The most common question pitmasters ask about this cut is How Long to Cook a Tri Tip on a Traeger. The answer depends on your target temperature and whether you use a reverse sear. A tri tip typically takes 60-90 minutes to cook on a Traeger when smoking at $225^{\circ}\text{F}$ until it reaches an internal temperature of $130$-$135^{\circ}\text{F}$ for medium-rare. We provide a complete temperature and timing chart, explaining the exact steps to achieve perfect resultse
What is Tri Tip and Why Cook it on a Traeger?
Tri tip is a triangular cut of beef from the bottom sirloin, weighing between 2-4 pounds. It’s known for its rich flavor and moderate marbling. This cut became popular in Santa Maria, California, which is why you’ll often see “Santa Maria style” tri tip recipes.
A Traeger pellet grill is perfect for cooking tri tip because it provides consistent temperature control and adds amazing wood-fired flavor. The set-it-and-forget-it nature of a Traeger makes it nearly foolproof, even for beginners.
Benefits of Cooking Tri Tip on a Traeger
- Consistent temperature control
- Infuses wood-fired flavor
- No need to constantly monitor
- Creates perfect smoke ring
- Versatile for smoking and searing
Essential Tools for Cooking Tri Tip on a Traeger
Having the right tools makes cooking tri tip on your Traeger much easier and helps ensure consistent results. Here’s what I recommend:
Must-Have Tools
- Traeger pellet grill (Pro 575, Ironwood 885, or similar)
- Digital meat thermometer (ThermoPro TP20 or MEATER Plus)
- Sharp knife for trimming and slicing
- Heavy-duty tongs
- Aluminum foil
Recommended Pellets
- Traeger Signature Blend
- Traeger Hickory Pellets
- Traeger Oak Pellets
- Traeger Cherry Pellets (milder flavor)
- Traeger Mesquite Pellets (stronger flavor)
Optional Extras
- Cast iron skillet (for searing)
- Butcher paper
- Injector for marinades
- Traeger Pellet Sensor
- Traeger Grill Shelf
Pro Tip: I’ve found that a good digital thermometer is the most important tool for perfect tri tip. I ruined my first few attempts by guessing doneness rather than measuring the actual internal temperature.
How Long to Cook a Tri Tip on a Traeger: Timing Chart
Cooking times for tri tip on a Traeger depend on several factors including the size of your cut, your desired doneness, and whether you’re using a reverse sear method. Here’s a comprehensive timing chart based on my experience:
| Weight | Smoking Temp | Approximate Time | Target Internal Temp | Doneness |
| 2 lbs | 225°F | 60-75 minutes | 125°F | Rare |
| 2 lbs | 225°F | 75-90 minutes | 135°F | Medium Rare |
| 3 lbs | 225°F | 90-105 minutes | 135°F | Medium Rare |
| 3 lbs | 225°F | 105-120 minutes | 145°F | Medium |
| 4 lbs | 225°F | 120-135 minutes | 135°F | Medium Rare |
Remember that these times are approximate. Always cook to temperature, not time. A good rule of thumb is to plan for about 30 minutes per pound when smoking at 225°F.
Preparing Your Tri Tip for the Traeger
Proper preparation is key to a delicious tri tip. Here’s how I prepare mine for the best results:
Trimming
Tri tip usually has a fat cap on one side. While some people remove it completely, I prefer to trim it to about ¼ inch thickness. This provides flavor while preventing flare-ups. Trim any silver skin completely as it won’t render down during cooking.
Seasoning
A simple rub of salt, black pepper, and garlic powder works great, but you can get creative. I often use a Santa Maria style seasoning that includes:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary
- 1 teaspoon cayenne pepper (optional)
Apply your seasoning generously on all sides of the tri tip. For best results, season your tri tip at least 4 hours before cooking, or ideally overnight. This allows the salt to penetrate the meat and enhance flavor.
For the best results, I recommend using Traeger’s Beef Rub – it’s perfectly balanced for tri tip.
Two Methods for Cooking Tri Tip on a Traeger
There are two popular methods for cooking tri tip on a Traeger: the low and slow method and the reverse sear method. I’ll explain both so you can choose what works best for you.
Method 1: Low and Slow
- Preheat your Traeger to 225°F with the lid closed for 15 minutes.
- Place seasoned tri tip directly on the grill grates.
- Insert a probe thermometer into the thickest part of the meat.
- Smoke until internal temperature reaches 130-135°F for medium-rare (about 60-90 minutes depending on size).
- Remove from grill and let rest for 10-15 minutes before slicing against the grain.
This method is simple and produces a consistently juicy tri tip with great smoke flavor.
Method 2: Reverse Sear (My Preferred Method)
- Preheat your Traeger to 225°F with the lid closed for 15 minutes.
- Place seasoned tri tip directly on the grill grates.
- Smoke until internal temperature reaches 120°F (about 45-60 minutes).
- Remove tri tip and increase Traeger temperature to 450-500°F.
- Once hot, return tri tip to the grill and sear for 4-5 minutes per side.
- Remove when internal temperature reaches 130-135°F for medium-rare.
- Rest for 10-15 minutes before slicing against the grain.
The reverse sear method gives you the best of both worlds: smoky flavor and a delicious crust.
Important: Never cook tri tip past medium (145°F internal temperature). This lean cut becomes tough and dry when overcooked. I once cooked mine to 160°F and it was like chewing leather!
Best Wood Pellets for Tri Tip on a Traeger
The type of wood pellets you use will significantly impact the flavor of your tri tip. Here are my recommendations based on personal experience:
| Wood Type | Flavor Profile | Best For | My Rating |
| Hickory | Strong, bacon-like | Traditional BBQ flavor lovers | ★★★★★ |
| Oak | Medium, traditional | Santa Maria style tri tip | ★★★★★ |
| Mesquite | Strong, earthy | Bold flavor enthusiasts | ★★★★☆ |
| Cherry | Mild, slightly sweet | Subtle smoke preference | ★★★☆☆ |
| Signature Blend | Balanced | All-purpose cooking | ★★★★☆ |
My personal favorite is oak pellets for tri tip, as they provide a traditional flavor that complements beef without overpowering it. This is also the traditional wood used in Santa Maria style BBQ.
I highly recommend trying Traeger’s Oak Pellets for your tri tip – they provide the most authentic flavor.
How to Properly Slice Tri Tip
Slicing tri tip correctly is crucial for tenderness. The grain of the meat changes direction in tri tip, so you need to adjust your slicing accordingly.
Slicing Steps:
- Let the tri tip rest for 10-15 minutes after cooking.
- Identify the grain direction – look for the lines running through the meat.
- Cut the tri tip in half where the grain changes direction (usually near the middle).
- Slice each half against the grain in thin slices (about ¼ inch thick).
- Serve immediately for the best flavor and texture.
Pro Tip: I find it helpful to make a small cut or mark on the raw tri tip before cooking to remind myself of the grain direction, as it becomes harder to see after cooking.
Common Mistakes When Cooking Tri Tip on a Traeger
Even experienced grillers make mistakes with tri tip. Here are some common ones I’ve made (and seen others make) and how to avoid them:
What To Do
- Use a meat thermometer to cook to temperature, not time
- Let the meat rest for 10-15 minutes before slicing
- Slice against the grain in thin slices
- Season well in advance (4+ hours or overnight)
- Bring meat to room temperature before cooking
What To Avoid
- Overcooking past medium (145°F)
- Slicing with the grain (results in tough meat)
- Skipping the rest period (causes dry meat)
- Opening the grill frequently (extends cooking time)
- Using too much smoke (can overpower the beef flavor)
I once made the mistake of cooking my tri tip to 160°F because I was afraid of undercooking it. The result was a tough, dry piece of meat that no amount of sauce could save. Trust your thermometer and remember that tri tip is best at medium-rare to medium.
Troubleshooting Your Tri Tip Cook
Even with the best preparation, things can go wrong. Here’s how to troubleshoot common issues:
| Problem | Possible Cause | Solution |
| Tough meat | Overcooked or sliced with the grain | Cook to 130-135°F for medium-rare and slice against the grain |
| Too smoky | Too much smoke or strong wood choice | Use milder wood like oak or cherry, or reduce smoke time |
| Not enough smoke flavor | Short cooking time or mild wood | Use Super Smoke mode if available or stronger wood like hickory |
| Dry meat | Overcooked or not rested properly | Cook to proper temperature and rest for 10-15 minutes |
| Taking too long to cook | Cold meat or frequent lid opening | Bring meat to room temperature before cooking and keep lid closed |
Perfect Traeger Smoked Tri Tip Recipe
Ingredients:
- 1 tri tip roast (2-3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried rosemary (optional)
Instructions:
- Trim excess fat from tri tip, leaving about ¼ inch of the fat cap.
- Mix all dry ingredients to create your rub.
- Coat tri tip with olive oil, then apply rub generously on all sides.
- Refrigerate seasoned tri tip for at least 4 hours or overnight.
- Remove tri tip from refrigerator 1 hour before cooking to bring to room temperature.
- Preheat your Traeger to 225°F with the lid closed for 15 minutes.
- Place tri tip directly on the grill grates and insert a probe thermometer.
- Smoke until internal temperature reaches 120°F (about 60 minutes for a 2.5 lb roast).
- Remove tri tip and increase Traeger temperature to 450-500°F.
- Return tri tip to the grill and sear for 4-5 minutes per side until internal temperature reaches 130-135°F for medium-rare.
- Remove from grill and let rest for 10-15 minutes tented with foil.
- Slice against the grain and serve immediately.
Frequently Asked Questions
Should I wrap my tri tip in foil when smoking?
Unlike brisket, tri tip generally doesn’t benefit from being wrapped in foil during the smoking process. Wrapping can prevent the formation of a good bark and limit smoke flavor. I recommend smoking it unwrapped for the best results. Only use foil when resting the meat after cooking.
What temperature should tri tip be cooked to?
For best results, cook tri tip to these internal temperatures:
- Rare: 125°F
- Medium-Rare: 130-135°F (recommended)
- Medium: 140-145°F
I don’t recommend cooking tri tip past medium as it becomes tough and dry.
How long should I let tri tip rest before slicing?
Let your tri tip rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier final product. Tent it loosely with foil during resting to keep it warm without steaming the crust.
Can I cook a frozen tri tip on my Traeger?
While technically possible, I don’t recommend cooking a frozen tri tip. Thaw it completely in the refrigerator first (usually 24 hours) for more even cooking and better seasoning penetration. Cooking from frozen results in uneven doneness and poor flavor development.
What’s the difference between smoking tri tip and cooking it like a brisket?
When smoking tri tip to medium-rare (130-135°F), you’re treating it more like a steak. Cooking it like a brisket means taking it to a much higher temperature (195-205°F) until it becomes tender. While both methods work, I prefer the medium-rare approach as it maintains the natural tenderness of the cut while adding smoke flavor.
Final Thoughts on Cooking Tri Tip on a Traeger
Cooking a tri tip on your Traeger doesn’t have to be complicated. By following the timing guidelines in this article—60-90 minutes at 225°F until it reaches an internal temperature of 130-135°F—you’ll be well on your way to a delicious meal.
Remember that the key to perfect tri tip is cooking to temperature, not time, and always slicing against the grain. With practice, you’ll develop a feel for exactly how long your particular Traeger and preferred cut size takes to reach perfection.
I hope this guide helps you create amazing tri tip on your Traeger. If you try this method, I’d love to hear about your results in the comments below!
