Smoked Tri Tip on the pellet grill is a quick and easy dinner and a cheaper alternative to smoked brisket.
If you love a juicy French Dip slider or sandwich, then this smoked tri-tip recipe is calling your name!
Made with fresh vegetables and pantry staple ingredients, this is the only way you will be making smoked 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!
I also find that the best way to enjoy a smoked tri tip roast is with the perfect au jus.
This au jus is made with fresh herbs like fresh rosemary and thyme, onions, carrots, making this tri-tip is nothing short of incredible.
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.
Smoked Tri Tip Ingredients
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, brown sugar, and a touch of garlic powder and/or onion powder.
For more details see the printable recipe card below
Smoked Tri Tip Recipe
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 salt and pepper-based texas style brisket rub. Smoked (a quick sear) 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
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 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
Protein Variations: Change up your cut of meat by using this same cooking method with a beef sirloin cap!
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.
Sauce: In addition to the au jus, I wholeheartedly recommend adding my spicy horseradish aioli for the perfect balance of flavors.
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 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 it 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.
Helpful Kitchen Tools: Before getting started, make sure you have a smoker, plastic wrap, instant-read thermometer or digital thermometer, butcher paper, and an airtight container handy.
Frequently Asked Questions
Sri-tip steak is also called boomerang steak, triangle steak, or Santa Maria Steak.
If you slice the tri tip against the grains, thinly tri tip will be extremely tender.
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.
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
More Smoker Recipes you will Love
Pellet Grill Smoked Tri Tip
- 2.5 lbs Beef Tri Tip Sirloin
- 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.
- Slice the tri tip thin and place on a bun with provolone cheese. Strain off the au jus and serve on the side for dipping the sliders