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Traeger Tri-Tip

Our Traeger Smoked Tri-Tip is tender, juicy, and a great “quick” barbecue meal. This one is done in under two hours, which is lightning-fast in barbecue land.

Traeger Tri-Tip Recipe

Lately, I’ve been into barbecue. Like, really into it.

I’m using my Traeger for everything, from ribs and pork roast to beef brisket and short ribs. My favorite bacon is Traeger bacon. Chicken wings? You’ll always skip the frier now. We’ve even made easy chicken fajitas on the Traeger.

I love BBQ sauce too.

The only trouble with barbecuing every day is that the time it takes to properly barbecue most things is not available to me, and I’m sure most people can relate to the age-old adage; I wish I had more time.

Well, I think I’ve found the cut of meat that satisfies the BBQ craving and solves the crunch for time simultaneously. With a prep time of five minutes and a total cook time of one and a half hours, I present to you the Traeger Tri-Tip.

More Traeger Beef Recipes here!

Is this bbq or just grilling?

Please don’t think I am presenting this as barbecue, although it might qualify as defined by the Merriam-Webster dictionary. Most people agree that barbecue means slow and low. With this recipe, you get the wood-fired aspect and the great smoke flavor, which is cooked relatively fast and at a higher temperature.

I’ll settle for barbecue-ish, but in my eyes, it’s barbecue plus.

Why the plus, you might ask?

Well, you get all the smokey goodness of barbecue, along with the tenderness of the meat, but then to top it off, that tender, smokey meat is served medium-rare.

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What temperature is tri-tip “done”?

Let’s talk about that medium-rare meat for a minute. Not overcooking this cut is crucial to turn out tender and juicy, as opposed to tough and dry if you let it go too long on the Traeger.

The tri-tip is fickle, and if you’re averse to medium-rare meat, this might not be the cut for you. If you can handle some pink, you’ll be in heaven when you try this recipe.

Try our Blackstone Grill Steak too!

Traeger Smoked Tri-Tip

Where can you find tri-tip?

Now, depending on what part of the country you’re from, you may or may not have had much exposure to the Tri-Tip.

Living in Washington state, I assumed everyone liked them, and they were popular in most states. However, after having recently visited Amarillo, Texas, I learned that not all cuts of meat are as popular in other states as they are here.

I learned in Texas that the ribeye is king and the Tri-Tip is generally overlooked. Now, the state of Texas is great and the people who live there are truly some of the most gracious, humble, and hardworking Americans you will find anywhere, but they need to realize that they’re missing out on this cut of meat.

What’s really strange about it is that Texans are hooked on brisket. I know if they tried this recipe on a Traeger grill I could convert at least a couple million of them.

If you already love tri-tip, I know you’ll love this on a Traeger grill. If you’re from Texas and you’re a little skeptical of the tri-tip, then this is the recipe to win you over.

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What should you serve with grilled tri-tip?

I highly recommend our Traeger Corn on the Cob and Traeger Baked Potatoes to serve alongside this awesome and easy steak!

Our crisp Greek Salad would also be wonderful. As would something like our Smoked Parmesan Potato Stacks or Mushroom Risotto too.

More Easy Traeger Recipes here!

“Amazing flavor! Easy and delicious!!”

Nicole Machart-Reuwsaat via Pinterest – posted with permission

“OMG I love smoking tri-tip on the Traeger smoker, it comes out perfect every time!”

– Bell

Traeger Tri Tip graphic with text that says Traeger Tri Tip
Yield: 6 servings

Traeger Tri-Tip

Reverse Seared Roasted Garlic Tri Tip

Traeger Tri-Tip is an easy barbecue recipe that you can make for dinner, any night of the week. This delicious cut of beef is tender and juicy and cooked medium-rare.

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes


  • 3 pound tri-tip
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  1. Preheat your Traeger to 250°.
  2. Rub the meat all over with the seasonings. ( Heyyy Robin S 😉 ) Place onto the grill.
  3. Cook for 30 minutes, flip, and cook for an additional 30 minutes.
  4. Turn the grill up to 350 and cook an additional 20-30 minutes. Pull at 125° for medium-rare, or 135 for medium, rest for 10 minutes, slice against the grain and serve.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 484Total Fat: 25gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 188mgSodium: 650mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 59g

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John G

Friday 11th of August 2023

Made this last week. Used a bit of Coffee dry rub from Aldi that was smoky and a bit spicy. Contained 2 kinds of pepper, a touch of sugar, cinnamon, black pepper, garlic, cloves, onion, and dried coffee. Smoked at 250 until 120 internal, then fired up the other pellet grill to 700 and seared each side to give it some grill marks. Rested for about 20 minutes and served with salad, and garlic butter baby portobello mushrooms that had been smoked along with the Tri-Tip. I find pellet grills allow you to take your cooking to the next level and beyond.


Thursday 10th of August 2023

This is the method I use and it always turns out fantastic!


Friday 19th of May 2023

I use a remote thermometer, set the proper internal temperature and never open the Traeger until done. Works perfect every time. I’ve done about 10 Tri tips so far.

Lee Womack

Sunday 8th of August 2021

Times are little long for a 3 lbs tritip, especially when only cooking to 125?

Nicole Johnson

Sunday 8th of August 2021

Times are always an estimate, especially when it comes to steak and roasts. Always cook to temp. Time is very ballparky.


Thursday 5th of August 2021

Hello! I get to cook tri-tip for 20 high school football players. I was thinking about getting 4 tri tip roasts about 3 lbs each. Do you know how long I should cook them for? How long it will take? Any recommendations? Thank you.

Nicole Johnson

Thursday 5th of August 2021

12 pounds of meat for 20 high school football players might be a little optimistic. I have 3 teenage boys and if they are hungry they could easily power down most of a tri-tip between them. Will there be other meats available too and lots of sides? If so, that's probably enough. As far as time goes, it depends on the roast, the grill, the weather, how often you open the grill, etc. Also what final temp you want them to reach. If you've never done tri-tip before, I'd cook one ahead of time so you can ballpark timing, and then make sure you plan on trying to have them ready like 30-45 minutes before you want to eat. Just tent them with foil once they are pulled, and slice right before serving.

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