Learning how to cook a Tri Tip on a Traeger is simple and delivers incredible flavor.. You’ll need your Traeger set to 225°F, a good rub, and about 90 minutes of smoke time until it hits 130°F internally. Then, a quick sear at higher heat creates a perfect crust while keeping the inside juicy and tender. Let’s break down this process step by step so you can achieve steakhouse-quality results at home.
Having the right equipment makes all the difference when smoking tri-tip. I’ve found the ThermoPro TP20 to be incredibly reliable for monitoring internal temperatures.
Always place your Traeger on a level, non-flammable surface at least 3 feet away from any structure. Never leave your grill unattended while cooking, and keep a fire extinguisher nearby just in case.
I’ve found that letting the seasoned tri-tip sit in the refrigerator overnight intensifies the flavor significantly. If you’re short on time, even 2-3 hours will make a difference.
| Doneness | Pull Temperature | Final Temperature | Description |
| Rare | 120-125°F | 125-130°F | Cool red center, very juicy |
| Medium Rare | 130-135°F | 135-140°F | Warm red center, optimal flavor (recommended) |
| Medium | 140-145°F | 145-150°F | Pink center, slightly less juicy |
| Medium Well | 150-155°F | 155-160°F | Slight pink, firmer texture |
| Well Done | 160°F+ | 165°F+ | No pink, less tender (not recommended) |
Remember that the temperature will rise 5-10°F during the resting period, so always pull your tri-tip at a slightly lower temperature than your desired final doneness.
Strong, bacon-like flavor that pairs perfectly with beef. This is my go-to choice for tri-tip as it creates that classic BBQ flavor profile.
Medium smoke flavor that enhances beef without overpowering it. Great for those who want a more subtle smoke taste.
Bold, earthy flavor that’s quintessentially Southwestern. Use sparingly or mix with milder woods as it can be intense.
Mild, sweet flavor that adds a beautiful color to the meat’s exterior. Works well blended with hickory.
Traeger’s blend of maple, hickory and cherry offers balanced flavor that works well with any cut of beef.
Traeger’s all-purpose blend works great if you don’t want to purchase a specific wood type.
I’ve tried many brands, but Traeger’s hickory pellets consistently deliver the best flavor for beef. They burn clean and produce steady smoke.
Pro Tip: The first time I cooked tri-tip, I sliced with the grain instead of against it. The result was tough, chewy meat despite perfect cooking. Always identify the direction of the muscle fibers and cut perpendicular to them for tender slices.
My first tri-tip was a disaster because I didn’t use a meat thermometer and relied solely on cooking time. The outside looked perfect, but the inside was overcooked and dry. Investing in a good digital thermometer completely changed my results.
| Problem | Possible Cause | Solution |
| Meat is tough | Overcooked or sliced with the grain | Use a meat thermometer and slice against the grain |
| Not enough smoke flavor | Too short smoking time or wrong pellets | Smoke longer at lower temperature (225°F) and use stronger flavored pellets like hickory |
| Too much smoke flavor | Using mesquite or too much time in smoke | Use milder wood like oak or cherry, or reduce smoking time |
| Dry meat | Overcooked or insufficient resting time | Pull at lower temperature and rest for at least 10 minutes |
| Uneven cooking | Cold meat or uneven thickness | Let meat come to room temperature before cooking and consider tying for even thickness |
For a 2-3 pound tri-tip, expect about 60-90 minutes at 225°F to reach 110-115°F internally, plus another 5-10 minutes for searing at high heat. Total cooking time is typically 1.5-2 hours, but always cook to temperature, not time.
Unlike brisket, tri-tip doesn’t benefit from being wrapped during cooking. It’s better to smoke it unwrapped to develop a good bark, then wrap it loosely in foil only during the resting period after cooking.
For best results, cook tri-tip to 130-135°F internal temperature (pull it at 125-130°F as it will rise during resting) for medium-rare. This keeps the meat juicy and tender. Well-done tri-tip tends to become tough and dry.
During the low-temperature smoking phase, flipping isn’t necessary. However, during the high-temperature searing phase, flip the tri-tip once halfway through to ensure even browning on both sides.
Always slice tri-tip against the grain. The challenge is that the grain direction changes in tri-tip. Start at the narrower end and slice perpendicular to the grain. When you reach the middle where the grain changes direction, rotate the meat and continue slicing against the grain.
“The difference between good tri-tip and great tri-tip is patience. Let the Traeger do its work at low temperature, and don’t rush the process or the resting period.”
10 minutes
1 hour 30 minutes
15 minutes
1 hour 55 minutes
6 servings
350 per serving
Weekend dinner, special occasions
Remember that practice makes perfect. Your first tri-tip might not be flawless, but each time you’ll learn something new about your specific Traeger and how it cooks. Before long, you’ll be turning out restaurant-quality tri-tip with that perfect balance of smoky flavor, juicy interior, and delicious crust that only a Traeger can provide.
If you found this guide helpful, please consider sharing it with fellow Traeger enthusiasts. Have questions or want to share your results? Leave a comment below!
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