Traeger Tri-Tip - Smoked Tri-Tip Recipe on the pellet grill (2024)

FAQs

How long does it take to smoke a tri tip on pellet smoker? ›

The amount of time it takes to cook a tri tip depends on the size and also the level of doneness you're going for. At 225 degrees Fahrenheit, a 2-pound tri tip takes an hour for rare, to an hour and a half for medium-rare. A 3-pound tri tip requires about 90 minutes for rare, and 2 hours for medium-rare.

Place the tri-tip, fat side up, on the lower smoker rack. Insert the attached probe thermometer in the fatter end of the roast. Close the top. Smoke for approximately 2 hours for medium rare.

Once the bark is set, it's time to wrap. Using pink butcher paper, wrap your tri-tips and put them back in the smoker, and increase the smoker's temperature to 275°F (135°C). Now we start monitoring the meat's internal temperature in earnest.

There's nothing quite as good as smoked tri-tip if you have a hankering for tender, delicious, melt-in-your-mouth, beef! If you don't agree with that statement then maybe beef is not your thing or you haven't had good smoked tri-tip yet.

Our Advice. It will be best to keep the food smoker closed for the whole duration and pick either fat side up or down. If you choose the fat side up, you may end up with a more tender product. If you go for the fat side down, you can retain the flavor you rubbed on the surface.

After the steak has been slow smoked, sear it in a cast iron skillet for 2-3 minutes per side. I also like to let my tri tip rest for 10-15 minutes before slicing and serving.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish.

Allow the grill to heat for 10-15 minutes to ensure it's hot enough to sear. Once the grill is up to searing temp, sear the tri-tip on each side for approximately 2 minutes, flip, and repeat on the other side.

And I've been skeptical… But I had to try it out and I was surprised. Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too.

How to keep tri-tip from drying out? ›

Marinating your tri-tip can also help keep it juicy. The salt in most marinades produces a mild brining effect, which can help the meat retain more moisture. A good marinade, like one of these unique steak marinades you need to try, will also improve the flavor of your steak.

Smoke: Place your roast on a 225° smoker and close the lid. I like it best when cooked to 130-135°, which will give you a nice cooked interior that's still a little pink. If you cook tri tip past this point and into medium and medium-well, you'll sacrifice tenderness.

Transfer to indirect heat (between 250-300 degrees F) and cover the grill, letting the tri-tip cook until it reaches 130 degrees F on an instant read digital meat thermometer (affiliate link) inserted into the thickest part of the meat for a medium-rare tri-tip.

Allow it to rest for 10–15 minutes before carving. The temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor.

The best techniques for how to cook tri-tip steak are fast-cooking methods, meaning less time in the kitchen and more time for eating. This particular cut comes from the bottom sirloin, which also makes a delicious roast.

There are two main reasons to spritz smoked meat: adding moisture and flavor. Moisture is the most important reason to spritz your meat. Smoking is a dry process, and it's important to add back some of that lost moisture. Spritzing will help keep your meats juicy and tender and will also help them cook more evenly.

Allow the grill to heat for 10-15 minutes to ensure it's hot enough to sear. Once the grill is up to searing temp, sear the tri-tip on each side for approximately 2 minutes, flip, and repeat on the other side.

For smoked tri tip, our preference is to leave the fat cap on. A trimmed tri tip has had most of the fat removed, making it leaner but potentially drier when cooked. The one advantage of removing the fat cap is that there is more surface area for seasonings or a dry rub.