“Explore the mouthwatering flavors of Smoked Tri Tip with Traeger, a culinary masterpiece that combines the rich smokiness of Traeger grills with tender and juicy tri tip beef. Discover the art of perfectly smoked meats to elevate your BBQ game to new heights. Delight in every bite as the distinctive Traeger taste infuses into this delectable cut, leaving you craving for more. Experience the ultimate grilling experience with Smoked Tri Tip on a Traeger grill.”
Traeger Smoked Tri-Tip
This Traeger smoked tri-tip recipe is a crowd-pleaser that is tender, juicy, and packed with flavor. The tri-tip is rubbed with a delicious blend of brown sugar, cayenne, and smoked paprika to create a balance of flavors that enhances the natural taste of the meat. It’s easy to make on the Traeger grill and perfect for summer barbecues.
To make this recipe, start by preheating your Traeger grill. While the grill is heating up, prepare the dry rub by mixing kosher salt, brown sugar, smoked paprika, cayenne, onion powder, and garlic powder in a small bowl. Rub the dry rub all over the tri-tip to coat it evenly.
Once the grill is hot, place the seasoned tri-tip on the grill and cook it at 225°F for about 1.5-2 hours or until it reaches an internal temperature of 125°F for medium-rare. Remove the tri-tip from the grill and wrap it in foil or butcher paper to let it rest for 10-15 minutes.
After resting, slice the tri-tip against the grain to ensure tenderness. Serve it with mint cilantro chimichurri for extra flavor and sides like au gratin potatoes and cowboy baked beans.
This Traeger smoked tri-tip recipe is versatile as you can also marinate or dry brine the tri-tip before smoking it. It’s important to slice across the grain to prevent toughness in the meat.
Try this recipe for your next outdoor barbecue and enjoy tender and flavorful tri-tip that will impress your guests!
Here is Why This Recipe Works
This Traeger smoked tri-tip recipe is a crowd-pleaser and perfect for summer BBQs. The combination of the Traeger grill and the specialty dry rub creates a tender and juicy tri-tip that is packed with flavor. The dry rub, made with brown sugar, cayenne, and smoked paprika, balances the flavors perfectly and allows the meat to shine through.
The cooking process is surprisingly easy. Simply fire up the Traeger, apply the dry rub to the tri-tip, and let it cook at 225°F for around 1.5-2 hours. The result is a perfectly cooked medium-rare tri-tip that melts in your mouth.
For added flavor, serve this Traeger smoked tri-tip with mint cilantro chimichurri. And don’t forget the delicious sides like au gratin potatoes and cowboy baked beans to complete your BBQ feast.
– 1.5-2lb tri-tip
– 2 tablespoons kosher salt
– 1 tablespoon brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon cayenne
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
This Traeger smoked tri-tip recipe calls for a simple yet flavorful dry rub that includes kosher salt, brown sugar, smoked paprika, cayenne, onion powder, and garlic powder. These ingredients combine to create a balance of flavors that enhance the natural taste of the tri-tip.
How to Make It
To make this Traeger smoked tri-tip, start by preheating your Traeger grill. In a small bowl, mix together the ingredients for the dry rub. Rub the dry rub all over the tri-tip, making sure to coat it evenly on both sides.
Place the tri-tip on the preheated Traeger and cook it until it reaches an internal temperature of 125°F for medium-rare. This will take about 1.5-2 hours at a temperature of 225°F.
Once the tri-tip reaches the desired temperature, remove it from the grill and wrap it in foil or butcher paper. Let it rest for 10-15 minutes to allow the juices to redistribute.
After resting, slice the tri-tip against the grain and serve. The meat should be tender and juicy with a delicious smoky flavor from being cooked on the Traeger.
Enjoy your Traeger smoked tri-tip with some mint cilantro chimichurri for extra flavor, along with some au gratin potatoes and cowboy baked beans as delicious side dishes for your barbecue.
Remember to follow food safety guidelines and cook beef to an internal temperature of 145°F. Use a reliable meat thermometer to ensure accurate cooking temperatures.
If you have any leftovers, they can be used to make sandwiches the next day!
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We hope you enjoy making this Traeger smoked tri-tip recipe! Don’t forget to leave a comment below and let us know how you liked it. Be sure to tag us on social media @alicensetogrill with any pictures of your delicious creation!
Steak Doneness Chart
When cooking steak, it’s important to know the desired level of doneness. Here is a guide to help you achieve the perfect steak:
Rare: Cooked to an internal temperature of 120°F – 130°F. The steak will be red in the center and very juicy.
Medium-Rare: Cooked to an internal temperature of 130°F – 135°F. The center will be pink and slightly firm, with a warm red color surrounding it.
Medium: Cooked to an internal temperature of 135°F – 145°F. The center will be pink and firm, with a light brown color surrounding it.
Medium-Well: Cooked to an internal temperature of 145°F – 155°F. The center will be slightly pink and firm, with a mostly brown color surrounding it.
Well-Done: Cooked to an internal temperature of 155°F – 160°F. The steak will be brown throughout and very firm.
Very Well-Done: Cooked to an internal temperature of 160°F+. The steak will be brown throughout and extremely firm.
No matter what level of doneness you prefer, always remember to let your steak rest for a few minutes before cutting into it. This allows the juices to redistribute and ensures a more tender and flavorful bite.
Tips For Success
1. Preheat your Traeger before cooking to ensure the right temperature for sealing in juices and getting a smoky flavor without overcooking the tri-tip.
2. Remove the tri-tip from the fridge at least 30 minutes before cooking to allow it to come to room temperature, which will result in more accurate cooking times.
3. Take your time to coat the meat with the dry rub, ensuring an even flavor across the entire tri-tip.
4. Use a meat thermometer to check the doneness of the tri-tip, inserting it into the center of the meat for an accurate reading.
5. Season the tri-tip in advance by wrapping it with plastic wrap and refrigerating overnight, allowing the flavors to penetrate and making the meat tender and juicy.
6. Give your tri-tip ample resting time after cooking, allowing 5-10 minutes for juices to redistribute and create a more tender steak.
7. Always slice across the grain when serving, breaking up muscle fibers and ensuring a more tender texture.
Tools and Equipment
To make this Traeger smoked tri-tip recipe, you will need the following tools and equipment:
- Traeger grill or any other type of smoker
- Meat thermometer
- Small bowl for mixing the dry rub
- Foil or butcher paper for wrapping the tri-tip
- Knife for slicing the tri-tip
In conclusion, smoking tri tip on a Traeger grill provides a delicious and flavorful result. The slow cooking method infuses the meat with smoky aromas, while keeping it tender and juicy. Whether you’re a seasoned pitmaster or a novice griller, this technique is worth trying for an elevated culinary experience.
Learn More About Grilling
If you want to learn more about grilling, check out these other helpful resources!