The Tri Tip is a favorite cut in the West, and the easiest way to achieve incredible smoke flavor and a tender result is on a pellet grill. Learning How to Smoke Tri Tip on a Traeger involves seasoning the roast, smoking at 225°F for 2-3 hours until it reaches 130-135°F internal temperature, then searing to finish. This complete beginner’s guide provides the exact temperatures, timing, and step-by-step instructions to guarantee a juicy, medium-rare tri tip every time.
Essential Tools for Smoking Tri Tip
Tools Checklist
- Traeger pellet grill (Pro Series 575 or similar model)
- Digital meat thermometer (ThermoPro TP20 or Meater wireless)
- Sharp trimming knife
- Large cutting board
- Wood pellets (hickory, oak, or mesquite recommended)
- Aluminum foil or butcher paper
- Tongs
- Meat seasoning rub
- Spray bottle with apple juice (optional)
Get the Right Tools
A reliable meat thermometer is crucial for perfect tri tip. The ThermoPro TP20 gives you accurate readings without opening your Traeger.
Safety Notes Before You Start
Important Safety Considerations
Before firing up your Traeger, ensure you’re following these safety guidelines to prevent accidents and ensure food safety:
Grill Placement Safety
- Place your Traeger on a level, non-flammable surface
- Keep at least 3 feet clearance from walls and structures
- Never use indoors or in enclosed spaces
- Keep a fire extinguisher nearby
Food Safety Guidelines
- Always wash hands before and after handling raw meat
- Use separate cutting boards for raw meat
- Refrigerate tri tip until ready to season
- Use clean utensils for cooked meat
I once made the mistake of placing my Traeger too close to my wooden deck railing. The heat discolored the wood and could have been a serious fire hazard. Always prioritize proper placement!
What is Tri Tip?
Tri tip is a triangular cut of beef from the bottom sirloin that weighs between 1.5-2.5 pounds. It’s known by several names including “Santa Maria steak,” “triangle steak,” and “bottom sirloin tip.” This cut has grown in popularity because it offers the perfect balance of flavor, tenderness, and affordability.
What makes tri tip special is its unique grain pattern that runs in two different directions, divided by a visible line of fat. This means you’ll need to adjust your slicing technique when serving. The cut has excellent marbling throughout, which keeps it juicy during the smoking process.
Tri tip originated in California and became famous through Santa Maria-style barbecue. Today, it’s a favorite for smoking because it’s more forgiving than brisket but delivers similar rich, beefy flavor in a fraction of the cooking time.
Temperature and Timing Guide
| Doneness | Internal Temperature | Smoking Time (2lb Tri Tip) | Rest Time |
| Rare | 125-130°F | 1.5-2 hours | 20-30 minutes |
| Medium Rare (Recommended) | 130-135°F | 2-2.5 hours | 20-30 minutes |
| Medium | 135-145°F | 2.5-3 hours | 15-20 minutes |
| Medium Well | 145-155°F | 3-3.5 hours | 10-15 minutes |
Pro Tip: For the juiciest tri tip, I recommend aiming for medium-rare (130-135°F). Pull it from the smoker at 125-130°F as the temperature will continue to rise 5-10 degrees during resting.
Best Wood Pellets for Tri Tip
| Wood Type | Flavor Profile | Best For | Recommendation |
| Oak | Medium, balanced smoke | Traditional tri tip | Excellent all-around choice |
| Hickory | Strong, bacon-like | Bold flavor lovers | Classic BBQ flavor |
| Mesquite | Very strong, earthy | Tex-Mex style | Use sparingly or blend |
| Cherry | Mild, sweet, fruity | Milder flavor | Great for beginners |
| Competition Blend | Balanced mix | All-purpose | Foolproof choice |
I personally prefer using Traeger’s Signature Blend pellets which combine hickory, maple, and cherry woods for a balanced flavor that complements tri tip perfectly. When I first started smoking, I made the mistake of using 100% mesquite which overpowered the natural beef flavor.
Premium Pellets Make a Difference
Traeger’s Signature Blend pellets provide consistent heat and the perfect smoke flavor for your tri tip.
Preparing Your Tri Tip
Trimming and Preparation
- Remove from refrigerator: Take the tri tip out 30-45 minutes before smoking to bring it to room temperature.
- Trim the fat: Trim the thick fat cap down to about ¼ inch thickness. Some fat is good for flavor and moisture.
- Identify the grain: Note how the grain runs in two directions, separated by a line of fat. This will be important when slicing later.
- Pat dry: Use paper towels to thoroughly dry the surface of the meat for better seasoning adhesion.
Simple Tri Tip Rub Recipe
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (optional)
Mix all ingredients in a bowl. Apply olive oil to the tri tip as a binder, then coat generously with the rub on all sides.
For even better results, season your tri tip the night before and let it dry brine in the refrigerator overnight. This helps the salt penetrate deeper into the meat for enhanced flavor and moisture retention.
Step-by-Step Smoking Instructions
Smoking Process
- Preheat your Traeger: Set your Traeger to 225°F and allow it to preheat for 15 minutes with the lid closed.
- Insert probe: If using a leave-in thermometer, insert it into the thickest part of the tri tip.
- Place on grill: Put the seasoned tri tip directly on the grill grates, fat side up.
- Close lid and monitor: Smoke until the internal temperature reaches 125-130°F for medium-rare (approximately 2 hours for a 2lb tri tip).
- Optional spritz: If desired, spritz with apple juice every 45 minutes to enhance moisture and smoke adhesion.
Reverse Sear Method (Recommended)
- Remove tri tip at 125°F internal temperature
- Increase Traeger temperature to 450-500°F
- Return tri tip to grill for 3-5 minutes per side
- Remove when internal temperature reaches 130-135°F
Smoking-Only Method
- Keep Traeger at 225°F throughout cooking
- Smoke until internal temperature reaches 130-135°F
- This method takes longer but requires less attention
- Results in less crust but more smoke flavor
My Experience: I’ve found that the reverse sear method produces the best results with a perfect balance of smoke flavor and a delicious crust. The first time I tried it, I was amazed at how much more flavorful it was compared to just smoking alone.
Resting and Slicing Your Tri Tip
Proper Resting Technique
- Remove from grill: Once your tri tip reaches the target temperature, remove it from the Traeger.
- Tent with foil: Loosely cover with aluminum foil or butcher paper, creating a tent.
- Rest period: Let it rest for 20-30 minutes. This allows juices to redistribute throughout the meat.
- Collect juices: Save any juices that accumulate for serving.
Slicing Against the Grain
Slicing tri tip correctly is crucial for tenderness. Remember that the grain changes direction in this cut:
- Identify the line where the grain changes direction (usually visible as a seam of fat)
- Cut the tri tip in half along this line to separate the two different grain patterns
- Slice each half against its grain direction, cutting perpendicular to the muscle fibers
- Keep slices thin (about ¼ inch) for maximum tenderness
The first time I smoked tri tip, I didn’t pay attention to the grain direction when slicing. Half of my beautiful medium-rare tri tip ended up tough and chewy! Always remember to identify the grain pattern before cutting.
Common Beginner Mistakes to Avoid
What To Do
- Use a reliable meat thermometer
- Bring meat to room temperature before smoking
- Allow proper rest time (20-30 minutes)
- Slice against the grain
- Season generously
- Use the reverse sear method
What To Avoid
- Overcooking past medium (145°F+)
- Skipping the resting period
- Slicing with the grain
- Opening the Traeger lid frequently
- Using too much mesquite wood
- Trimming off all the fat
| Problem | Cause | Solution |
| Tough, dry meat | Overcooked and/or sliced incorrectly | Use a thermometer and pull at 130-135°F; slice against the grain |
| Not enough smoke flavor | Too short smoking time or wrong pellets | Use stronger flavored pellets or add a smoke tube |
| Bark too soft | No sear or too much spritzing | Use reverse sear method; limit spritzing |
| Uneven cooking | Cold spots on grill or uneven tri tip thickness | Rotate meat halfway through; ensure even thickness |
Serving Suggestions and Pairings
Perfect Side Dishes
Starchy Sides
- Smoked baked potatoes
- Garlic mashed potatoes
- Macaroni and cheese
- Grilled corn on the cob
Vegetable Options
- Grilled asparagus
- Smoked Brussels sprouts
- Roasted vegetables
- Fresh garden salad
Sauce Pairings
- Chimichurri sauce
- Horseradish cream
- Red wine reduction
- Garlic herb butter
Simple Chimichurri Recipe
This bright, herbaceous sauce pairs perfectly with smoked tri tip:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh oregano, finely chopped
- 3-4 garlic cloves, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Mix all ingredients in a bowl and let sit for at least 30 minutes before serving.
Frequently Asked Questions
How long does it take to smoke a tri tip on a Traeger?
For a 2-pound tri tip at 225°F, expect about 2-3 hours of total cooking time. The exact time depends on your desired doneness and the thickness of the cut. Always cook to temperature (130-135°F for medium-rare) rather than time.
What’s the best wood for smoking tri tip?
Oak is traditional for tri tip and provides a medium smoke flavor. Hickory offers a stronger flavor that pairs well with beef. Cherry or apple provide milder, sweeter notes. For beginners, Traeger’s Signature Blend pellets offer a balanced flavor profile.
Should I wrap my tri tip in foil while smoking?
Unlike brisket, tri tip doesn’t benefit from being wrapped during the smoking process. It’s better to smoke it unwrapped to develop bark, then wrap it loosely in foil only during the resting period after cooking.
Do I need to flip tri tip while smoking?
No, you don’t need to flip tri tip while smoking on a Traeger. The convection-style cooking environment provides even heat distribution. However, if you’re using the reverse sear method, you’ll want to flip it during the high-heat searing phase.
What’s the difference between smoking and grilling tri tip?
Smoking tri tip (225°F) is a slower process that infuses more smoke flavor and results in more tender meat. Grilling (400°F+) is faster but provides less smoke flavor. The reverse sear method combines both techniques for the best results.
Pro Tips for Traeger Tri Tip Success
I ruined my first tri tip by relying on cooking time instead of internal temperature. Investing in a good digital thermometer completely changed my results – now I get perfect medium-rare tri tip every time.
Advanced Tips for Better Results
- Dry brine overnight: Season with salt 12-24 hours before smoking and leave uncovered in the refrigerator for enhanced flavor and texture.
- Use Super Smoke mode: If your Traeger has this feature, use it for the first hour of cooking for enhanced smoke flavor.
- Add a smoke tube: For extra smoke flavor, use a pellet smoke tube alongside your Traeger.
- Rest in a cooler: For longer rests, wrap the foiled tri tip in towels and place in a cooler to keep warm for up to 2 hours.
- Save leftovers properly: Slice only what you’ll eat immediately; store unsliced portions for better moisture retention.
- Try coffee rub: Add 1-2 tablespoons of ground coffee to your rub for a unique flavor dimension.
Elevate Your Smoking Game
A pellet tube smoker adds extra smoke flavor to any Traeger cook. Perfect for shorter cooks like tri tip where maximum smoke is desired.
Printable Traeger Smoked Tri Tip Recipe
Perfect Smoked Tri Tip on a Traeger
Ingredients:
- 1 tri tip roast (2-3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
Equipment:
- Traeger pellet grill
- Wood pellets (hickory recommended)
- Digital meat thermometer
- Aluminum foil
- Cutting board
- Sharp knife
Instructions:
- Trim excess fat from tri tip, leaving about ¼ inch fat cap.
- Combine all dry rub ingredients in a small bowl.
- Coat tri tip with olive oil, then apply rub generously on all sides.
- Preheat Traeger to 225°F.
- Place tri tip on grill and smoke until internal temperature reaches 125-130°F (about 2 hours).
- For reverse sear: Remove tri tip, increase grill temperature to 450-500°F, then sear 3-5 minutes per side until internal temperature reaches 130-135°F.
- Rest tri tip, tented with foil, for 20-30 minutes.
- Slice against the grain and serve.
| 15 minutes | 2-3 hours | 20-30 minutes | 3-4 hours |
| 4-6 | 320 per serving | Easy | Hickory/Oak |
Final Thoughts on Smoking Tri Tip
Smoking tri tip on a Traeger is one of the most rewarding experiences for beginners and seasoned pitmasters alike. The relatively short cooking time combined with incredible flavor makes it perfect for weekend cookouts or special occasions. Remember that the key to success lies in not overcooking the meat and slicing it properly against the grain.
With the techniques and tips in this guide, you’re well-equipped to create a restaurant-quality smoked tri tip that will impress family and friends. The beauty of cooking on a Traeger is the consistency it provides – once you’ve mastered this recipe, you’ll be able to replicate your success time after time.
Happy smoking!
Ready to Start Smoking?
If you don’t already own a Traeger, the Pro Series 575 is the perfect model for beginners and experienced grillers alike.
