Pellet Grill Smoked Tri Tip

Smoked Tri Tip on the pellet grill is a quick and easy dinner and a cheaper alternative to smoked brisket.

smoked Tri Tip with a knife sliced on a board

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

The au jus is made with fresh herbs like fresh rosemary and thyme, onions, carrots, making this tri-tip is nothing short of incredible.

Tri-Tip Roast

I know it’s a mouthful, but once you take a bite of this tender and juicy smoked tri-tip, you won’t be talking, you will be taking bite after bite.

Looking to elevate your tri-tip? Make it a sandwich! Grab a bun and top your thinly sliced tri-tip with melted cheese and dip it into the au jus you will be in smoked beef heaven!

Tri-tip doesn’t get enough love when it comes to 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.

sliced smoked Tri Tip on a cutting board

Smoked Tri Tip Ingredients

The Meat

Meat: For the meat, we will be smoking 2.5 lbs of beef tri-tip sirloin. This is a step up from a brisket, so if you are looking 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 ribs of celery.

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, and a touch of garlic powder and/or onion powder.

For more details see the printable recipe card below

Whole Tri Tip held by tongs over the grill

Tri Tip Recipe

Preheat. Preheat Smoker to 200 degrees F.

Season and smoke meat. Season tri-tip on all sides with your favorite dry rub, I kept it simple with salt and pepper-based texas style brisket rub. Smoked until tri-tip reaches an internal temp of 100 degrees F.

Prepare au jus ingredients. In an aluminum foil pan place a quartered onion, carrots, and 4 stalks of celery along with Italian seasoning and a quart of beef broth.

Cook. Once the tri-tip reaches 100 degrees place the tri-tip in the foil pan on top of the vegetables and continue smoking until you reach an internal temp of 130 Degrees F.

Rest and Sear. Remove the tri-tip and let it rest for about 15 minutes while you raise the temp of the grill 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

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

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 temp and then searing to finish.

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

A huge bonus to searing at the end, for the last few minutes, creates a nice crust locking in the juiciness on the inside.

Cooking Tips and Variations

Slicing: It’s important to slice the tri tip against the grains. I cut the tri tip in half right at the point of the boomerang. Then I make thin slices starting at each point cutting against the grains of the meat.

Storage: The Smoked Tri Tip will last in the fridge for about 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: To reheat the leftover beef, let simmer in a saucepan with the leftover au jus. 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.

Protein Variations: Change up your cut of meat by using this same cooking method with a beef sirloin cap!

Add Ons: Get fancy and add sautéed mushrooms, cooked peppers, hot peppers, banana peppers, bacon, or onions; all are great additions.

Sauce: In addition to the au jus I whole heartily recommend adding my spicy horseradish aioli for the perfect balance of flavors.

Frequently Asked Questions

Is there another name for Tri-tip?

Sri-tip steak is also referred to as boomerang steak, triangle steak, or Santa Maria Steak.

Is tri tip tender or tough?

If you slice the tri tip against the grains thinly tri tip will be extremely tender.

Can you cook tri tip like a brisket?

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

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

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

What to serve with Smoked Tri Tip

I think Steak Fries are the perfect side dish to serve with smoked tri tip French dip sliders.

You can also go with other classics like Cast Iron Baked Beans or Smoked Mac & Cheese

Cold Sides Like Coleslaw or even this Cauliflower “potato” Salad are tasty options as well.

smoked Tri tip sliced and served with smoked au jus

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