Pellet Grill Tri Tip Recipe [On a Traeger, Pit Boss, etc.]

Tri-tip, a flavorful and tender cut from the bottom sirloin, has become a favorite among barbecue enthusiasts. When prepared on a pellet grill, this triangular-shaped roast absorbs a rich, smoky essence while maintaining its juicy tenderness. This comprehensive guide will walk you through the steps to achieve a perfectly smoked tri-tip, from selection to serving, ensuring a mouthwatering experience for you and your guests.

Understanding Tri-Tip

Before diving into the cooking process, it’s essential to understand what makes tri-tip unique. Originating from California’s Central Coast, particularly the Santa Maria Valley, tri-tip has a rich history in American barbecue culture. This cut is known for its triangular shape and a balance of leanness and marbling, offering a beefy flavor that’s both robust and versatile. Its relatively quick cooking time compared to other cuts makes it a popular choice for both weeknight dinners and weekend gatherings.

Selecting the Right Tri-Tip

Choosing a high-quality tri-tip is the foundation of a delicious meal. Aim for a roast weighing between 2.5 to 3 pounds with good marbling, as the intramuscular fat enhances flavor and tenderness during cooking. While some prefer leaving the fat cap intact for added moisture, trimming it allows seasonings and smoke to penetrate more effectively. When purchasing, consider sourcing from a reputable butcher or meat counter to ensure freshness and quality.

Preparing the Tri-Tip

Proper preparation sets the stage for a successful cook. Follow these steps to get your tri-tip ready for the grill:

• Trimming: Place the tri-tip on a clean cutting board. Using a sharp knife, like a Dalstrong, carefully remove any silver skin and excess fat from the roast. This not only improves the texture but also allows the seasoning to adhere better.
• Seasoning: Apply a binder like olive oil or Worcestershire sauce to help the seasoning stick. Then, generously coat all sides with a blend of kosher salt, freshly ground black pepper, garlic powder, and optional spices like smoked paprika or chipotle powder for added depth.
• Marinating (Optional): For an extra layer of flavor, consider marinating the tri-tip. A simple marinade of soy sauce, garlic, and herbs can infuse the meat with additional taste. If marinating, place the tri-tip in a resealable bag with the marinade and refrigerate for at least 4 hours, or overnight.
• Resting Before Cooking: After seasoning or marinating, let the tri-tip sit at room temperature for about 30 minutes before grilling. This ensures even cooking throughout the roast.

Setting Up the Pellet Grill

A well-prepared pellet grill is crucial for achieving the desired smoky flavor and perfect cook.

1. Preheating: Set your pellet grill to 225°F and preheat with the lid closed for 15 minutes. For enhanced flavor, use the Super Smoke setting if available.
2. Wood Pellets: The choice of wood pellets significantly impacts the flavor profile of your tri-tip. Hardwoods like hickory, oak, or pecan complement beef well, imparting a robust smoky flavor. Hickory pellets, in particular, are known for their strong flavor that pairs excellently with tri-tip.
3. Smoke Management: Ensure your grill’s smoke stack or vent is adjusted to allow proper airflow. This helps maintain consistent temperatures and clean smoke, which is vital for flavor development.

Smoking the Tri-Tip

Now that your grill is ready, it’s time to smoke the tri-tip to perfection.

• Placement: Insert a meat thermometer probe into the thickest part of the tri-tip. Place the roast directly on the grill grates, positioning it away from direct heat sources to promote even cooking.
• Smoking: Close the lid and smoke until the internal temperature reaches 130°F for medium-rare, approximately 60-90 minutes. Cooking times may vary based on factors like meat thickness and ambient temperature, so relying on internal temperature is key.
• Monitoring: Keep an eye on the grill’s temperature and the meat’s internal temperature throughout the cooking process. Consistent heat and avoiding frequent lid openings will ensure a steady cook.

Reverse Searing Pellet Grill Tri Tip for a Perfect Crust

The reverse sear method enhances the tri-tip’s exterior texture and flavor.

• Resting Before Searing: Once the desired internal temperature is reached, remove the tri-tip from the grill and wrap it loosely in foil. Allow it to rest while you increase the grill temperature.
• Increasing Grill Temperature: Increase the grill temperature to 450°F and preheat with the lid closed for 15 minutes. This high heat is essential for achieving a good sear.
• Searing: Unwrap the tri-tip and return it to the grill. Sear each side for 4 minutes to develop a flavorful crust. For an alternative method, you can use a cast-iron skillet preheated to high heat on the stovetop. Lightly oil the skillet and sear the tri-tip for 1-2 minutes per side, depending on your desired doneness.
• Alternative Searing Methods: If you prefer, searing can also be done over an open flame or using a broiler. The goal is to achieve a caramelized crust that enhances the meat’s flavor and texture.

Resting and Slicing

Proper resting and slicing techniques ensure maximum juiciness and tenderness.

• Resting After Searing: After searing, remove the tri-tip from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
• Identifying the Grain: Tri-tip has a unique grain pattern that changes direction. Before slicing, identify the direction of the grain and slice against it in thin, even slices. This technique maximizes tenderness and makes each bite more enjoyable.

Serving Suggestions for Pellet Grill Tri Tip

Smoked tri-tip is incredibly versatile and pairs well with a wide range of sides. For a classic BBQ platter, serve it with creamy coleslaw, baked beans, and grilled corn. For something lighter, consider pairing with a simple arugula salad dressed in lemon vinaigrette or roasted seasonal vegetables. Tri-tip also makes fantastic sandwiches—just pile on some thin slices, add horseradish mayo or chimichurri, and layer into a crusty roll.

FAQ: Pellet Grill Tri Tip

• What is tri-tip? Tri-tip is a triangular cut of beef from the bottom sirloin. It’s known for its rich flavor, moderate marbling, and relatively quick cooking time.
• Is tri-tip good for smoking? Yes, tri-tip is excellent for smoking. Its size and fat content make it ideal for absorbing smoke flavor while staying tender and juicy.
• How long should you smoke tri-tip on a pellet grill? Typically, tri-tip takes 60-90 minutes at 225°F to reach medium-rare. Use a meat thermometer for precision, as thickness and grill conditions vary.
• What internal temperature is best for tri-tip? For medium-rare, aim for an internal temperature of 130°F. For medium, 135°F is a good target. Always rest the meat before slicing.
• Should you reverse sear tri-tip? Absolutely. Reverse searing gives tri-tip a beautiful crust and enhanced flavor after it’s been gently smoked to temperature.
• What are the best pellets to use with tri-tip? Hickory, oak, and pecan are top choices. They deliver a bold, smoky flavor that pairs perfectly with beef.
• Can I marinate tri-tip before smoking? Yes, marinating adds another layer of flavor. Even a few hours in a marinade of garlic, herbs, and soy sauce can make a big difference.
• Should I trim the fat cap before cooking? That depends on personal preference. Leaving it on can help retain moisture, but trimming it allows better seasoning and smoke penetration.
• Do I need to flip tri-tip while smoking? No, there’s usually no need to flip during the smoking phase. Just monitor the temperature and let the smoke do its work.
• What’s the best way to slice tri-tip? Always slice against the grain, which changes direction in this cut. This results in tender, easy-to-chew slices.
• Can tri-tip be cooked to medium or well-done? Yes, but medium-rare is ideal for maximum tenderness and flavor. Cooking past medium may dry out the meat.
• How do I store leftover tri-tip? Wrap tightly in foil or place in an airtight container. Refrigerate for up to 3-4 days or freeze for longer storage.
• Can I reheat smoked tri-tip? Yes. Reheat gently in the oven at 250°F, covered with foil, until warmed through to avoid drying it out.
• What dishes can I make with leftover tri-tip? Use leftovers in sandwiches, tacos, grain bowls, or even breakfast hash. It’s incredibly versatile.
• What sauces go well with tri-tip? Chimichurri, garlic butter, horseradish cream, and BBQ sauce all complement tri-tip beautifully.

Final Thoughts

Smoking tri-tip on a pellet grill is one of the most rewarding ways to enjoy this underrated cut of beef. With the right preparation, smoking technique, and a good sear, you can create a main dish that’s bursting with flavor and perfect for nearly any occasion. Pair it with your favorite sides, serve it sliced or in a sandwich, and you’ve got a meal your guests won’t forget.

Recommended Video

For a great visual walkthrough, check out this YouTube video: How to Smoke a Tri-Tip on a Pellet Grill