If you’re looking for a flavorful, tender cut that doesn’t take all day, you need to know how to cook Tri Tip on a Pellet Grill. This unique cut from the bottom sirloin requires two essential things: a good smoke profile and precise temperature control. This comprehensive guide will walk you through trimming, seasoning, smoking, and slicing this magnificent roast to ensure it comes out juicy and tender every time.
What makes tri tip special is its unique balance of leanness and marbling. When cooked correctly on a pellet grill, it develops a beautiful crust while staying tender and juicy inside. I’ve found it’s much more forgiving than brisket but delivers similar smoky satisfaction in a fraction of the cooking time.
Essential Tools and Equipment
Before firing up your pellet grill, make sure you have everything you need. I’ve learned the hard way that scrambling for tools mid-cook can lead to temperature fluctuations and timing issues.
- Pellet Grill – Traeger, Pit Boss, Z Grills, or Camp Chef all work great. I use a Traeger Pro 575 and love the results.
- Wood Pellets – Oak, hickory, or competition blend pellets complement beef perfectly.
- Meat Thermometer – A reliable digital thermometer like the ThermoPro TP20 or Thermapen ONE is non-negotiable for perfect doneness.
- Heavy-Duty Tongs – For handling the hot meat safely.
- Cast Iron Skillet – Optional but recommended for the final sear.
- Cutting Board – Large enough to rest and slice the tri tip.
- Sharp Knife – A good slicing knife makes clean cuts against the grain.
- Butcher Paper or Aluminum Foil – For resting the meat.
My Top Pick: ThermoPro TP20 Wireless Meat Thermometer
After ruining several expensive cuts by guessing doneness, this dual-probe thermometer has been a game-changer for my pellet grill cooks. Monitor your tri tip without opening the lid!
Preparing Your Tri Tip
Proper preparation is crucial for a delicious pellet-grilled tri tip. I’ve found that taking the time to trim and season correctly makes a significant difference in the final result.
Trimming the Tri Tip
Most tri tips come with a fat cap on one side. While some grillers leave it on, I prefer to trim it down to about 1/4 inch thickness. This provides flavor while preventing flare-ups. Use a sharp knife to remove any silver skin, which won’t render during cooking and can make the meat tough.
Seasoning Options
The beauty of tri tip is that it works with simple or complex seasonings. For my first few cooks, I stuck with a basic SPG rub (salt, pepper, garlic) to let the beef and smoke flavors shine. Now I occasionally experiment with more complex rubs.
Basic Tri Tip Rub
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
Santa Maria Style Rub
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
Apply a light coating of olive oil or Worcestershire sauce to help the seasoning stick. Then generously apply your chosen rub on all sides of the tri tip. For best results, season at least 40 minutes before cooking—this gives the salt time to penetrate the meat.
Smoking Your Tri Tip on a Pellet Grill
The smoking process is where the pellet grill really shines. The consistent temperature and automated pellet feeding system make this much easier than traditional smoking methods.
Wood Pellet Selection
The type of wood pellets you choose will impact the flavor profile of your tri tip. After trying various options, I’ve found these work best:
| Wood Type | Flavor Profile | Best For |
| Oak | Medium, traditional | Classic tri tip flavor |
| Hickory | Strong, bacon-like | Bold smoke flavor |
| Competition Blend | Balanced, versatile | First-time cooks |
| Cherry | Mild, slightly sweet | Subtle smoke flavor |
Temperature Settings and Timeline
For perfect tri tip on a pellet grill, I follow this proven two-stage cooking process:
- Preheat your pellet grill to 225°F. This takes about 15 minutes on most models.
- Place the seasoned tri tip on the grill grates, fat side up if you left any fat cap on.
- Insert a temperature probe into the thickest part of the meat if your grill has this feature.
- Close the lid and smoke for 60-90 minutes until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
- Remove the tri tip when it’s 10°F below your target final temperature.
Pro Tip: Don’t rush this process! Low and slow cooking at 225°F allows the smoke to penetrate the meat and breaks down the connective tissues for maximum tenderness. I ruined my first tri tip by cooking too hot and fast.
The Reverse Sear Method
The secret to restaurant-quality tri tip is the reverse sear. After smoking, you’ll create a flavorful crust that locks in juices:
- Preheat a cast iron skillet to high heat (or crank your pellet grill to 450°F).
- Add 2 tablespoons of butter to the hot skillet (optional but recommended).
- Sear the tri tip for 1-2 minutes per side until a deep brown crust forms.
- Monitor the internal temperature – it will rise about 5-10°F during searing.
Tri Tip Temperature Guide
Cooking tri tip to the right temperature is crucial for the perfect balance of tenderness and flavor. Use this guide to achieve your preferred doneness:
| Doneness | Pull Temperature | Final Temperature | Description |
| Rare | 115-120°F | 125°F | Very red center, cool |
| Medium Rare | 125-130°F | 135°F | Red, warm center (recommended) |
| Medium | 135-140°F | 145°F | Pink center, hot |
| Medium Well | 145-150°F | 155°F | Slightly pink center |
| Well Done | 150-155°F | 160°F+ | Little to no pink (not recommended) |
Remember: The internal temperature will rise 5-10°F during resting, so always pull the tri tip before it reaches your target temperature. I prefer medium-rare for the best balance of flavor and tenderness.
Resting and Slicing Your Tri Tip
The final steps are crucial for a perfect tri tip. Proper resting and slicing make the difference between a good and great result.
The Importance of Resting
After cooking, let your tri tip rest for 15 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat instead of spilling out when you slice it. I’ve found that skipping this step results in a drier, less flavorful tri tip.
Slicing Against the Grain
Tri tip has a unique grain pattern that changes direction within the cut. For maximum tenderness, you must slice against the grain, adjusting your cutting angle as needed.
- Identify the grain direction (the lines running through the meat).
- Start at the narrowest point of the tri tip.
- Slice perpendicular to the grain lines, about 1/4 to 1/2 inch thick.
- When you notice the grain direction change (usually in the middle), adjust your slicing angle accordingly.
Common Mistake: Slicing with the grain instead of against it will make your perfectly cooked tri tip tough and chewy, no matter how well you cooked it. Take your time with this step!
Troubleshooting Common Tri Tip Problems
Even with the best preparation, things can sometimes go wrong. Here’s how to address common issues when cooking tri tip on a pellet grill:
| Problem | Possible Cause | Solution |
| Tough, chewy meat | Sliced with the grain or overcooked | Ensure you’re slicing against the grain; use a thermometer to avoid overcooking |
| Weak smoke flavor | Too short smoking time or wrong pellets | Smoke longer at lower temperatures; try stronger flavored pellets like hickory |
| Dry tri tip | Overcooked or didn’t rest properly | Pull at lower temperature; ensure adequate resting time |
| No smoke ring | Temperature too high or insufficient smoke | Start at a lower temperature (180-200°F) for the first 30 minutes |
| Burnt exterior, raw interior | Cooking temperature too high | Maintain 225°F for most of the cook; sear only at the end |
Perfect Pellet Grill Tri Tip Recipe
Smoked Tri Tip on a Pellet Grill
A foolproof recipe for juicy, tender tri tip with amazing smoke flavor and a perfect crust.
Ingredients
- 1 tri tip roast (2-3 pounds)
- 2 tablespoons olive oil or Worcestershire sauce
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 2 tablespoons butter (for searing)
Equipment
- Pellet grill
- Wood pellets (oak or hickory recommended)
- Digital meat thermometer
- Cast iron skillet (optional)
- Aluminum foil
- Sharp knife
Instructions
- Trim excess fat from the tri tip, leaving about 1/4 inch of fat cap if desired.
- Coat the tri tip with olive oil or Worcestershire sauce.
- Mix salt, pepper, and garlic powder, then apply generously to all sides of the meat.
- Let the seasoned tri tip rest at room temperature for 30-40 minutes.
- Preheat your pellet grill to 225°F.
- Place the tri tip on the grill and insert a temperature probe if available.
- Smoke until the internal temperature reaches 125°F for medium-rare (about 60-90 minutes).
- Preheat a cast iron skillet to high heat (or increase grill temperature to 450°F).
- Add butter to the skillet and sear the tri tip for 1-2 minutes per side.
- Remove when the internal temperature reaches 130-135°F.
- Rest the tri tip under foil for 15 minutes.
- Slice against the grain, adjusting the cutting angle as the grain direction changes.
- Serve immediately and enjoy!
Frequently Asked Questions
How long does it take to cook tri tip on a pellet grill?
A 2-3 pound tri tip typically takes 60-90 minutes to smoke at 225°F, plus 3-5 minutes for searing and 15 minutes of resting time. The total process usually takes 1.5-2 hours, but always cook to temperature, not time. Use a meat thermometer to ensure perfect doneness.
Should I wrap tri tip in foil when smoking?
Unlike brisket, tri tip generally doesn’t benefit from being wrapped during smoking. The relatively short cook time means it won’t dry out, and leaving it unwrapped allows for maximum smoke penetration and bark formation. Only use foil for the resting period after cooking.
What temperature should tri tip be cooked to?
For best results, cook tri tip to 135°F (medium-rare) to 145°F (medium) final temperature. I recommend pulling it from the heat at 125-135°F and letting the temperature rise during resting. Cooking beyond medium can make tri tip tough and dry.
Do you flip tri tip on a pellet grill?
No, you don’t need to flip tri tip when smoking on a pellet grill. The convection-style heat circulation in pellet grills cooks evenly from all sides. Only flip during the final searing phase if you’re searing directly on grill grates.
What are the best wood pellets for tri tip?
Oak, hickory, and competition blends work best for tri tip. Oak provides traditional flavor, hickory offers stronger smoke notes, and competition blends provide balanced flavor. Avoid mesquite for beginners as it can be overpowering if not carefully managed.
Final Thoughts and Tips
Cooking tri tip on a pellet grill combines the best of both worlds—the convenience of a gas grill with the flavor of traditional smoking. After dozens of cooks, I’ve found it to be one of the most rewarding cuts for beginners and experienced grillers alike.
Remember that practice makes perfect. My first tri tip was overcooked because I didn’t trust my thermometer. Now it’s one of my signature dishes that friends and family request regularly. Start with the basics, get comfortable with your pellet grill’s temperature control, and soon you’ll be experimenting with different rubs, woods, and techniques.
Ready to Master Pellet Grill Cooking?
If you enjoyed this guide, check out our complete collection of pellet grill recipes. From brisket to chicken, we’ve got you covered with step-by-step instructions for perfect results every time.
