My Traeger Tri-Tip recipe is an easy way to achieve a tender, juicy roast with a deeply flavored crust. Using a reverse-sear approach, the tri-tip is gently smoked on the Traeger and then finished at a higher temperature to create a caramelized exterior while keeping the interior evenly cooked.
Reverse Seared Roasted Garlic Tri-Tip
If you love the smoke and depth of flavor that a pellet grill provides, tri-tip is one of the most satisfying cuts to cook. It’s quick compared with large barbecue cuts like brisket, and it rewards a simple seasoning and careful temperature control with steakhouse-quality results in under two hours.
This recipe highlights a simple spice rub and a reverse-sear method: start low to develop even doneness and smoke flavor, then finish hot for a crisp, savory crust. Prep takes only minutes, and the method is forgiving when you use a thermometer to monitor internal temperature.
Tri-tip is a triangular cut from the bottom of the sirloin. It’s lean, beefy, and cooks much faster than brisket or chuck. Popular in Santa Maria–style barbecue, tri-tip gives great flavor and texture with far less time on the smoker.
Always let the tri-tip rest before slicing to allow the juices to redistribute. Slice against the grain to keep slices tender; cutting with the grain yields chewier pieces.
Cooking for different doneness preferences?
You don’t have to overcook the whole roast to satisfy everyone. Cook the tri-tip to your preferred doneness, slice it, then quickly sear individual slices in a hot pan for diners who want theirs more well done. That way the main roast stays juicy and everyone gets the temperature they like.
Why You’ll Love This Dish
- Smoky flavor – Gently smoking the tri-tip adds a wood-fired depth that complements the beef.
- Tender and juicy – The reverse-sear method helps ensure an even, pink interior.
- Simple seasoning – A straightforward rub enhances the meat without overpowering it.
- Quick to cook – Faster than many barbecue roasts while still delivering rich flavor.
- Easy to customize – Pull at 125°F for medium-rare or 135°F for medium, then rest before slicing.
Use this tri-tip in tri tip bites or other recipes that call for smoked beef.
Recipe Shopping List
You likely have most of the basics at home. For the full amounts, see the recipe card below.
- Tri-tip roast – A 3-pound tri-tip is ideal for 4–6 servings. If you can’t find tri-tip, sirloin tip or a flat iron will work with adjusted cooking times.
- Seasonings – Kosher salt, black pepper, paprika, cayenne, onion powder, and garlic powder form a balanced rub that highlights the beef.
- Pellets – Fruitwoods like cherry or apple add mild sweetness; hickory, oak, or mesquite give a stronger smoke. Any quality pellet will work.
Try making tri-tip beef birria with leftover roast for a delicious second meal.
How To Make This Recipe
Below is a concise overview of the process. Refer to the recipe card for precise measurements and timing.
- Preheat the Traeger – Set the grill to 250°F for the initial low-and-slow phase.
- Season the tri-tip – Rub evenly with the seasoning blend so all surfaces are covered.
- Smoke gently – Place the tri-tip on the grill, smoke for 30 minutes, flip, and smoke another 30 minutes.
- Finish hot – Increase the grill to 350°F and cook for 20–30 more minutes. Pull at 125°F for medium-rare or 135°F for medium.
- Rest and slice – Allow the roast to rest 10 minutes, then slice thinly against the grain and serve.
A quick note on thermometers
Use a reliable meat thermometer—instant-read or probe. Tri-tip can go from perfect to overcooked quickly, and temperature, not time, is the best guide.
Why reverse-sear instead of low & slow?
Low-and-slow smoking the entire cook can work, but reverse-searing (low smoke, then high heat) gives you a uniformly pink interior and a distinct crust in less time. For a weeknight roast that still tastes special, this method is an excellent compromise.
Recipe FAQ
What temperature is tri-tip done?
Tri-tip is best when not overcooked. Aim for 125°F for medium-rare or 135°F for medium. If you prefer no pink, this cut may be less forgiving.
How do I store leftover tri-tip?
Wrap leftovers tightly in foil or use an airtight container and refrigerate for up to four days.
What’s the best way to reheat tri-tip?
Reheat gently in a 250°F oven until warm, or quickly sear slices in a hot skillet to refresh the crust. Avoid microwaving if you want to retain juiciness.
Can I prepare tri-tip in advance?
Yes—season the tri-tip several hours or overnight ahead of time for deeper flavor. Let it sit at room temperature for about 30 minutes before grilling.
What wood pellets work best?
Hickory, oak, or mesquite provide bold smoke; cherry or apple give a milder, slightly sweet profile. Use what you enjoy and what you have on hand.
Can I make this for a crowd?
Yes. Plan about ¾–1 pound of raw tri-tip per person when it’s the main course. For larger gatherings, cook multiple roasts and time so each rests before serving.
Brisket-style tri-tip is also delicious—try a brisket-style approach if you want deeper bark and smoke concentration.
Serve This With
Classic pairings include grilled corn on the cob and smoky baked potatoes. Bright sides like a crisp Greek salad or chimichurri cut through the richness, while mashed potatoes, smoked mac and cheese, or mushroom risotto make heartier accompaniments.
- Garlic mashed potatoes
- Smoked mac and cheese
- Chimichurri sauce
- Grilled corn on the cob
Featured Reader Reviews
“Amazing flavor! Easy and delicious!!”
Nicole Machart-Reuwsaat (posted with permission)
“OMG I love smoking tri-tip on the Traeger smoker, it comes out perfect every time!”
– Bell
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Traeger Tri-Tip
A simple and reliable Traeger tri-tip recipe that produces a tender, juicy roast with a rich, smoky crust—perfect for weeknights or entertaining.
Ingredients
- 3 pound tri-tip
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Preheat your Traeger to 250°F.
- Rub the tri-tip all over with the seasoning mixture.
- Place the tri-tip on the grill and smoke for 30 minutes, then flip and smoke another 30 minutes.
- Increase grill temperature to 350°F and continue cooking 20–30 minutes more. Remove when internal temp reaches 125°F for medium-rare or 135°F for medium.
- Let rest 10 minutes, then slice thinly against the grain and serve.
Nutrition Information (per serving)
- Calories: 484
- Total fat: 25g
- Cholesterol: 188mg
- Sodium: 650mg
- Carbohydrates: 1g
- Protein: 59g