Bold, smoky, and incredibly tender—Traeger tri tip is the star of any backyard barbecue. Whether you’re craving a quick weeknight dinner or planning a weekend feast, these 18 mouthwatering recipes will transform your grilling game. From classic rubs to creative marinades, get ready to fire up your pellet grill and discover your new favorite way to enjoy this flavorful cut of beef!
Traeger Smoked Tri Tip with Garlic Herb Butter
Years of chasing that perfect smoke ring have taught me that some cuts deserve extra patience, like this tri-tip that transforms from humble to heavenly with just time and gentle heat. Yesterday afternoon, as golden hour light spilled across my kitchen counter, I found myself reaching for the familiar comfort of garlic and herbs, knowing they’d weave magic into every slice. There’s a quiet joy in watching smoke curl around meat that’s been seasoned simply but thoughtfully, a reminder that the best meals often start with slowing down.
Ingredients
– 1 (2.5 lb) tri-tip roast, trimmed—I always pat mine dry with paper towels first for better bark
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp kosher salt, coarse grains cling beautifully to the meat
– 1 tsp black pepper, freshly ground for that warm, aromatic kick
– 4 cloves garlic, minced—I press mine just before using to keep it pungent
– 2 tbsp unsalted butter, softened to room temperature so it blends smoothly
– 1 tbsp fresh rosemary, finely chopped; I strip the leaves by sliding my fingers down the stem
– 1 tsp fresh thyme leaves, stripped from woody stems—their earthy scent fills the kitchen
Instructions
1. Preheat your Traeger grill to 225°F using Super Smoke mode if available, placing a disposable aluminum pan filled with 1 cup water on the grate to maintain moisture—this helps prevent the meat from drying out during the long cook.
2. Pat the tri-tip roast completely dry with paper towels, ensuring no moisture remains on the surface for optimal seasoning adhesion and crust formation.
3. Drizzle the olive oil evenly over all sides of the roast, using your hands to rub it in until the meat glistens lightly.
4. Sprinkle the kosher salt and black pepper uniformly over the entire roast, pressing gently to help the seasonings stick to the oiled surface.
5. Place the seasoned tri-tip directly on the grill grate, fat-side up, and insert a meat probe into the thickest part of the roast, avoiding any large fat pockets.
6. Close the lid and smoke the tri-tip until the internal temperature reaches 125°F, about 1.5–2 hours, resisting the urge to open the lid frequently to maintain steady heat and smoke flow.
7. While the tri-tip smokes, combine the softened butter, minced garlic, chopped rosemary, and thyme leaves in a small bowl, mixing with a fork until fully incorporated—this garlic herb butter can be made ahead and refrigerated if desired.
8. Once the tri-tip hits 125°F internally, remove it from the grill and increase the Traeger temperature to 500°F, letting the grill preheat for 10–15 minutes with the lid closed.
9. Spread the garlic herb butter evenly over the top of the tri-tip, using the back of a spoon to coat the entire surface for a flavorful, golden crust.
10. Return the buttered tri-tip to the hot grill and sear for 2–3 minutes per side, until the internal temperature reaches 135°F for medium-rare and the exterior develops a crisp, caramelized bark.
11. Transfer the tri-tip to a cutting board and tent it loosely with foil, resting for exactly 10 minutes to allow juices to redistribute evenly throughout the meat.
12. Slice the tri-tip thinly against the grain, angling your knife to follow the muscle fibers for maximum tenderness in each piece. That garlic herb butter melts into every crevice, infusing the smoky meat with rich, aromatic notes. Thin slices draped over warm crusty bread soak up the juices beautifully, while leftovers tucked into tacos the next day feel like a whole new meal.
Santa Maria Style Traeger Tri Tip
Gently, as the afternoon light filters through my kitchen window, I find myself drawn to the simple ritual of preparing this Santa Maria-style tri tip—a cut that carries with it the warmth of California traditions and the promise of a deeply satisfying meal. There’s something grounding about the slow, deliberate process, the way the spices meld and the smoke curls around the meat, turning an ordinary evening into something quietly special.
Ingredients
– 1 (2.5 to 3 lb) tri-tip roast, trimmed of excess fat (I like to let it sit out for 30 minutes to take the chill off—it sears better that way)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 tsp coarse kosher salt (I prefer the texture; it sticks to the meat beautifully)
– 1 tsp freshly cracked black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp dried oregano (crushed between my palms to wake up the aroma)
– ¼ tsp cayenne pepper (just a hint for a subtle kick)
Instructions
1. Pat the tri-tip roast completely dry with paper towels on all sides.
2. Drizzle the olive oil evenly over the roast, using your hands to coat it thoroughly.
3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried oregano, and cayenne pepper.
4. Sprinkle the spice mixture evenly over the entire surface of the tri-tip, pressing gently to help it adhere.
5. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
6. Place the seasoned tri-tip directly on the grill grates, fat-side up.
7. Insert a meat probe into the thickest part of the roast, avoiding any large fat pockets.
8. Close the lid and smoke until the internal temperature reaches 120°F, about 60-90 minutes.
9. Tip: Keep the lid closed as much as possible to maintain consistent temperature and smoke penetration.
10. Remove the tri-tip from the grill and increase the Traeger temperature to 500°F.
11. Let the grill preheat for 10-15 minutes with the lid closed.
12. Tip: Resting the meat during this temperature increase helps prevent overcooking when searing.
13. Return the tri-tip to the hot grill and sear for 2-3 minutes per side until a dark crust forms.
14. Tip: Use tongs to check for proper sear—you’re looking for deep brown coloration with slight charring.
15. Transfer the tri-tip to a cutting board and let rest for 10 minutes before slicing.
16. Slice against the grain into ¼-inch thick pieces.
Resting now on the cutting board, the tri-tip yields slices that are blushing pink at the center, edged with that dark, smoky crust. Each bite carries the warmth of garlic and oregano, balanced by the gentle heat of cayenne—perfect alongside a simple salad or tucked into warm tortillas with a squeeze of lime.
Traeger Reverse Seared Tri Tip
Zestfully dreaming of that perfect medium-rare slice, I find myself returning to this method time and again—there’s something almost meditative about the slow smoke and the final fiery kiss that transforms a humble tri-tip into a weekend centerpiece.
Ingredients
– 1 (2–3 lb) tri-tip roast, trimmed—I like to leave a thin fat cap for extra flavor
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp coarse kosher salt, which I keep in a jar by the stove for easy grabbing
– 1 tsp freshly cracked black pepper, ground just before using for the brightest aroma
– 1 tsp garlic powder, because I find it clings better than fresh garlic here
– ½ tsp smoked paprika, for a whisper of sweetness and color
Instructions
1. Pat the tri-tip roast completely dry with paper towels.
2. Rub the entire surface of the roast with olive oil.
3. Evenly sprinkle salt, black pepper, garlic powder, and smoked paprika over all sides of the roast.
4. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
5. Place the seasoned tri-tip directly on the grill grate, fat side up.
6. Insert a meat probe into the thickest part of the roast, avoiding fat or bone.
7. Smoke the tri-tip until the internal temperature reaches 120°F, about 60–90 minutes.
8. Remove the tri-tip from the grill and wrap it loosely in foil.
9. Increase the Traeger temperature to 500°F.
10. Once the grill reaches temperature, unwrap the tri-tip and return it to the hot grate.
11. Sear for 2–3 minutes per side until a dark brown crust forms.
12. Transfer the tri-tip to a cutting board and let it rest for 10 minutes.
13. Slice the tri-tip thinly against the grain, noting how the grain direction changes in the center.
Buttery and tender, each slice reveals a perfect pink interior edged with that smoky crust. I love serving it over a crisp arugula salad or tucked into warm tortillas with a drizzle of chimichurri—the leftovers, if any, make the most incredible next-day sandwiches.
Traeger Tri Tip with Coffee Rub
Folding back the pages of my cooking journal, I remember the first time I tried coffee with beef—how the deep, earthy notes of the grounds mingled with the smoke, creating something quietly extraordinary on a lazy Sunday afternoon.
Ingredients
– 1 (2.5–3 lb) tri-tip roast, trimmed (I like to pat it dry with paper towels first—it helps the rub stick better)
– 2 tbsp finely ground coffee (I use a dark roast for its bold, slightly bittersweet character)
– 1 tbsp coarse kosher salt (the larger flakes give a lovely crunch)
– 1 tbsp brown sugar (packed—it balances the coffee’s bitterness with a hint of caramel)
– 1 tsp smoked paprika (for that whisper of smokiness even before grilling)
– 1 tsp garlic powder (my pantry staple—it adds a gentle, savory depth)
– 1 tsp black pepper, freshly ground (I always grind it coarse for a bit of heat)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
Instructions
1. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
2. Pat the tri-tip roast completely dry with paper towels on all sides.
3. Drizzle the olive oil evenly over the entire surface of the roast.
4. In a small bowl, combine the ground coffee, kosher salt, brown sugar, smoked paprika, garlic powder, and black pepper.
5. Rub the coffee mixture thoroughly onto all sides of the tri-trip, pressing gently to adhere.
6. Place the seasoned tri-tip directly on the grill grate, fat-side up.
7. Insert a meat probe into the thickest part of the roast, avoiding any fat pockets.
8. Close the lid and smoke until the internal temperature reaches 125°F, about 60–90 minutes.
9. Remove the tri-tip from the grill and wrap it tightly in aluminum foil.
10. Let the meat rest for 15 minutes—this allows the juices to redistribute evenly.
11. Unwrap the tri-tip and slice against the grain into ¼-inch thick pieces.
What emerges is a crust dark as midnight, giving way to tender, rosy slices that carry the warmth of coffee and smoke. I love serving it thinly sliced over a bed of arugula with shaved Parmesan, or tucked into warm tortillas with a drizzle of chimichurri—each bite feels like a quiet celebration.
Traeger Smoked Tri Tip and Chimichurri
Drifting through the afternoon light, I find myself drawn to the quiet ritual of preparing this meal, where smoke and herbs weave together in a dance that feels both ancient and deeply personal. There’s something grounding about the slow transformation of a simple cut into something tender and vibrant, a process that invites reflection as much as it does hunger. This recipe, with its bold flavors and gentle pacing, has become a cherished anchor in my kitchen, a reminder that the best moments often unfold without hurry.
Ingredients
– 1 (2-2.5 lb) tri-tip roast, trimmed of excess fat (I like to pat it dry with paper towels for a better sear)
– 2 tbsp olive oil, extra virgin—my go-to for its fruity depth
– 1 tbsp Traeger Beef Rub or your favorite smoky blend (I lean toward coarse black pepper for a bit of heat)
– 1 cup fresh parsley leaves, packed (flat-leaf is my preference for its earthy notes)
– 1/4 cup fresh oregano leaves, stripped from stems (a small handful, really—it brightens everything)
– 3 cloves garlic, minced (I crush them lightly first to release their oils)
– 1/4 cup red wine vinegar, sharp and tangy to cut through the richness
– 1/2 cup olive oil, extra virgin again—it ties the chimichurri together
– 1/2 tsp red pepper flakes, for a subtle kick that lingers
– 1/2 tsp kosher salt, coarse and forgiving in the blend
Instructions
1. Preheat your Traeger grill to 225°F, using a fruitwood pellet like cherry for a mild, sweet smoke that won’t overpower the meat.
2. Pat the tri-tip roast dry with paper towels to ensure a crisp crust later, then rub it evenly with 2 tbsp olive oil.
3. Sprinkle 1 tbsp Traeger Beef Rub over all sides of the roast, pressing gently to adhere—this creates a flavorful bark as it smokes.
4. Place the seasoned tri-tip directly on the grill grates, close the lid, and smoke for 60-75 minutes until the internal temperature reaches 125°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.
5. Tip: Let the grill lid stay closed as much as possible to maintain a steady temperature and smoke infusion.
6. While the tri-tip smokes, combine 1 cup parsley, 1/4 cup oregano, 3 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp kosher salt in a bowl.
7. Stir the chimichurri mixture until well blended, then set it aside at room temperature to let the flavors meld—it should sit for at least 30 minutes.
8. Tip: Don’t over-blend the chimichurri; a coarse texture with visible herbs adds freshness and bite.
9. Once the tri-tip reaches 125°F, remove it from the grill and tent it loosely with foil on a cutting board to rest for 15 minutes—this allows the juices to redistribute evenly.
10. While resting, increase the Traeger temperature to 500°F for a quick sear to finish.
11. Place the rested tri-tip back on the hot grill and sear for 2-3 minutes per side until the exterior is charred and crisp.
12. Tip: Sear just until grill marks appear to avoid overcooking the interior, which should remain pink and tender.
13. Slice the tri-tip against the grain into 1/4-inch thick pieces to ensure each bite is melt-in-your-mouth soft.
14. Drizzle the sliced meat generously with the prepared chimichurri sauce, saving extra for serving. Perhaps the most satisfying part is how the chimichurri’s bright acidity cuts through the smoky richness, leaving a trail of herbal notes on the palate. I love serving this over a bed of simple greens or with crusty bread to soak up every last drop, the textures mingling in a way that feels both rustic and refined.
Traeger Tri Tip with Spicy Bourbon Glaze
As the afternoon light filters through my kitchen window, I find myself thinking about how certain recipes become companions through the seasons—this Traeger tri-tip with its spicy bourbon glaze has been my autumn constant for years now, the kind of meal that fills the house with warmth and gathers everyone around the table without needing to ask.
Ingredients
- 1 (2.5–3 lb) tri-tip roast—I always look for one with a nice fat cap, it keeps things juicy
- 2 tbsp olive oil, the good extra virgin kind I save for special recipes
- 1 tbsp kosher salt, coarse grains that cling beautifully to the meat
- 2 tsp black pepper, freshly cracked for that floral sharpness
- 1 tsp garlic powder, my secret for even distribution
- 1/2 cup bourbon, something mid-shelf with caramel notes works perfectly
- 1/4 cup brown sugar, packed lightly—I use dark for deeper flavor
- 2 tbsp soy sauce, the regular kind, not low-sodium
- 1 tbsp apple cider vinegar, it cuts through the sweetness just right
- 1 tsp crushed red pepper flakes, adjust if you’re sensitive to heat
- 2 tbsp unsalted butter, cold and cubed to finish the glaze
Instructions
- Pat the tri-tip completely dry with paper towels—this helps the seasoning stick and promotes better browning.
- Rub the entire surface of the meat with olive oil, making sure to coat all sides evenly.
- Combine salt, black pepper, and garlic powder in a small bowl, then sprinkle evenly over the tri-tip, pressing gently to adhere.
- Let the seasoned tri-tip rest at room temperature for 45 minutes—this helps it cook more evenly throughout.
- While the meat rests, combine bourbon, brown sugar, soy sauce, apple cider vinegar, and red pepper flakes in a small saucepan.
- Bring the glaze mixture to a simmer over medium heat, stirring occasionally with a wooden spoon.
- Reduce heat to low and cook the glaze for 12–15 minutes until it thickens enough to coat the back of a spoon.
- Remove the glaze from heat and whisk in cold butter cubes until fully incorporated and glossy.
- Preheat your Traeger grill to 225°F using super smoke mode if available—this low temperature builds incredible flavor slowly.
- Place the tri-tip directly on the grill grates, fat cap facing up, and insert a meat probe into the thickest part.
- Smoke the tri-tip until the internal temperature reaches 125°F, about 1.5–2 hours—don’t rush this step, the slow smoke is where the magic happens.
- Increase the grill temperature to 450°F and brush the tri-tip generously with the bourbon glaze.
- Sear the glazed tri-tip for 3–4 minutes per side until the exterior develops a caramelized crust.
- Remove the tri-tip from the grill when the internal temperature reaches 135°F for medium-rare.
- Transfer the meat to a cutting board and tent loosely with foil, letting it rest for exactly 15 minutes—this allows the juices to redistribute properly.
- Slice the tri-tip against the grain into 1/4-inch thick pieces, noticing how the pink smoke ring contrasts with the glazed exterior.
- Drizzle remaining warm glaze over the sliced meat just before serving.
Kindly remember how the smoke-kissed crust gives way to tender, rosy slices that carry both the warmth of bourbon and the gentle kick of pepper flakes. I love serving this over creamy polenta where the glaze pools into golden pockets, or tucked into warm tortillas with pickled onions to cut through the richness.
Traeger Smoked Tri Tip Tacos
Wandering through the golden hour of a late autumn afternoon, I find myself drawn to the comforting ritual of smoke and spice, where time slows and simple ingredients transform into something quietly extraordinary. There’s a particular magic in watching tri-tip absorb the gentle whisper of oak smoke, knowing it will soon become the heart of these tender tacos.
Ingredients
– 1 (2-2.5 lb) tri-tip roast (I always look for one with good marbling)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 2 tbsp Traeger Beef Rub (or your favorite smoky seasoning blend)
– 8 small corn tortillas (I warm them directly over the flame for charred edges)
– 1 cup shredded purple cabbage (for that satisfying crunch)
– ½ cup crumbled cotija cheese (it has the perfect salty bite)
– ¼ cup chopped fresh cilantro (I pick the leaves right before using)
– 1 lime, cut into wedges (freshly squeezed makes all the difference)
Instructions
1. Pat the tri-tip completely dry with paper towels.
2. Rub olive oil evenly over all surfaces of the meat.
3. Apply Traeger Beef Rub generously, pressing it into the meat.
4. Preheat your Traeger grill to 225°F using oak pellets.
5. Place the tri-tip directly on the grill grate, fat-side up.
6. Insert a meat probe into the thickest part of the tri-tip.
7. Smoke until the internal temperature reaches 125°F, about 1.5-2 hours.
8. Remove the tri-tip from the grill and wrap tightly in foil.
9. Let the meat rest for 15 minutes to allow juices to redistribute.
10. Increase grill temperature to 500°F for searing.
11. Unwrap the tri-tip and return to the hot grill.
12. Sear for 2-3 minutes per side until a dark crust forms.
13. Transfer the tri-tip to a cutting board.
14. Slice the meat thinly against the grain at a 45-degree angle.
15. Warm corn tortillas on the grill for 30 seconds per side.
16. Arrange sliced tri-tip on each warmed tortilla.
17. Top with shredded purple cabbage.
18. Sprinkle crumbled cotija cheese over the cabbage.
19. Garnish with fresh chopped cilantro.
20. Serve immediately with lime wedges on the side.
Smoky, tender slices of beef contrast beautifully with the crisp cabbage and creamy cotija, while the charred tortillas provide the perfect textural foundation. Squeezing fresh lime over each taco brightens the rich flavors, creating little packages of balanced perfection that somehow taste like golden hour itself.
Traeger Tri Tip with Red Wine Reduction
Kind of like finding an old photograph you’d forgotten about, this recipe surfaced during a quiet afternoon of cleaning out my recipe box—a smoky, tender tri tip with a red wine reduction that feels both rustic and elegant. There’s something about the way the smoke curls around the meat and the reduction deepens in the pan that makes the whole kitchen feel like a sanctuary. It’s a dish that asks for patience but gives back so much warmth in return.
Ingredients
- 1 (2.5–3 lb) tri-tip roast—I look for one with a nice fat cap, it keeps things juicy
- 2 tbsp extra virgin olive oil, my go-to for its fruity notes
- 1 tbsp coarse kosher salt, for that satisfying crunch in the crust
- 1 tsp freshly cracked black pepper, ground just before using for maximum aroma
- 1 cup dry red wine like Cabernet Sauvignon, something you’d enjoy drinking
- 1/2 cup beef broth, I keep homemade frozen in ice cubes for moments like this
- 2 tbsp unsalted butter, chilled and cubed—it makes the sauce silky
Instructions
- Pat the tri-tip roast completely dry with paper towels—this helps the seasoning stick and promotes better browning.
- Rub the entire surface of the roast with olive oil, making sure to coat all sides evenly.
- Season the roast generously with kosher salt and black pepper, pressing gently to adhere.
- Preheat your Traeger grill to 225°F using Super Smoke mode if available—low and slow is key here for tender meat.
- Place the tri-tip directly on the grill grates, fat side up, and close the lid.
- Smoke the tri-tip until the internal temperature reaches 125°F for medium-rare, about 1.5–2 hours—use an instant-read thermometer inserted into the thickest part.
- Remove the tri-tip from the grill and let it rest on a cutting board for 15 minutes—this allows the juices to redistribute.
- While the meat rests, pour the red wine into a small saucepan over medium-high heat.
- Bring the wine to a simmer and cook until reduced by half, about 5–7 minutes—it should coat the back of a spoon.
- Stir in the beef broth and simmer for another 3 minutes until slightly thickened.
- Remove the saucepan from heat and whisk in the cold butter, one cube at a time, until the sauce is glossy and emulsified.
- Slice the tri-tip against the grain into 1/4-inch thick slices—this ensures each bite is tender.
You’ll notice the smoke-kissed crust giving way to a rosy interior that’s impossibly juicy. That red wine reduction, with its deep, tangy richness, clings to each slice like a velvet cloak. I love serving this over creamy polenta or with roasted root vegetables—it turns an ordinary evening into something quietly celebratory.
Traeger Smoked Tri Tip Sandwich
Cradling this sandwich feels like holding autumn itself—the warmth seeping through the paper wrap, the scent of smoked beef and toasted bread mingling in the air. It’s a recipe born from lazy Sunday afternoons, where the Traeger hums softly and time stretches like golden hour light. I love how the tri-tip, once humble, transforms into something tender and deeply flavorful, perfect for quiet moments or shared gatherings.
Ingredients
– 1 (2–2.5 lb) tri-tip roast, trimmed of excess fat (I always let it sit out for 30 minutes to take the chill off—it smokes more evenly that way)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp coarse kosher salt, which clings beautifully to the meat
– 1 tbsp freshly cracked black pepper, ground just before using for the brightest flavor
– 1 tsp garlic powder, because its subtle sweetness pairs so well with smoke
– 4 soft brioche buns, lightly toasted (their buttery richness balances the savory beef)
– ½ cup mayonnaise, for spreading—I prefer Duke’s for its tang
– 4 slices provolone cheese, which melts into silky pools
– 1 cup arugula, for a peppery crunch
– ½ red onion, thinly sliced (soaking them in ice water for 10 minutes tames the bite)
Instructions
1. Pat the tri-tip roast completely dry with paper towels to ensure a crisp crust forms.
2. Rub the roast evenly with 2 tbsp extra virgin olive oil, coating all sides.
3. In a small bowl, combine 1 tbsp coarse kosher salt, 1 tbsp freshly cracked black pepper, and 1 tsp garlic powder.
4. Sprinkle the seasoning mixture over the tri-tip, pressing gently to adhere.
5. Preheat your Traeger grill to 225°F using oak or hickory pellets for a robust smoke flavor.
6. Place the seasoned tri-tip directly on the grill grate, fat-side up.
7. Smoke the tri-tip for 60–75 minutes, or until the internal temperature reaches 125°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.
8. Tip: Position the thicker end of the roast toward the hotter side of the grill for even cooking.
9. Remove the tri-tip from the grill and wrap it tightly in aluminum foil to rest for 15 minutes—this allows the juices to redistribute.
10. Tip: Reserve any accumulated juices in the foil to drizzle over the sliced meat later.
11. While the meat rests, lightly toast 4 soft brioche buns on the grill for 1–2 minutes until golden.
12. Spread ½ cup mayonnaise evenly on the cut sides of the toasted buns.
13. Thinly slice the rested tri-tip against the grain for maximum tenderness.
14. Arrange the sliced tri-tip on the bottom halves of the buns.
15. Top the meat with 4 slices provolone cheese, allowing it to melt slightly from the heat.
16. Layer 1 cup arugula and ½ thinly sliced red onion over the cheese.
17. Tip: For extra flavor, brush the sliced onion with a bit of the reserved meat juices before assembling.
18. Place the top halves of the buns over the fillings and press gently.
This sandwich yields a beautiful contrast—the smoky, juicy tri-tip practically melts alongside the sharp arugula and creamy provolone. Try serving it with a side of crisp pickles or a drizzle of garlic aioli for an extra layer of richness, perfect for a cozy evening on the porch.
Traeger Tri Tip with Honey Sriracha Glaze
Zigzagging through my recipe journal today, I found this smoky-sweet memory waiting to be shared—a recipe born from that golden hour when the backyard smoker whispers promises of comfort. There’s something quietly magical about how fire and honey can turn a simple cut into a story.
Ingredients
– 1 (2–3 lb) tri-tip roast, trimmed (I always ask my butcher for a well-marbled one—it stays juicier)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp coarse kosher salt (I love the crunch it leaves on the crust)
– 1 tsp freshly cracked black pepper
– ½ cup honey (local wildflower honey is my favorite here—it caramelizes beautifully)
– ¼ cup Sriracha sauce (adjust if you’re sensitive to heat, but I like the full kick)
– 2 tbsp unsalted butter, cubed (cold butter helps the glaze thicken as it melts)
– 2 cloves garlic, minced (freshly minced makes all the difference)
Instructions
1. Pat the tri-tip roast completely dry with paper towels—this helps the seasoning stick and promotes a better sear.
2. Rub the roast evenly with olive oil, then season all sides with salt and pepper, pressing gently to adhere.
3. Preheat your Traeger grill to 225°F using Super Smoke mode if available; this low temperature allows the smoke to penetrate deeply over time.
4. Place the tri-tip directly on the grill grates, close the lid, and smoke for 60–90 minutes until the internal temperature reaches 120°F (use an instant-read thermometer inserted into the thickest part).
5. While smoking, whisk together honey, Sriracha, and minced garlic in a small saucepan over medium heat; simmer for 3–4 minutes until slightly thickened, then remove from heat and stir in cold butter cubes until melted and glossy.
6. Brush half of the honey Sriracha glaze evenly over the tri-tip, reserving the rest for serving.
7. Increase the Traeger temperature to 450°F and sear the glazed tri-tip for 4–6 minutes per side until the internal temperature reaches 130°F for medium-rare (the glaze will caramelize and form a sticky crust).
8. Transfer the tri-tip to a cutting board, tent loosely with foil, and rest for 10 minutes—this allows the juices to redistribute, keeping each slice tender.
9. Slice the tri-tip thinly against the grain to ensure maximum tenderness, and serve with the reserved glaze drizzled over top.
Unbelievably tender, each slice melts with a balance of smoky depth and sweet-heat gloss. I love serving it over a crisp jicama slaw or tucked into warm tortillas with pickled onions—the contrast makes the flavors sing even brighter.
Traeger Smoked Tri Tip and Roasted Vegetables
Falling into the rhythm of a slow-smoked meal feels like a quiet conversation with the evening. The gentle hum of the Traeger, the earthy scent of oak smoke wrapping around a beautiful tri-tip, and the simple promise of roasted vegetables—it’s a meditation in cooking. This is the kind of meal that asks for patience and rewards it with layers of flavor and a deeply satisfying stillness.
Ingredients
- 1 (2-2.5 lb) tri-tip roast—I always look for one with a nice fat cap for extra juiciness
- 2 tbsp extra virgin olive oil, my go-to for its fruity notes
- 1 tbsp coarse kosher salt, which I find clings better to the meat
- 1 tbsp freshly cracked black pepper, ground just before using for maximum aroma
- 1 tsp garlic powder, a pantry staple that never lets me down
- 1 lb baby potatoes, unpeeled—I love their tender skins and buttery texture
- 2 large carrots, cut into 1-inch chunks for even roasting
- 1 medium red onion, sliced into wedges to hold their shape
- 1 tbsp fresh rosemary, minced—I grow it in a pot by the kitchen window
Instructions
- Preheat your Traeger grill to 225°F using oak pellets for a mild, sweet smoke.
- Pat the tri-tip roast completely dry with paper towels—this helps the seasoning stick and promotes a better crust.
- Drizzle the tri-tip with 1 tablespoon of olive oil, rubbing it evenly over all surfaces.
- Combine the salt, black pepper, and garlic powder in a small bowl.
- Coat the tri-tip thoroughly with the seasoning mixture, pressing gently to adhere.
- Place the seasoned tri-tip directly on the grill grates, fat-side up.
- Close the lid and smoke for 60-90 minutes, or until the internal temperature reaches 125°F for medium-rare—use an instant-read thermometer inserted into the thickest part.
- While the tri-tip smokes, toss the baby potatoes, carrot chunks, and red onion wedges with the remaining 1 tablespoon of olive oil and minced rosemary in a large bowl.
- Season the vegetables evenly with a pinch of salt and pepper.
- Spread the vegetables in a single layer on a rimmed baking sheet.
- Roast the vegetables in a 400°F oven for 25-30 minutes, or until the potatoes are tender when pierced with a fork and the edges are lightly browned.
- Remove the tri-tip from the grill once it reaches 125°F internally.
- Transfer the tri-tip to a cutting board and tent it loosely with foil.
- Let the tri-tip rest for 10 minutes—this allows the juices to redistribute, keeping the meat moist.
- Slice the tri-tip thinly against the grain to ensure tenderness.
- Arrange the sliced tri-tip and roasted vegetables on a platter.
The tri-tip emerges smoky and succulent, with a peppery crust that gives way to tender, pink-centered slices. Paired with the sweet, rosemary-kissed vegetables, it’s a humble feast that feels both rustic and refined. I love serving it family-style on a large wooden board, letting everyone gather and savor the quiet satisfaction of a meal cooked with care.
Traeger Tri Tip with Black Pepper Crust
Years of backyard grilling have taught me that the simplest preparations often yield the most memorable meals, and this Traeger tri-tip with its bold black pepper crust has become my go-to for effortless weekend gatherings that feel both rustic and refined. There’s something quietly satisfying about the steady hum of the smoker and the way the pepper melds with the beef’s natural richness, creating a dish that’s as comforting as it is impressive.
Ingredients
- 1 (2.5- to 3-pound) tri-tip roast—I always look for one with a thin, even fat cap for better rendering.
- 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the pepper.
- 3 tablespoons freshly cracked black pepper, coarsely ground for that rustic, textured crust I love.
- 1 tablespoon kosher salt, which I find clings better than fine salt for even seasoning.
Instructions
- Pat the tri-tip roast completely dry with paper towels to ensure the seasoning adheres well.
- Rub the entire surface of the tri-tip with 2 tablespoons of extra virgin olive oil.
- Evenly coat the oiled tri-tip with 1 tablespoon of kosher salt and 3 tablespoons of freshly cracked black pepper, pressing gently to help it stick.
- Preheat your Traeger grill to 225°F using a fruitwood pellet blend like cherry or apple for subtle sweetness.
- Place the seasoned tri-tip directly on the grill grates, fat-side up, and insert a meat probe into the thickest part.
- Smoke the tri-tip until the internal temperature reaches 125°F, which typically takes 60 to 90 minutes—this low-and-slow approach keeps it juicy.
- Remove the tri-tip from the grill and tent it loosely with foil to rest for 15 minutes, allowing the fibers to relax.
- Increase the Traeger temperature to 500°F for a quick sear to finish.
- Sear the tri-tip for 2 to 3 minutes per side until the pepper crust is dark and fragrant but not burnt.
- Transfer the tri-tip to a cutting board and slice thinly against the grain for maximum tenderness.
Just sliced, the tri-tip reveals a rosy pink interior that’s impossibly tender, while the black pepper crust crackles with each bite, offering a warm, earthy heat. I love serving it family-style on a wooden board, nestled alongside a simple arugula salad to balance the richness, or tucked into soft tortillas with a drizzle of chimichurri for a casual twist.
Traeger Smoked Tri Tip Salad with Balsamic Dressing
Wandering through the farmers market this morning, I found myself drawn to the deep marbled beauty of a tri-tip roast, imagining how its smoky richness would contrast with crisp greens. Sometimes the simplest ingredients speak the loudest when given proper attention and time. This salad feels like a quiet celebration of those market finds, transformed by fire and patience.
Ingredients
– 1 (2 lb) tri-tip roast, trimmed of excess fat (I like leaving a thin layer for flavor)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tbsp Traeger Beef Rub (this specific blend clings beautifully to the meat)
– 8 cups mixed salad greens (I prefer a blend of romaine and arugula for peppery contrast)
– 1 cup cherry tomatoes, halved (room temperature tomatoes release more sweetness)
– 1/2 red onion, thinly sliced (soaking in ice water for 10 minutes tames the sharpness)
– 1/4 cup balsamic vinegar (aged balsamic makes all the difference)
– 1/3 cup olive oil
– 1 tsp Dijon mustard (this helps emulsify the dressing perfectly)
– 1 garlic clove, minced (freshly minced garlic distributes evenly)
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
2. Pat the tri-tip roast completely dry with paper towels to ensure proper seasoning adhesion.
3. Rub the entire surface of the roast with 2 tablespoons of olive oil.
4. Sprinkle Traeger Beef Rub evenly over all sides of the roast, pressing gently to adhere.
5. Place the seasoned tri-tip directly on the grill grates and close the lid.
6. Smoke the tri-tip for 60-90 minutes until the internal temperature reaches 125°F for medium-rare, checking with an instant-read thermometer in the thickest part.
7. Remove the tri-tip from the grill and let it rest on a cutting board for 15 minutes to allow juices to redistribute.
8. While the meat rests, combine balsamic vinegar, 1/3 cup olive oil, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small jar.
9. Shake the dressing vigorously for 30 seconds until fully emulsified.
10. Slice the rested tri-tip against the grain into 1/4-inch thick slices.
11. Arrange mixed salad greens in a large serving bowl.
12. Scatter cherry tomato halves and thinly sliced red onion over the greens.
13. Arrange the sliced tri-tip over the salad composition.
14. Drizzle the balsamic dressing evenly over the entire salad just before serving.
Slicing against the grain ensures each bite remains tender, while the smoky tri-tip mingles beautifully with the bright acidity of the dressing. Serving this salad slightly warm allows the greens to wilt just enough to embrace the meat’s richness. I love how the crisp vegetables provide refreshing contrast to the deeply savory smoked beef.
Traeger Tri Tip with Smoked Paprika Rub
Venturing into the backyard as the afternoon light softens, I find myself drawn to the ritual of preparing this tri tip—a cut that holds memories of family gatherings and quiet Sunday suppers alike. There’s something grounding about the steady hum of the Traeger and the scent of smoked paprika mingling with the evening air, a gentle reminder that some of the best moments unfold slowly, without rush.
Ingredients
– 1 (2-3 lb) tri-tip roast (I like to pat it dry with paper towels first—it helps the rub cling better)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp smoked paprika (this is the star, so don’t skimp!)
– 1 tsp garlic powder (I keep mine in a little jar by the stove)
– 1 tsp onion powder
– 1 tsp kosher salt (coarse grains dissolve just right)
– ½ tsp black pepper (freshly cracked, if you can)
– ½ tsp dried oregano (rub it between your palms to wake up the flavor)
Instructions
1. Preheat your Traeger grill to 225°F using your preferred wood pellets—I often use hickory for a robust smoke flavor.
2. Pat the tri-tip roast completely dry with paper towels to ensure the rub adheres well.
3. Drizzle the olive oil evenly over all sides of the roast, using your hands to coat it lightly.
4. In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and dried oregano.
5. Sprinkle the spice mixture generously over the entire surface of the tri-tip, pressing gently to help it stick.
6. Place the seasoned tri-tip directly on the grill grate, fat-side up, and close the lid.
7. Smoke the tri-tip until the internal temperature reaches 130°F for medium-rare, about 1.5 to 2 hours—I rely on a digital meat thermometer for accuracy.
8. Remove the tri-tip from the grill and tent it loosely with aluminum foil to rest for 15 minutes; this allows the juices to redistribute evenly.
9. Slice the tri-tip against the grain into ¼-inch thick pieces for maximum tenderness. Served warm, the smoky crust gives way to a rosy, juicy interior that pairs beautifully with roasted vegetables or a simple arugula salad. Leftovers, if there are any, make wonderful sandwiches the next day—just add a swipe of garlic aioli.
Traeger Smoked Tri Tip Sliders
Under the quiet hum of the Traeger, there’s something deeply comforting about transforming a simple tri-tip into these tender, smoky sliders—a slow, meditative process that fills the afternoon with warmth and anticipation.
Ingredients
– 1 (2–2.5 lb) tri-tip roast, trimmed of excess fat—I find this size fits perfectly on my Traeger.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes.
– 2 tbsp Traeger Beef Rub, which I love for its bold, savory kick.
– 8 slider brioche buns, lightly toasted—they hold up beautifully without getting soggy.
– 4 slices provolone cheese, torn in half; it melts so smoothly over the meat.
– ½ cup aioli, homemade or store-bought, for a creamy, garlicky finish.
Instructions
1. Pat the tri-tip dry with paper towels to help the rub adhere evenly.
2. Rub the tri-tip all over with olive oil, coating it thoroughly.
3. Sprinkle the Traeger Beef Rub generously on all sides of the tri-tip, pressing it into the meat.
4. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
5. Place the tri-tip directly on the grill grates, fat-side up, and close the lid.
6. Smoke the tri-tip until the internal temperature reaches 125°F, about 1.5–2 hours; I use a meat thermometer for accuracy.
7. Remove the tri-tip from the grill and let it rest on a cutting board for 10 minutes—this keeps the juices locked in.
8. Increase the Traeger temperature to 500°F for a quick sear.
9. Return the tri-tip to the grill and sear for 2–3 minutes per side until a crust forms.
10. Transfer the tri-tip back to the cutting board and slice thinly against the grain for maximum tenderness.
11. Lightly toast the slider buns on the grill for 30–60 seconds until golden.
12. Spread aioli on the bottom halves of the buns.
13. Layer sliced tri-tip on each bun, topping with a half-slice of provolone cheese.
14. Close the sliders with the bun tops and serve warm. On the plate, these sliders offer a delightful contrast—the smoky, juicy tri-tip melts into the creamy aioli, while the soft brioche bun gives just enough structure to hold it all together. Try stacking them high for a casual gathering, where the rich flavors unfold with every bite.
Traeger Tri Tip with Blue Cheese Butter
Maybe it’s the way the smoke curls lazily from the grill, or the quiet hum of a Sunday afternoon, but something about this recipe feels like coming home. I love how the rich, savory tri tip mingles with the bold, creamy blue cheese butter—it’s a simple dance of flavors that always leaves me feeling deeply satisfied.
Ingredients
- 1 (2-3 lb) tri tip roast—I look for one with a nice fat cap for extra juiciness.
- 2 tbsp olive oil, my trusty extra virgin for a fruity base.
- 1 tbsp Traeger Beef Rub, or your favorite smoky blend.
- 1/2 cup unsalted butter, softened to room temp so it blends smoothly.
- 1/4 cup crumbled blue cheese, I go for a sharp variety to stand up to the beef.
- 1 tbsp chopped fresh parsley, for a bright, herby finish.
- 1 tsp garlic powder, because a little garlic makes everything better.
Instructions
- Pat the tri tip dry with paper towels to help the rub stick and promote a good crust.
- Rub the tri tip all over with olive oil, coating it evenly.
- Sprinkle the Traeger Beef Rub generously over the entire surface, pressing gently to adhere.
- Preheat your Traeger grill to 225°F using super smoke mode if available—low and slow is key for tenderness.
- Place the tri tip directly on the grill grate, fat side up, and insert a meat probe into the thickest part.
- Close the lid and smoke until the internal temperature reaches 135°F for medium-rare, about 60-90 minutes depending on size.
- While the tri tip smokes, make the blue cheese butter: in a small bowl, combine softened butter, blue cheese, parsley, and garlic powder, mixing until well blended.
- Transfer the butter mixture to a sheet of plastic wrap, shape into a log, and twist the ends to seal—chilling it firms it up for slicing.
- Once the tri tip hits 135°F, remove it from the grill and tent loosely with foil to rest for 15 minutes, which lets the juices redistribute.
- Slice the tri tip against the grain into thin strips—this cuts through the muscle fibers for maximum tenderness.
- Top each serving with a slice of the blue cheese butter, letting it melt slowly over the warm meat.
Resting the meat gives it a juicy, tender bite that pairs beautifully with the butter’s tangy creaminess. I love serving this sliced over a bed of arugula with grilled bread to soak up every last bit of flavor—it turns a simple meal into something quietly celebratory.
Traeger Smoked Tri Tip Nachos
As the afternoon light filters through my kitchen window, I find myself thinking about how some dishes feel like edible memories—layers of flavor and texture that tell a story with every bite. Today’s creation, born from leftover smoked tri-tip and a craving for something both comforting and celebratory, has become one of those meals I return to again and again. There’s something deeply satisfying about transforming simple ingredients into a shared experience that feels both rustic and refined.
Ingredients
– 1 pound Traeger-smoked tri-tip, thinly sliced (I always save the juices from smoking—they’re liquid gold for this recipe)
– 1 bag (12 ounces) sturdy tortilla chips (I prefer the thick restaurant-style ones that can handle the weight)
– 2 cups shredded Monterey Jack cheese (freshly grated melts so much better than pre-shredded)
– 1/2 cup black beans, rinsed and drained (canned works perfectly here—no need to complicate things)
– 1/4 cup pickled jalapeños (I keep the seeds for extra heat, but you can remove them if preferred)
– 1/4 cup chopped fresh cilantro (the bright green leaves make all the difference)
– 1/2 cup sour cream for serving (I like to thin mine with a splash of lime juice)
– 1 ripe avocado, diced (wait until the very end to cut it—that vibrant green fades quickly)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange tortilla chips in a single layer on the prepared baking sheet, slightly overlapping them.
3. Sprinkle half of the shredded Monterey Jack cheese evenly over the chips.
4. Distribute the sliced tri-tip across the chips, making sure each chip gets some meat.
5. Scatter the black beans and pickled jalapeños over the meat layer.
6. Top with the remaining Monterey Jack cheese, covering all ingredients completely.
7. Bake for 8-10 minutes until the cheese is fully melted and bubbly around the edges.
8. Remove from oven and immediately sprinkle with fresh cilantro.
9. Add diced avocado just before serving to maintain its fresh texture.
10. Drizzle with thinned sour cream in a zigzag pattern across the entire surface.
Carefully lifting a chip reveals the perfect cheese pull, while the smoky tri-tip mingles with the bright acidity of pickled jalapeños. The contrast between the crisp chips and tender meat creates a textural symphony that’s best enjoyed immediately—gather everyone close because these nachos wait for no one. For a special touch, I sometimes serve them on a wooden board with extra lime wedges for squeezing over individual portions.
Traeger Tri Tip with Herb Crust and Red Wine Jus
Folding back the pages of my cooking journal, I remember how this recipe came to be—a quiet Sunday afternoon when the Traeger’s gentle smoke seemed to whisper secrets about transforming simple ingredients into something truly memorable. There’s something almost meditative about preparing this tri-tip, each step feeling like a deliberate, thoughtful pause in an otherwise hurried world.
Ingredients
– 1 (2.5 lb) tri-tip roast (I find the marbling in choice grade creates the most tender result)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 tbsp fresh rosemary, finely chopped (from my windowsill herb garden)
– 2 tbsp fresh thyme leaves (gently stripped from their woody stems)
– 4 garlic cloves, minced (I prefer the sharp bite of fresh over powdered)
– 1 tsp coarse sea salt (the larger crystals create wonderful texture)
– 1/2 tsp freshly cracked black pepper
– 1 cup dry red wine (a Cabernet Sauvignon works beautifully here)
– 1/2 cup beef broth (homemade if you have it, but store-bought works fine)
– 1 tbsp unsalted butter (cold, straight from the refrigerator)
Instructions
1. Pat the tri-tip roast completely dry with paper towels.
2. Rub the entire surface of the roast with olive oil using your hands.
3. Combine rosemary, thyme, garlic, salt, and pepper in a small bowl.
4. Press the herb mixture firmly onto all sides of the tri-tip until evenly coated.
5. Preheat your Traeger grill to 225°F with the lid closed for 15 minutes.
6. Place the tri-tip directly on the grill grates, fat-side up.
7. Insert a meat probe into the thickest part of the tri-tip.
8. Smoke the tri-tip until the internal temperature reaches 125°F, about 1.5-2 hours.
9. Remove the tri-tip from the grill and tent loosely with foil.
10. Increase the Traeger temperature to 500°F.
11. Return the tri-tip to the hot grill for 2-3 minutes per side to develop crust.
12. Transfer the tri-tip to a cutting board and let rest for 15 minutes.
13. While the meat rests, pour the red wine into a small saucepan.
14. Bring the wine to a simmer over medium heat and reduce by half, about 5 minutes.
15. Add the beef broth to the reduced wine and simmer for 3 more minutes.
16. Remove the saucepan from heat and whisk in the cold butter until the sauce thickens.
17. Slice the tri-tip against the grain into 1/4-inch thick pieces.
18. Arrange the sliced tri-tip on a platter and drizzle with the red wine jus.
The herb crust forms a fragrant, crackly shell that gives way to remarkably tender, smoke-kissed beef beneath. Sliced thin against the grain and served with that glossy red wine jus pooling around it, this tri-tip transforms an ordinary weeknight into something quietly celebratory—perfect alongside roasted root vegetables or simply with crusty bread to soak up every last drop.
Summary
Hearty and delicious, these Traeger tri-tip recipes offer endless smoky possibilities for your next grill session. Whether you’re a seasoned pitmaster or just getting started, there’s something here to satisfy every craving. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so fellow grill enthusiasts can discover these amazing dishes too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
