How to Smoke Tri-Tip for Tender, Flavorful Results

Smoked Tri-Tip Recipe coated in a bold roasted garlic rub, then reverse-seared on a pellet grill. It’s an easy, elegant beef roast that delivers impressive flavor with minimal fuss.

Traeger Smoked Tri-Tip Recipe

Tri-tip is an underappreciated roast that cooks beautifully on a smoker. It’s not always easy to find on restaurant menus, but when prepared right—smoked slowly and finished with a high-heat sear—tri-tip offers a tender, beefy bite that’s hard to beat. This version uses a roasted garlic style rub and a reverse-sear technique on a pellet grill for consistent results and great crust.

This method focuses on low-and-slow smoking first to build smoky flavor, followed by a high-heat finish to develop a savory crust. The result is evenly pink interior with a nicely seared exterior—ideal for slicing thin for sandwiches or serving as a main course.

How To Make This Recipe

This is a straightforward reverse-sear approach that produces consistent, restaurant-quality results.

1. Remove the tri-tip from the refrigerator and let it come to room temperature while you preheat the pellet grill to 175°F (approx. 80°C).
2. Generously coat the roast with your roasted garlic rub or favorite beef rub, massaging it into the meat.
3. Place the tri-tip on the preheated grill and smoke at 175°F for about 90 minutes, or until the internal temperature is approaching your desired pull temperature minus the carryover target.
4. Remove the roast, tent loosely with foil, and raise the grill temperature to its highest setting (typically 400–450°F / 200–230°C) to prepare for the sear.
5. Return the tri-tip to the hot grill and cook until the internal temperature reaches the “pull” temperature you prefer (see the temperature guide below). For a medium-rare finish many cooks pull at about 120°F so the final temperature settles around 125°F during resting.
6. Rest the roast uncovered or loosely tented for 10 minutes before slicing to allow juices to redistribute. Slice thinly across the grain.

The Best Rub For Tri-Tip

A simple roasted garlic-based SPG (salt, pepper, garlic) style rub works wonderfully on tri-tip because it enhances the beef without overpowering it. Use a blend that includes garlic powder, onion powder, smoked paprika, salt, and black pepper for a classic, savory flavor. Apply the rub liberally so it forms a flavorful crust during the sear.

How Can You Tell When Tri-Tip Is Done?

A reliable instant-read thermometer is essential for optimal results. Tri-tip benefits from precise timing and temperature control; you don’t want to overcook it into a dry, well-done roast. Insert the thermometer into the thickest part of the meat and pull it at your preferred temperature. The roast will continue to rise a few degrees while resting.

Serve This With

Tri-tip is versatile. Slice it thin and stack it in sandwiches with melted cheese and caramelized onions, or serve thicker slices with barbecue sauce on the side. Popular accompaniments include creamy coleslaw, barbecued baked beans, roasted vegetables, or simple grilled potatoes. For a casual gathering, thin slices on toasted rolls make excellent handhelds.

Featured Reviews

“Turned out perfect. Just enough smoke and seared to a medium rare. Only a couple of small pieces left!”

– Donna Price

Enjoy this smoked tri-tip as a centerpiece for a family meal, a cookout, or sliced for hearty sandwiches. With a simple rub, steady smoke, and a hot finish, it’s a dependable way to get great results from a modest cut of beef.