My Traeger Tri-Tip recipe is an easy way to make a perfectly cooked, tender, and juicy piece of beef with a super flavorful crust. Using a reverse-sear method, the tri-tip is slow-cooked on the Traeger before being finished at a higher temperature for a beautiful exterior.

Reverse Seared Roasted Garlic Tri-Tip

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 Smoked Tri-Tip.

Cooking tri-tip on a Traeger lets you infuse the meat with rich, smoky flavor while keeping it incredibly juicy. The reverse sear ensures an even doneness throughout, eliminating the risk of an overcooked outer layer with an undercooked center. This technique is especially useful for thicker cuts like tri-tip making it an excellent option for pellet grilling.

The simple spice blend enhances the meat’s natural flavors without overpowering it. A balance of salt, pepper, paprika, garlic, and onion powder creates a robust seasoning that complements the smokiness from the Traeger. A touch of cayenne adds just enough heat to give the tri-tip some extra depth without making it too spicy.

Letting the tri-tip rest before slicing is important! It allows the juices to redistribute and keeps every bite moist and flavorful. Be sure to slice against the grain to maintain tenderness, as cutting with the grain can result in a chewier texture.

Why You’ll Love This Dish

• Smoky Flavor – Cooking on a Traeger adds deep, wood-fired taste.
• Tender & Juicy – The reverse-sear method ensures even cooking.
• Simple Seasoning – A balanced spice blend enhances the beef’s natural richness.
• Perfect for Gatherings – Impressive enough for company but easy to make any night.
• Customizable Doneness – Pull at your preferred temperature for medium-rare or medium.

Use this in our Tri Tip Bites recipe!

Traeger Tri Tip Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Ingredients

• Tri-Tip – This hearty roast is becoming more and more popular in the BBQ world, and for good reason! It cooks quickly, stays super tender, and feeds a crowd.
• Seasonings – Salt and pepper, paprika, cayenne, and some garlic and onion powder are the seasonings that coat this roast. It is simple, and brings out the flavor of the meat. If you’d like a pre-made rub, try a mix of our OWYD SPG with the Spicy Pork Rub.

Make our Tri Tip Beef Birria with your next roast!

How To Make Tri-Tip On The Traeger

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat the Traeger – Set the grill to 250°F to start the low-and-slow process.
2. Season the Meat – Rub the tri-tip generously with the seasoning blend, ensuring even coverage.
3. Slow Cook – Place the tri-tip on the grill and cook for 30 minutes, then flip and cook another 30 minutes.
4. Increase the Heat – Raise the temperature to 350°F and cook for another 20–30 minutes, pulling at 125°F for medium-rare or 135°F for medium.
5. Rest & Slice – Let the tri-tip rest for 10 minutes before slicing against the grain to maximize tenderness.

Use your griddle next time with our Blackstone Tri-Tip recipe!

FAQ

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.

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.

How do I store leftover tri-tip?

Wrap leftovers in foil or place them in an airtight container in the refrigerator for up to 4 days.

What’s the best way to reheat tri-tip?

Reheat in a 250°F oven until warmed through, or use a skillet over medium heat for a quick sear. Avoid microwaving, as it can dry out the meat.

Can I prepare tri-tip in advance?

Yes! You can season the tri-tip a few hours ahead or even overnight for deeper flavor. Let it sit at room temperature for 30 minutes before grilling.

What wood pellets work best for this recipe?

Hickory, oak, or mesquite pellets add a bold, smoky taste, while cherry or applewood offer a milder, slightly sweet flavor.

Brisket-style Tri Tip Slaps! See our TRISKET!

Serve This With…

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. There are more great options below!

• Garlic Mashed Potatoes
• Smoked Mac and Cheese
• Chimichurri Sauce
• Corn on the Cob

Featured Reader Reviews

“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