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.
A reliable meat thermometer is crucial for perfect tri tip. The ThermoPro TP20 gives you accurate readings without opening your Traeger.
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Before firing up your Traeger, ensure you’re following these safety guidelines to prevent accidents and ensure food safety:
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!
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.
| 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.
| 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.
Traeger’s Signature Blend pellets provide consistent heat and the perfect smoke flavor for your tri tip.
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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.
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.
Slicing tri tip correctly is crucial for tenderness. Remember that the grain changes direction in this cut:
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.
| 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 |
This bright, herbaceous sauce pairs perfectly with smoked tri tip:
Mix all ingredients in a bowl and let sit for at least 30 minutes before serving.
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.
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.
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.
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.
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.
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.
A pellet tube smoker adds extra smoke flavor to any Traeger cook. Perfect for shorter cooks like tri tip where maximum smoke is desired.
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| 15 minutes | 2-3 hours | 20-30 minutes | 3-4 hours |
| 4-6 | 320 per serving | Easy | Hickory/Oak |
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!
If you don’t already own a Traeger, the Pro Series 575 is the perfect model for beginners and experienced grillers alike.
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