Traeger Tri-Tip - Smoked Tri-Tip Recipe on the pellet grill (2024)

FAQs

How long to smoke a 3.5 lb tri-tip at 225? ›

The amount of time it takes to cook a tri tip depends on the size and also the level of doneness you're going for. At 225 degrees Fahrenheit, a 2-pound tri tip takes an hour for rare, to an hour and a half for medium-rare. A 3-pound tri tip requires about 90 minutes for rare, and 2 hours for medium-rare.

Place the tri-tip, fat side up, on the lower smoker rack. Insert the attached probe thermometer in the fatter end of the roast. Close the top. Smoke for approximately 2 hours for medium rare.

Smoke: Place your roast on a 225° smoker and close the lid. I like it best when cooked to 130-135°, which will give you a nice cooked interior that's still a little pink. If you cook tri tip past this point and into medium and medium-well, you'll sacrifice tenderness. Sear: This process is called a reverse sear.

Wrap the tri-tip in pink butcher paper and return to the smoker. Continue to cook until the internal temperature reaches 200°F; at this point remove it from the pit and rest for 20 minutes before slicing against the grain.

Our Advice. It will be best to keep the food smoker closed for the whole duration and pick either fat side up or down. If you choose the fat side up, you may end up with a more tender product. If you go for the fat side down, you can retain the flavor you rubbed on the surface.

Incorrectly slicing meat can make a perfectly Traegered steak tough and chewy. Within the tri-tip cut, two different grains intersect: approximately half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle.

The idea here is to brown the outside of the meat not just to make sear marks. This browning improves the flavor greatly. If the meat has not reached 130°F (54°C) when you are done searing, place the meat back in the smoker to finish. When finished, remove the tri-tip from the heat.

Place the steaks directly on the grill grate. Flip them every 6 minutes.

A fat cap that is too thick can result in large amounts of fat remaining on your roast because that fat hasn't rendered. A good rule of thumb is to trim the fat cap down to around 1/4 inch thickness, ensuring that there is still enough fat to keep the meat moist and flavorful during cooking.

Place tri-tip on a baking rack set in a rimmed baking sheet. Allow to sit at room temperature as the smoker heats up.

What is the best temperature for tri tip? ›

Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you.

Smoking Temperatures Tend to Hover Around 250 Degrees

We've developed the chart as a starting point for your pellet grill smoker cook times. It's important to know that most smokes happen at around 225 to 250 degrees.

With your smoker preheated to 225 degrees F, place the seasoned tri tip directly on the grill grates and smoke for 4-5 hours or until the internal temperature of the steak reaches 165 degrees F. Wrap. Remove the tri tip from the smoker and wrap tightly in peach butcher paper.

It averages 30 minutes per pound to smoke tri tip at 225°F. Depending on the size of the meat used for this recipe, it could take longer than the estimated 1.5 hours. If you smoke at a higher temperature, it could be done sooner. Always smoke to temperature, not time.

A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done. Remove it from the smoker once it reaches an internal temperature of 165°.

For smoked tri tip, our preference is to leave the fat cap on. A trimmed tri tip has had most of the fat removed, making it leaner but potentially drier when cooked. The one advantage of removing the fat cap is that there is more surface area for seasonings or a dry rub.

The best types of wood for smoking a 3 lb brisket are hickory, oak, or mesquite. These woods impart a rich and robust flavor to the brisket. How long should I smoke a 3 lb brisket? A 3 lb brisket should be smoked for approximately 5-6 hours at a temperature of 225-250°F.