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.
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.
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!
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.
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.
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.
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.
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.
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 |
For perfect tri tip on a pellet grill, I follow this proven two-stage cooking process:
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 secret to restaurant-quality tri tip is the reverse sear. After smoking, you’ll create a flavorful crust that locks in juices:
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.
The final steps are crucial for a perfect tri tip. Proper resting and slicing make the difference between a good and great result.
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.
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.
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!
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 |
A foolproof recipe for juicy, tender tri tip with amazing smoke flavor and a perfect crust.
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.
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.
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.
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.
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.
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.
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.
Learning how to BBQ a filet mignon is simpler than you think. You'll need a…
To BBQ a beef tenderloin, you'll need to cook it low and slow over indirect…
For perfect steak, your grill should be between 450°F and 500°F for most cuts. This…
Grilling a tri tip is simple: season the meat, sear it over direct heat for…
Grilling a perfect ribeye steak is simpler than you might think. You'll need high heat…
You grill a London broil by searing it over direct heat (450-500°F) for 4-6 minutes…