Ingredients
- 1 tri-tip roast trimmed
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
Instructions
- Combine salt, pepper, garlic powder, and onion powder; rub the tri-tip all over and let it sit 30 minutes.
- Preheat the pellet grill to 225°F.
- Smoke the tri-tip until the internal temperature reaches 120°F, about 45-60 minutes.
- Crank the grill to 450°F (or sear on a hot cast-iron zone).
- Sear each side 2-3 minutes until a dark crust forms and the center hits 130°F for medium-rare.
- Rest 10 minutes, then slice thinly against the grain.
Nutrition
Bring the Smoke Home
Tri-tip makes you look like a pitmaster on your first try. It belongs in the top 10 pellet grill recipes because it
delivers steakhouse results at a fraction of the price.
Why Tri-Tip Is a Top 10 Pellet Grill Recipes Staple
● Affordable beef: big flavor without the ribeye price tag.
● Reverse-sear friendly: smoke then sear gives an even pink center.
● Slices for a crowd: one roast plates beautifully for a group.
Secrets to Tender Tri-Tip
● Against the grain: the grain changes direction – adjust your knife as you slice.
● Rest fully: ten minutes locks in the juices.
● Coarse pepper: a bold Santa Maria crust needs cracked pepper.
FAQ
Where do I find tri-tip?
Ask your butcher – it is a triangular cut from the bottom sirloin, common on the West Coast.
What temperature is medium-rare?
Pull it around 130°F after searing and let it rest.
Serve It With
Serve with smoky Grilled Portobello Mushrooms, or if you love big beef, try our Bourbon & Honey-Glazed Brisket
next.
