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
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.
Having the right tools makes cooking tri tip on your Traeger much easier and helps ensure consistent results. Here’s what I recommend:
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.
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.
Proper preparation is key to a delicious tri tip. Here’s how I prepare mine for the best results:
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.
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:
For the best results, I recommend using Traeger’s Beef Rub – it’s perfectly balanced for tri tip.
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.
This method is simple and produces a consistently juicy tri tip with great smoke flavor.
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!
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.
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.
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.
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:
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.
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 |
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.
For best results, cook tri tip to these internal temperatures:
I don’t recommend cooking tri tip past medium as it becomes tough and dry.
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.
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.
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.
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!
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