Best way to smoke a beef tri tip on pellet grills - Traeger grill recipe

Smoking a tri tip on pellet grills is one of my favorite meats to smoke. In my opinion, tri tip is an underutilized cut of meat. It’s inexpensive, tender and easy to prepare. This smoked tri tip is full of flavor, and is super simple to make!
I recommend that you use a thermometer like thermo pros tempspike to gauge when your meat is ready. I use tempspike so that I can just leave the probe in the meat and monitor the temperature from inside the house. Personally, I like to cook my tri tip to medium rare, I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.
I hope you enjou this video and make sure to check out thermo pros tempspike
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🚨 About us 🚨
This is a channel where beginners can learn along with me, how to cook and use a pellet grill and a Blackstone Griddle. Learning how to season meats and knowing how to properly cook on a pellet grill and blackstone griddle.
I have never used a pellet grill or a blackstone griddle, but together we will learn as we go. I hope you enjoy my videos.

[@joshuatanner7576]

If you pulled that tri tip off at 140 then sear it then it was well done. Resting adds 5 degrees and searing adds about 10 degrees. For med rare pull off at 115 then sear and rest.

[@ronaldraygun2639]

If you pull it at 115 you’ll never cook the inside with a sear. It’ll be rare in the middle

[@blackhawksr853]

Isn’t that the goal? You can see his cuts were well past medium rare even

[@egustafson]

121-123 before the sear and rest seems to work pretty well for me. med rare ish. ​@@ronaldraygun2639

[@garykennedy5263]

I have that Temp Spike. I love it. You can program it to anything that is not already on the list-like brisket! Anyway, I made tri tip this past weekend! It was fantastic and I used the leftovers and made tacos!

[@BeginnersBBQ]

Yes it’s really nice all the things you can do to it.

[@marshallnmoonshine]

Hard to beat a tri tip and half chicken over an oak pit, but I'm gonna try it over the pellets. I'm from Santa Maria, so I've got a pretty solid reference for comparison.

[@Darmel94]

Great video but I don’t know how you got a seer at 375 one minute per side

[@ZING-oj6zi]

My TP turned out a bit raw using these settings, i'm using the 780 so I'll adjust temps and time. The ends cooked well and were freakin amazing though! This was my first Tri-Tip btw. I used butter garlic rub and salt, pepper and garlic rub... WOW, so damn'd good! I too liked the recap! Thanks for the instruction!!

[@jesuscabral5898]

Looks well done

[@brandonallred353]

Great video, thanks, man! GO UTES.. in all seriousness, Im going to miss utah and oregon playing every year.

[@BeginnersBBQ]

Yea it’s going to be weird seeing them in a new conference

[@user-bq1dv9wc4e]

How long did it take for you to get to your internal temp?

[@arrowv1]

The recap is great. Thanks for this!

[@BeginnersBBQ]

Glad you enjoyed it!

[@mattjasper3083]

Looks like you cut it with the grain on the large end.. try tip is one of the more tricky meets to cut as the grain will run in two different directions. There’s many videos online that can break it down for you.

[@TheHighway-mf3sl]

+1. Retail meat cutter here. You are supposed to cut it from the “center” point, across the grain. It will cut with way less sawing and be more tender.

[@J-Banks]

Looks great brutha. Going to have to try some of that Scorpion Rub. Love Lane’s rubs thanks to you

[@BeginnersBBQ]

I’ve had that rub for month, forgot all about it. Glad I tried it, I going to use it more often now.

[@Moco925]

Being from CA I love tri tips perfect for summer bbq's and tailgating. Evryone can get a piece that is to their liking

[@BeginnersBBQ]

Totally agree!

[@gibby232323]

What was the Final internal temp ?

[@harleyhouse76]

can't wait to try this one.

[@dansmith7792]

Tri tip is also my favorite cut of meat.

[@BeginnersBBQ]

It’s the best cut.

[@user-js8um3im2k]

Tri tips are meant to have crust

[@juanvaldez8395]

I saw a meat church video where they smoke it like a brisket. I want to try it that way.

[@BeginnersBBQ]

I saw that to. Might try it next time.

[@SciFi65]

I've done Tri-Tip like steak and brisket style. They're both awesome.

[@qbelliesbbq]

Tri tip looks awesome and I’m sure it was super tasty, but unfortunately, the slicing is incorrect. 5:54

[@ggate01]

Looks great. How long should I leave it wrapped in foil?

[@BeginnersBBQ]

Just until your grill hits 375. The wrap in foil is only to keep the meat warm while your grill reaches the new temp

[@user-lb3tm6to6d]

That hat!! Let’s go ducks

[@BeginnersBBQ]

Go Ducks!!!’

[@letsgobrandon1719]

Mine always comes out tasting like ham. Is there something I’m doing wrong or is this normal?

[@BeginnersBBQ]

What rubs are you using? Are smoking it the way I show it?

[@aguilarjose9232]

Checks out

[@jasenalapati665]

Can you do more than one tri tip with this grill ?

[@BeginnersBBQ]

Yes you can.

[@MiguelRamirez-op8ve]

Im In Oregon to bro

[@donhgr]

I’m like to cook it like a Brisket and it’s lean like I like!

[@BeginnersBBQ]

I saw the meat church video that did it that way. I want to try it.

[@tomiverson9716]

Did you ever turn the meat over or did you leave it on one side for hour?

[@BeginnersBBQ]

Leave it on one side for the hour.

[@hopemoody4854]

I don’t have a temp spike.😕 How long should I cook it per pound?

[@BeginnersBBQ]

Do you have any thermometers?

[@hopemoody4854]

@@BeginnersBBQ nope 😞

[@eligiofletes7057]

Junior cuco sanchez is this you bro

[@BeginnersBBQ]

Yea it is. Who’s this?

[@eligiofletes7057]

Bro this is ebby I worked with you in the mid 2000 at all weather wood

[@BeginnersBBQ]

Oh yea I remember. How you been?

[@eligiofletes7057]

Good bro how about yourself

[@dbb124]

Go Ducks!

[@BeginnersBBQ]

Hell yea!!!!!

[@jw5031]

You from Oregon bro?

[@BeginnersBBQ]

Yes I am. Southern Oregon.

[@baz00kaj0e72]

Southern Oregon represent! I'm out in Ruch/Jacksonville. Keep up the great work my dude.

[@TheSheetMetalKid707]

Southern Oregon represent! Roseburg over here!

[@BeginnersBBQ]

awww yeaaaaa

[@TacoViolator872]

Subbed.

[@BeginnersBBQ]

Thank you.

[@justindenney]

Go ducks and yummy!

[@BeginnersBBQ]

Go Ducks!!!!

[@scottwargnier8681]

GO BEAVERS!!!

[@kurthickman2046]

Too well done for me. Tip needs to be removed at 120*, then rest for 15min.(it continues to cook while resting). If feel need to sear, start searing at 110-115, either way remove at internal temp of 120*. Trust me, 120*. Hint. Cut against grain as described, but let slices remain in the juices left from resting prior to plating. Your welcome.

[@BeginnersBBQ]

will try that next time.

[@pala4833]

You cut it with the grain.

[@user-bq1dv9wc4e]

How long did it take for you to get to your internal temp?

[@CGalum09]

Go Ducks!

[@BeginnersBBQ]

Hell yeaaaaa