Smoked Tri-Tip on Traeger: Reverse Sear to Perfection

Smoked tri-tip with a reverse sear is one of the best things you can cook on a Traeger® pellet grill, and it is ready in under 3 hours. The reverse sear method — smoking low at 225°F first, then blasting at 500°F to finish — produces a tri-tip with deep smoke flavor, a perfectly pink center from edge to edge, and a dark, crusty sear on the outside. It is the best of both worlds: the flavor of a smoker and the crust of a steakhouse grill.

Tri-tip is a California BBQ staple that has been gaining popularity across the country, and for good reason. The cut is affordable, flavorful, and fast to cook compared to brisket or pork butt. It is the perfect weeknight or weekend protein when you want serious BBQ flavor without an all-day commitment.

Why Tri-Tip Is Perfect for the Traeger

Tri-tip and pellet grills are an ideal match:

• Reverse sear versatility — The Traeger® can smoke at 225°F and then crank to 500°F on the same grill. No need for a separate cast iron pan or charcoal chimney.
• Quick cook time — Start to finish in 2 to 3 hours, including the sear and rest. This is one of the fastest "real BBQ" proteins you can smoke.
• Consistent results — The even heat of a pellet grill cooks the tri-tip uniformly, minimizing the grey band of overcooked meat below the crust.
• Smoke flavor in a short window — Even 1 to 1.5 hours of smoke at 225°F infuses noticeable wood-fire flavor into the meat.

What Is Tri-Tip?

Tri-tip is a triangular muscle cut from the bottom sirloin of the cow. It typically weighs 2 to 3 pounds and is about 2 to 3 inches thick at the widest point, tapering to a thin tip. Key characteristics:

• Triangular shape — The distinctive triangle shape gives the cut its name. The varying thickness means you get a range of doneness across the roast — rare to medium-rare at the thick end, medium at the thin end — which is actually an advantage when serving people with different preferences.
• Moderate marbling — Less marbled than a ribeye but more than a sirloin steak. Enough fat for flavor and moisture when cooked to medium-rare.
• Two grain directions — The grain runs in two different directions because the tri-tip is a single muscle with a characteristic grain shift about two-thirds of the way through. This is critical to know when slicing.
• Affordable — Typically $8 to $12 per pound, making it a great value for the quality of beef you get.

Equipment You Will Need

• Traeger® Woodridge Pellet Grill — versatile enough for both the 225°F smoke phase and the 500°F sear
• Traeger® Hickory Hardwood Pellets — hickory gives beef a bold, classic smoke flavor in the short smoking window
• ThermoWorks Thermapen ONE — absolutely essential for nailing the pull temperature before the sear
• MEATER Plus Wireless Thermometer — leave-in monitoring during the smoke phase
• Traeger® Grill Brush — clean grates are critical for a good sear and preventing sticking

Ingredients

• 1 whole tri-tip roast (2-3 lbs) — look for good marbling and an even thickness. USDA Choice or Prime is recommended. Untrimmed tri-tip with the fat cap intact works best — the fat renders during smoking and adds flavor.
• 2 tablespoons coarse black pepper — the same coarse grind you would use for brisket.
• 1 tablespoon kosher salt
• 1 tablespoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika — adds color and reinforces the smoke flavor.
• 1 tablespoon olive oil — helps the rub adhere and promotes a better sear.

This is essentially the same SPG rub used for brisket with a touch of smoked paprika. See our best brisket rub recipe for more detail on the rub.

Step-by-Step Instructions

Step 1: Season the Tri-Tip (10 Minutes)

1. Remove the tri-tip from its packaging. If there is a fat cap, leave it on — it renders during the smoke and protects the meat.
2. Pat the tri-tip completely dry with paper towels on all sides.
3. Drizzle with olive oil and rub it into all surfaces with your hands.
4. Mix the coarse black pepper, kosher salt, granulated garlic, onion powder, and smoked paprika in a small bowl.
5. Season the tri-tip generously on all sides, pressing the rub into the meat.
6. Let the seasoned tri-tip sit at room temperature for 30 minutes while the grill preheats.

Pro tip: For deeper seasoning, salt the tri-tip the night before and refrigerate uncovered. Apply the remaining spices just before cooking. The overnight salt creates a dry brine effect that penetrates the meat and forms a tacky surface for better smoke adhesion.

Step 2: Smoke at 225°F (1-1.5 Hours)

1. Fill the hopper with hickory pellets. The Signature Blend also works well for a more balanced, versatile smoke flavor.
2. Set the Traeger® to 225°F and preheat for 10 to 15 minutes.
3. Place the tri-tip directly on the grill grates, fat-side up.
4. Insert a leave-in probe into the thickest part of the tri-tip.
5. Close the lid and smoke until the internal temperature reaches 115 to 120°F. This is the pull temperature for a medium-rare finish after searing and resting.
6. This phase typically takes 1 to 1.5 hours depending on the thickness of your tri-tip.

If your Traeger® has Super Smoke mode, use it during this entire phase. Since the smoke window is short, maximize it.

Temperature targets before searing:

Important: Do not cook tri-tip past medium. This cut becomes tough and dry beyond 145°F internal temperature. Medium-rare (130-135°F final) is the sweet spot.

Step 3: Sear at 500°F (6-8 Minutes Total)

The sear is what creates the crust and locks in the smoke flavor.

1. Remove the tri-tip from the grill and set it on a plate or cutting board.
2. Increase the Traeger® temperature to 500°F (or the highest setting your model allows).
3. Wait 10 to 15 minutes for the grill to fully reach temperature. The grates need to be screaming hot for a good sear.
4. Clean the grates with a grill brush while they heat up. Clean, hot grates = better sear marks and less sticking.
5. Place the tri-tip back on the grill and sear for 3 to 4 minutes per side. Do not move it once placed — let the crust develop.
6. Flip once and sear the other side for another 3 to 4 minutes.
7. If there is a fat cap, sear that side for 2 minutes as well.
8. The internal temperature should reach 130 to 135°F for medium-rare after the sear.

Step 4: Rest for 10 Minutes

1. Remove the tri-tip from the grill and transfer to a cutting board.
2. Tent loosely with aluminum foil. Do not wrap tightly — you want to preserve the crust.
3. Rest for 10 minutes. Carryover cooking will raise the internal temperature another 3 to 5 degrees.
4. The final temperature for medium-rare should be 130 to 135°F after resting.

Step 5: Slice Against the Grain

Slicing tri-tip correctly is essential. If you cut with the grain, the meat will be chewy and stringy regardless of how well it was cooked.

1. Place the tri-tip on the cutting board and identify the direction of the grain (the lines running through the meat).
2. Start at the thin, pointed end of the triangle. Slice perpendicular to the grain in thin slices, about 1/4 inch thick.
3. About two-thirds of the way through, the grain direction shifts. You will see the lines change orientation.
4. Rotate the roast 90 degrees and continue slicing against the new grain direction.
5. Each slice should be tender enough to pull apart easily.

Serve immediately. Tri-tip is best eaten fresh off the grill.

Pro Tips for the Best Smoked Tri-Tip

• Do not overcook it. Tri-tip is a lean cut that becomes tough past medium. Pull early — you can always sear longer, but you cannot un-cook it.
• Use an instant-read thermometer. The difference between perfect medium-rare (130°F) and overcooked (150°F) is small. A Thermapen ONE reads in 1 second and takes the guesswork out entirely.
• Let the grill fully preheat for the sear. A sear at 400°F is not the same as a sear at 500°F. The extra heat creates a darker, crunchier crust in less time, which means less overcooked meat below the surface.
• Slice thin. Thin slices (1/4 inch) against the grain maximize tenderness. Thick slices showcase grain texture and can be chewy.
• Leave the fat cap on during cooking. It renders and bastes the meat during the smoke. You can trim it off after slicing if guests prefer.
• This rub works on other beef cuts. The same seasoning is excellent on ribeyes, New York strips, or any steak you want to reverse-sear on the Traeger®.

Variations to Try

Santa Maria-Style Tri-Tip

The original California preparation. Replace the rub with a Santa Maria seasoning: 2 tablespoons garlic salt, 1 tablespoon black pepper, 1 tablespoon dried parsley, 1 teaspoon onion powder, 1 teaspoon dried rosemary (crushed), and a pinch of cayenne. Skip the smoke phase and grill directly at 350°F, flipping every 10 minutes until 130°F internal.

Coffee-Crusted Reverse Sear Tri-Tip

Add 1 tablespoon of finely ground dark roast coffee and 1 teaspoon of cocoa powder to the base rub. The coffee and cocoa create an incredibly dark, complex crust that pairs beautifully with the smoke flavor. Use mesquite pellets for a bold match.

Chimichurri Tri-Tip

Cook the tri-tip as directed, then top the sliced meat with fresh chimichurri sauce: 1 cup fresh parsley, 4 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 teaspoon red pepper flakes, and salt to taste. Pulse in a food processor. The bright, herbal chimichurri cuts through the rich, smoky meat.

Frequently Asked Questions

What is a tri-tip?

Tri-tip is a triangular cut from the bottom sirloin, weighing 2 to 3 pounds. It is popular in California BBQ and has excellent beefy flavor, moderate marbling, and a tender texture when cooked to medium-rare. The varying thickness means you get a range of doneness across the roast.

What internal temperature should smoked tri-tip reach?

For medium-rare, pull the tri-tip at 115 to 120°F before the sear. After searing and resting, the final temperature will be 130 to 135°F. For medium, pull at 125°F for a final of 140 to 145°F. Do not cook past medium.

What is a reverse sear and why use it for tri-tip?

A reverse sear means cooking low and slow first, then finishing with a high-heat sear. This produces a more evenly cooked interior with less overcooked meat below the crust. It also infuses smoke flavor that a traditional sear cannot achieve.

Should I wrap tri-tip while smoking?

No. Tri-tip cooks too quickly (1 to 1.5 hours) for wrapping to be beneficial. Wrapping is for long cooks like brisket where you need to push through the stall. Leave tri-tip unwrapped for maximum bark and smoke flavor.

How do I slice tri-tip correctly?

The grain changes direction about two-thirds through the roast. Start slicing at the thin pointed end against the grain. When the grain shifts direction, rotate the roast 90 degrees and continue slicing against the new grain. Cutting with the grain instead of against it results in chewy meat.

What to Cook Next

Love the reverse sear method? Try these next:

• Traeger Brisket Recipe — The ultimate low-and-slow beef cook for when you want to go big.
• Smoked Chuck Roast (Poor Man's Brisket) — Another beef cut that shines on the Traeger® with a longer, slower approach.
• Best Brisket Rub Recipe — The same SPG foundation works on tri-tip, brisket, and steaks.
• Traeger Smoked Chicken Thighs — Master the two-stage method on poultry next.

Browse all of our Traeger® recipes for more inspiration.