Steps

• Step 1

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  In a small bowl, combine the salt and pepper. Generously season all sides of the tri tip.

  Ingredients

  • 1  (3-5 lb) tri-tip

  • 2 Tablespoon freshly ground black pepper

  • 2 Tablespoon kosher salt

• Step 3

  Insert the meat thermometer into the thickest part of the tri tip steak. Place the tri tip directly on the grill grates, close the lid, and cook until the internal temperature reaches 130℉, 60-90 minutes.

  01:30

  225 ˚F / 107 ˚C

  130 ˚F / 54 ˚C

  Super Smoke

  Pro Tip

  A quick way to check doneness without a thermometer is the finger test—press the steak and compare its firmness to the fleshy part of your palm. It’s a handy trick, but for the most reliable results, use a steak temperature guide to make sure you’re hitting your target doneness every time.

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• Step 4

  Remove the smoked tri tip from the grill and wrap in foil. Increase the Traeger temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 5

  Unwrap the tri tip. Re-insert the probe and return the tri tip to the grill. Sear on each side for 4 minutes.

  00:08

  500 ˚F / 260 ˚C

• Step 6

  Remove the tri tip from the grill and let rest for 10-15 minutes. Slice against the grain, then serve. Enjoy!

  Pro Tip

  For perfectly tender tri-tip, it's crucial to slice it correctly. Since tri-tip has two distinct grain directions, first identify where they intersect and cut the roast in half at that point. Then, slice each half thinly against its own grain, angling your knife slightly to cut on a bias for maximum tenderness .

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