Pellet Grill Smoked Tri Tip

Smoked Tri Tip on the pellet grill is by far my favorite method for preparing this beautiful cut of beef

smoked Tri Tip with a knife sliced on a board

I know its a mouthful to say but once you take a bite of juicy smoked tri tip topped with melted cheese dipped in 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 smoked tri tip.

If you can’t to really step up this sandwich make a quick batch of my spicy horseradish aioli to serve with the fresh dip sliders.

sliced smoked Tri Tip on a cutting board

How To Cook Smoked Tri Tip

Ingredient List

For exact amounts see printable recipe card below

Beef Tri Tip Sirloin

Beef Au Jus

Carrots Peeled
Onion Quartered
Celery
Beef Stock
Worcestershire Sauce
Fresh Thyme
Rosemary

Whole Tri Tip held by tongs over the grill

Cooking Instructions

Preheat Smoker to 200 degrees F.
Season tri tip on all sides with your favorite dry rub, I kept it simple with a salt and peper based texas style brisket rub. Smoked until tri tip reaches an internal temp of 100 degrees F.
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.
Once the tri tip reachs 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.
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.

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

Reverse Sear Tri-Tip

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

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

Searing for the last few minutes creates a great 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. You can freeze the beef for up to 3 months

Reheat: To reheat the beef simmer the beef in a sauce pan with leftover au jus

Protein Variations: You can use this same cooking method beef sirloin

Add Ons: Sautéed Mushrooms, peppers and onions are all great additions

Sauce: In addition to the au jus I recommend adding my spicy horseradish aioli.

Frequently Asked Questions

Is there another name for Tri-tip?

Sri-tip steak are 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 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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