Traeger Smoked Tri-Tip

Course: Main Course

Cuisine: American

Keyword: smoker recipe, tr tip

Prep Time: 5

Cook Time: 1 30

Resting Time: 15

Total Time: 1 50

Servings: people

Calories: 293kcal

Take barbecue season over the top with this Traeger Smoked Tri-Tip recipe. Well-seasoned, cooked in the smoker, then seared to juicy perfection.

Preheat your smoker to 225 degrees.
In a small bowl, combine the dry rub seasonings. Generously season the tri tip and coat on all sides with the spice mixture.
Place the tri tip directly on the grates of your smoker. Cook for 60-90 minutes, until it’s 5-10 degrees below your desired final temperature, as shown below.
Once the tri tip is finished smoking, preheat a large cast iron over high heat on your stove.
Add the butter and oil. Once melted, add the tri tip to the skillet. Sear for 2-3 minutes per side, until well browned.
Place the tri tip on a cutting board and allow to rest for 15 minutes. Slice against the grain, rotating as needed, since the grain changes throughout.
Enjoy!

Final temperatures

Tips and tricks

Remember to trim the fat cap and silverskin from the meat before adding the dry rub.
Tri tip is best when it’s cooked to medium rare or medium. Overcooking it will cause it to become dry and tough.
Use a meat thermometer and the temperature chart above to ensure it’s cooked to the perfect temperature.
After searing, let the steak rest for 15 to 20 minutes so the juices can redistribute throughout the meat.

Customize it

Instead of an elaborate rub, season the roast with a generous layer of Kosher salt, cracked black pepper, and garlic powder.
Any store-bought steak seasoning blend will work just as well.
Or use my homemade Brisket Dry Rub, Chili Seasoning or Cajun Seasoning recipes to season the meat.

How to make ahead and store

Only slice as much tri-tip as you plan to eat, otherwise, the leftover slices will dry out. The rest of the meat can be wrapped in a tight layer of foil, then stored in the fridge for 3 to 5 days. Or, you can freeze it for up to three months.