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+ servings
smoked tri-tip on a wooden board

Low and Slow Smoked Tri-Tip

Juicy and flavorful tri-tip smoked low and slow on a pellet grill to achieve an incredible crust and a tender bite.
Course Main Course
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Calories 396kcal
Author Dean "Schuey" Schumann


  • 2 lbs Tri-Tip
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 2 tbsp granulated garlic
  • ¼ cup beef broth


  • Prep the Tri-Tip first by removing the fat cap and any silver skin using a sharp knife.
  • Using an even blend of salt, coarsely ground black pepper and granulated garlic, give the entire Tri-Tip a good covering with the seasoning.
  • Get your smoker set at 250°F.
  • Once the smoker is ready, put the Tri-Tip in and insert an internal temp probe.
  • After 30 minutes, spritz the Tri-Tip with beef broth.
  • Once the internal thermometer reads 135 degrees F (medium rare), remove the meat from the smoker, place on a cutting board and let it rest for 10 minutes.
  • Slice against the grain into slices around ¼” thick and serve.

Serve with:

  • Mashed potatoes and freshly steamed garden fresh vegetables.
  • Roasted potatoes and gravy.
  • On its own.



Sodium: 3665mg | Calcium: 76mg | Vitamin C: 1mg | Vitamin A: 16IU | Sugar: 1g | Fiber: 1g | Potassium: 815mg | Cholesterol: 150mg | Calories: 396kcal | Saturated Fat: 7g | Fat: 20g | Protein: 48g | Carbohydrates: 5g | Iron: 4mg