Pellet Smoked Beef Tri-Tip

There is nothing better than a smoked tri-tip roast. If you are unfamiliar with this cut of meat, it is also known as a triangle roast. Used in Santa Maria barbecue this cut of beef lends itself well to both simple and complex flavor profiles. For this Pellet Smoked Beef Tri-Tip recipe, we are using a more complex spice blend. This roast is slow-smoked and then pulled right as it reaches the optimal internal temperature. The result will be a deeply rich, perfectly smoked beef roast.

Pellet Smoked Beef Tri-Tip

Pellet Smoked Beef Tri-Tip

Derrick Riches
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Dish
Cuisine American BBQ
Servings 6 people


  • 1 tri-tip roast about 4 pounds
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper


  • Place the tri-tip roast onto a clean cutting board. Trim off any excess fat on the surface.
  • Combine rub ingredients and apply onto both sides of the roast making sure to coat well. Let stand at room temperature until the smoker is ready.
  • While meat is resting, it’s time to fire up your pellet grill. Aim for a steady temperature of 225 to 250 degrees F.
  • Place roast into the smoker and insert temperature probe in the thickest part of the meat. Close the lid and let it go for about 2 hours or until the internal temperature reaches 130 degrees F.
  • Remove tri-tip from pellet smoker and transfer onto a clean cutting board. Loosely tent with aluminum foil. Let meat rest for 8-10 minutes before carving.


Photo Attribution: Sabrina Baksh
Keyword tri-tip

2 thoughts on “Pellet Smoked Beef Tri-Tip

  • January 9, 2021 at 1:10 pm

    Can I put the rub on it a day before, wrap in clear wrap, and refrigerate over night?

    • January 10, 2021 at 1:03 am

      Jason, You can and it works great. If the rub is on too long, however, it has a tendency to start curing the meat. Overnight is fine, though.


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