Pellet Grill Smoked Tri Tip

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Smoked Tri Tip is the King of Hot and Fast BBQ. It is very popular on the West Coast but has made its way east recently. It can be sliced thin or thick and is one of my favorite cuts to throw on the pellet grill.

sliced smoked Tri Tip on a cutting board

If you follow this recipe, you will have a perfect juicy beef tri-tip every time. We will discuss how to season, slice, and serve this amazing cut of beef and some fun dishes to serve on the side.

If you love a juicy French Dip slider or sandwich, then this smoked tri-tip recipe is calling your name!

sliced Tri Tip on a bun with provolone cheese and cilantro

Why This Smoked Tri-Tip is the Best

Hot and Fast: Tri-tip can be cooked to a temperature unlike other cuts of BBQ like brisket, so the cooking time is much shorter.
Juicy: Cooking a tri-tip medium rare will guarantee a juicy, tender meal every time.
Affordable: You can pick up a tri-tip and feed the entire family or your friends at the tailgate, so it's a great option for feeding a large group.
Versatile: Smoked tri-tip can be served sliced on its own or stacked up on a sandwich. It also goes great with all different types of sauces.

Tri-tip doesn't get enough love for sandwiches, so step up your game and make a Smoked French Dip Sliders using this smoked tri-tip recipe.

If you really want to level up your dish, consider whipping up a quick batch of my spicy horseradish aioli to serve with the French dip sliders.

Whole Tri Tip held by tongs over the grill

Smoked Tri Tip Ingredients

The Meat

Meat: We will be smoking 2.5 lbs of beef tri-tip sirloin for the meat. This is a step up from a brisket, so if you want to get fancy or spend a bit more money, you can substitute it with brisket.

Beef Au Jus

Vegetables: 2 carrots, 1 yellow onion, and 3 celery ribs.
Beef Stock: 1 Qt of beef stock.
Sauce: 1 tbsp of Worcestershire sauce

Seasoning: 1 sprig of fresh thyme and 1 sprig of rosemary. Note you can also use additional seasonings if you so choose like black pepper, kosher salt, brown sugar, and a touch of garlic powder and/or onion powder.

For more details see the printable recipe card below

sliced smoked Tri Tip on a cutting board with smoked au jus

How To Prepare Smoked Tri-Tip

Preheat. Preheat the Pellet Grill to 200 degrees F.
Season and smoke meat. Season tri-tip on all sides with your favorite dry rub. I kept it simple with a salt and pepper-based Texas-style brisket rub. Smoke (a quick sear) until the tri-tip reaches an internal temperature of 100 degrees F.
Prepare the au jus ingredients. Place a quartered onion, carrots, four stalks of celery, Italian seasoning, and a quart of beef broth in an aluminum foil pan.
Cook. Once the tri-tip reaches 100 degrees, place it in the foil pan on top of the vegetables and continue smoking until it reaches an internal temperature of 130 Degrees F.
Rest and Sear. Remove the tri-tip and let it rest for about 15 minutes while you raise the grill's temperature to 400 degrees F. Sear the tri-tip on all sides for about 2 minutes per side.
Make it a sandwich (optional): Slice the tri-tip thin and place it on a bun with provolone cheese. Strain off the au jus and serve on the side for dipping the sliders
Pro-Tip: The final temperature of the meat will be between 125 degrees (rare) to 160 degrees Fahrenheit (well-done).

Reverse Sear Tri-Tip Method

I prefer the reverse sear method when cooking tri-tip because I can incorporate a lot more smoke by cooking at a lower temperature and then searing to finish.

Smoking at a higher temp is fine, but the low smoke incorporates the smoky flavor in the beef.

Searing at the end for the last few minutes is a huge bonus, as it creates a nice crust that locks in the juiciness on the inside.

picking up a tender slice of smoked tri tip

Cooking Tips and Variations

Slicing: It's essential to slice the tri-tip against the grains. I cut the tri-tip in half right at the boomerang point. Then, I make thin slices, starting at each point, cutting against the grains of the meat.
Add Ons: Get fancy and add sautéed mushrooms, cooked peppers, hot peppers, banana peppers, bacon, or onions; all are great additions.
Wood: Looking for that good smoke flavor? I recommend using a good rub and red oak pellets.
Storage: The Smoked Tri Tip will last in the fridge for 3-4 days in an airtight container. Need to freeze your leftovers? You can freeze the beef for up to 3 months in an airtight container or freezer bag.
Reheat: Let the leftover beef simmer in a saucepan with the leftover au jus to reheat the leftover beef. This process only takes a few minutes; you don't want to overdo it and kill the meat. Remember, it has already been cooked. You are just heating it up.

smoked Tri Tip with a knife sliced on a board

Frequently Asked Questions

Is there another name for Tri-tip?

Sri-tip steak is also called boomerang steak, triangle steak, or Santa Maria Steak.

Is tri-tip tender or tough?

Thinly tri-tip will be extremely tender if you slice the tri-tip against the grains.

Can you cook tri-tip like a brisket?

Sure, some people prefer a more well-done tri tip, which you can smoke to 205 degrees F and slice like beef brisket.

What kitchen tools or equipment do I need for this recipe?

Before cooking, I like to pull out everything I need to make a recipe successful. For this recipe, you will need a few of my favorite things: a pellet smoker, wood chips, a sharp knife, tin foil, steak seasoning, a meat thermometer, a cutting board, and some fresh meat from the local butcher or grocery store.

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