Of all the meats you can smoke on a pellet grill, the tri-tip may be one of the most flavorful, and offers dozens of ways to season and enjoy it. It’s also affordable and requires little prep work to smoke or grill.
Whether you prefer a simple dry rub or buckets of sauce, consider these tips for making tri-tip the right way. There’s a recipe that’s perfect for your dining menu.
What Is Tri-Tip?
Cut from the loin primal as part of the bottom sirloin of the animal, tri-tip is a roast that used to be made into ground beef. Since it has such amazing flavor, however, it has gained popularity as a smoking meat. It’s also affordable compared to steaks and brisket.
This cut comes from the tensor fasciae latae muscle, so it’s very tender. It is also called “bottom sirloin roast” and “triangle roast.” The roast itself can be divided into smaller cuts, to make tri-tip steaks or kabob meat.
Difference Between Tri-Tip and Brisket
While brisket and tri-tip can be prepared in similar ways, they are not the same. In fact, brisket is much larger and must be smoked over a lower heat for a longer period of time until it reaches a higher internal temperature. In contrast, tri-tip is commonly cooked to be less well-done in the middle.
Did you know that brisket is more expensive? If you are looking for a cheaper cut of meat that can feed a smaller crowd, tri-tip is the way to go since it can be cut into strips and enjoyed over salads and other dishes.
How Much Tri-Tip to Buy per Person
Most recipes feature 2- to 3-pound tri-tip roasts and feed up to six people. Count on each person eating around one-third to one-half pound of meat, and remember that tri-tip is very lean. It won’t shrink as much as some of the fattier meats, and it doesn’t count bone or other nonedible parts in that pound estimate.
How to Prepare Tri-Tip
First, you should never cook tri-tip from frozen. Make sure it is fully thawed before beginning your work. You can then prepare it for cooking by following these tips.
How to Trim Tri-Tip
Tri-tip may come already pre-trimmed, but you should check for any extra bits of fat or gristle that may be unappetizing to eat. There may also be some silvery membrane, which you’ll want to remove as well. Use a trimming or small boning knife to carefully slice off fat and membrane – but don’t take off too much of the good meat.
How to Season Tri-Tip
Tri-tip has excellent flavor on its own, and you can opt for a simple salt and pepper seasoning or go all out with a robust and complex rub. Some ideas for tri-tip seasoning include marinating overnight and then adding a rub before smoking.
The Traeger 'Que BBQ Sauce makes an excellent marinade. Consider adding the Traeger Beef Rub for double the flavor. The rub can be put on just before you start the smoker to let it set for 15 minutes to absorb the spices.
How to Smoke Tri-Tip
Ready to get started? Smoking tri-tip is a fairly hands-off process, especially when using your Traeger.
What Wood Pellets to Use for Smoking Tri-Tip
Most wood pellets will do, but the top smoke flavor pick is pecan. Some people are partial to the notes of apple and mesquite, as well. You can take the guesswork out of picking a wood chip by getting our Signature Blend, which contains a mix of hickory, maple, and cherry hardwoods, and can be used for all of your other favorite smoked dishes, too.
Smoking Temperature for Tri-Tip
Set your Traeger at 180 degrees Fahrenheit. Then close the lid and allow it to warm up for 15 minutes. When it has preheated, you’ll proceed to place the meat directly on the grill grates and close the lid again.
How Long to Smoke Tri-Tip
The total smoking time depends on the size of your tri-tip. If you cut the roast into steaks, your cooking time will be much less, but most 2- to 3-pound roasts are done within 3 to 4 hours. Use the internal temperature to guide you on the total smoking time.
Tri-Tip Doneness and Internal Temperature
Tri-tip is best enjoyed when it is at 130 degrees internal temperature before you sear the sides. Be sure to remove the meat when it gets to this point, and then turn up the grill for searing. Don’t overcook the meat in the searing stage. It will continue to cook after you’ve removed it from the heat.
Searing Tri-Tip After Smoking
When almost done smoking, remove the meat, and turn the heat up to 475 degrees. Place the meat back onto the grill grates, and sear for three minutes on each side.
How to Cut Tri-Tip
There’s an art to carving tri-tip, but the good news is that anyone can master it. The right cut can help plate presentation and wow your guests by showing off the tenderness of the meat.
After the meat has been cooked, be sure to let it rest for at least five minutes. Look for two grains crossing over each other on the meat, and cut vertically. You’ll be cutting the meat in half, with one side longer than the other.
Look at each half of the meat. Can you see the grain better? Now make thin slices in the opposite direction of the grain. You can angle the knife for better control and to help you make those slices thin. Remember, the thinner the cuts, the more tender the meat will be.
Don’t plan on eating all the tri-tip in one meal? Consider cutting only as much as you’ll enjoy right away because meat loses moisture over time. While tri-tip is moist and tender, anything you don’t slice will retain juices better, making it ideal for topping salads or enjoying in a wrap the next day.
Smoked Tri-Tip Recipes
While you are always free to put your own spin on a dish, these recipes bring out the beefy flavor of this incredible cut of meat and give you some guidelines for serving up your best.
Our Tri-Tip Roast is marinated in Traeger ‘Que BBQ and rubbed with a blend of bold seasonings. Just be sure to give yourself some time; this recipe requires marinating overnight.
Two simple ingredients, coffee and beef rub, make up the award-winning combination found in this Longhorn Cowboy Tri-Tip recipe. Taste for yourself why this dish was voted the best.
Have access to some quality Wagyu beef? This Wagyu Tri-Tip recipe is light on prep work and loaded with flavor.
Finally, this simple Smoked Tri-Tip recipe is our signature method. It’s seasoned with a simple salt and pepper mix, then allowed to cook in smoky goodness for a taste you can’t resist.
A little sweet and sassy, this Grilled Molasses and Chili Tri-Tip boasts unique flavors and a crowd-pleasing exterior. It rivals anything brisket can offer.
Reverse Seared Tri-Tip with Chimichurri Sauce brings together the smokiness of a delicate meat with the herby, green zest of a homemade chimichurri. Make extra sauce and have a reason to set some aside for leftovers.
What to Serve With Smoked Tri-Tip
Anything goes with this tender smoked treat, but these side dishes are favorites.
Leave the skins on these Smoked Smashed Potatoes made from red-skinned beauties and loaded with butter and sour cream. They are excellent topped with green onions.
Skip the oil or air fryer. These Crispy No-Fry Potatoes taste like home fries including a hint of paprika. You won’t miss the extra work required by other fry recipes.
Blue cheese and a nice balsamic take this Steak Salad to the next level. Prepare it alongside your tri-tip, or place the meat directly on top.
This Texas Pinto Beans recipe takes some time to do right, but it’s worth the wait. Enjoy garlic, jalapenos, and a balanced blend of spices that take standard dried pinto beans in a delicious new direction.
If green beans are fresh and in season, there’s no better way to prepare them than this Butter Braised Green Beans recipe. Drenched in butter and smoked to perfection, even frozen green beans will earn praise.
Tri-tip also makes an amazing leftover ingredient. From steak and eggs to your next nacho topping, the tenderness of the meat makes it easy to reheat without becoming tough or dry.
How difficult is it to smoke tri-tip? With a little bit of work required during prep time, you may find yourself running back to this delectable cut of meat, again and again, this season. It’s easy, affordable, and versatile, too. The only thing you may regret is that you didn’t try it sooner.