bit firmer than rare but still quite tender.
3. Medium: For medium doneness, aim for an internal temperature of 140-145°F. The meat will have a pink center with a slight touch of red and will be firm to touch.
4. Medium Well: If you prefer less pink in your meat, go for this level of doneness. The internal temperature should be 150-155°F. The meat will be mostly brown with a hint of pink.
5. Well Done: For those who prefer their meat fully cooked, the internal temperature should be 160°F or higher. The meat will be brown or gray throughout, and it will be firm and slightly tougher compared to the other stages.

How to properly slice tri-tip

A good rule of thumb for slicing beef is to always try an slice “across the grain”. The simplest explanation for this cooking lingo is that, if your grain runs north/south, cut across the grain by slicing east/west.

Check out this handy visual:

Unlike other cuts of meat, a tri-tip can have grains that run in two different directions, making slicing a bit more challenging. In this case, just identify where the grains change direction and cut the roast in half at this point. This will leave you with two pieces, each with its grain direction.

Side dish suggestions for smoked tri-tip

Smoked tri-tip pairs well with a variety of side dishes.

For a classic and simple option, serve your smoked tri-tip with a fresh salad or grilled vegetables. The crispness and freshness of these options provide a nice contrast to the rich smokiness of the meat.

For a heartier meal, consider serving tri-tip with roasted potatoes or a creamy potato salad. The savory flavors of these dishes complement the smokiness of the tri-tip and create a well-rounded meal.

If you’re feeling adventurous, try pairing your smoked tri-tip with a fruit-based side dish, such as grilled peaches or pineapple salsa. The sweetness of the fruit will enhance the smoky flavor of the meat and provide a delicious

Conclusion

In conclusion, the art of smoking a tri-tip is a culinary journey worth embarking on. It’s not just about cooking; it’s a testament to patience, creativity, and the delight of savoring perfectly smoked meat.

As you refine your smoking skills over time, you’ll discover your unique blend of flavors that makes your smoked tri-tip a signature dish. Remember, smoking is more of an art than a science. Don’t be afraid to experiment and find what works best for you. Happy smoking!

Extra Extra — More about Tri-tip

Beef Tri-Tip, also known as Santa Maria steak, is a flavorful cut of beef that is gaining popularity in the culinary world. This cut comes from the bottom sirloin, near the rear of the cow, and is large and triangular.

The origin of beef tri-tip can be traced back to the Santa Maria Valley of California. This cut of meat was traditionally used for barbecues by the local ranchers and cowboys. Its unique triangular shape and rich flavor soon caught the attention of chefs across the country, leading to its popularity in different regions.

Today, you can find tri-tip on menus all over the United States, from gourmet restaurants to neighborhood grills. Its versatility in cooking and delicious taste have made it a go-to choice for meat lovers everywhere; and BBQ enthusiasts!

Traeger Smoked Tri-tip FAQ’s

What type of wood pellets should I use for smoking tri-tip?

Different types of wood pellet impart different flavors. Hickory and mesquite are popular choices for beef due to the strong, smoky flavor they provide. Experiment to find your preferred flavor profile.

What temperature is ideal for smoking tri-tip?

A low and slow approach works best for smoking tri-tip. Maintain a grill temperature of around 225-250°F.

How long does it take to smoke a tri-tip?

Generally, it takes about 2 hours to smoke a tri-tip. However, the exact time can vary depending on the size of the cut and the exact temperature of your grill.

What are some recommended side dishes?

Sides that complement smoked tri-tip could include coleslaw, grilled vegetables, potato salad, or a fresh garden salad. The choice depends on personal preference.

How do I know when the tri-tip is done?

Using a meat thermometer, check that the internal temperature and follow outline in the section “How to achieve the correct doneness”.

Can I use a marinade or dry rub on the tri-tip before smoking?

Yes, both marinades and dry rubs can enhance the flavor of your smoked tri-tip. The choice between the two depends on your personal preference. Marinades can help tenderize the meat, while dry rubs can create a delicious, crispy crust on the surface.

What’s the best way to slice a smoked tri-tip?

Always slice against the grain. This cuts through the muscle fibers and makes the meat easier to chew, resulting in a more tender bite.

Should I let the meat rest after smoking? If so, for how long?

Yes, it’s crucial to let the meat rest after smoking. This allows the juices to redistribute throughout the meat, leading to a more flavorful and tender meal. Ideally, you should let it rest for about 15-20 minutes.

What can I do with leftovers?

Leftover smoked tri-tip makes excellent sandwiches, salads, tacos, or wraps. It can also be reheated and served with sides for a quick and easy meal.

Can I smoke a frozen tri-tip?

It’s best to thaw your tri-tip before smoking. A frozen tri-tip may not cook evenly, leading to parts of the meat being over or undercooked. Thaw your meat in the refrigerator for 24 to 48 hours before smoking.