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Learn how to make a delicious and flavorful Brazilian smoked tri tip on a Traeger grill. This easy recipe is perfect for summer BBQs and will be a hit with your friends and family. The meat is tender, juicy and packed full of flavor!
We love to make this Traeger recipe with a side of roasted herb potatoes and a fresh spinach strawberry and feta salad. It’s the perfect summer meal!
I know most of us may feel intimidated at first when we start talking about smoking meat and other foods after hearing about those seasoned grill masters and neighbors that smoke their meats like it’s going out of style. Traeger has made it so easy for all of us.
What is Tri Tip?
Tri tip roast is a cut of beef that is part of the bottom sirloin. It is triangle-shaped and one of my favorite cuts of beef. It is a great option for smoking and grilling. You will usually find tri tip has already been trimmed before it is packaged, but if it’s not, you can easily trim it yourself. It is a beautiful marbled cut of beef.
Ingredients for Smoked Tri Tip
We are going to make both a marinade and a dry rub for this tri tip recipe to pack it full of flavor. The marinade infuses the meat with flavor and tenderizes it. The dry rub gives the tri tip a delicious crust around the outside. Here is what you will need:
- Tri Tip Roast
For the Marinade
- Brown Sugar
- White Sugar
- Black Pepper
- Kosher Salt
- Garlic
- Onion Powder
- Lemon Juice
- Soy Sauce
- Vegetable Oil
For the Rub
- Kosher Salt
- Brown Sugar
- Pepper
- Garlic Powder
- Onion Powder
- Chili Powder
- Smoked Paprika
- Thyme
- Cumin
- Nutmeg
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Smoked Tri Tip
Before you begin smoking any of your meats, decide whether or not you want to let the meat marinate and how long. We decided for this specific tri tip that we would marinate it just over night.
Make the marinade and place the meat in the plastic container or big ziploc bag with it over night in the refrigerator. When you take your meat out of the marinade, give your tri tip a light covering with your favorite seasoning, if you need a rub you can use ours below or just use salt and pepper if you prefer.
Read More: Looking for Traeger recipes? Try our Smoked Chicken Breast Recipe next!
Preheat the Traeger to 225 degrees F. Place the tri tip right on the grate in the smoker and let it smoke for 1 1/2 to 2 hours. You want the internal temperature to be between 130-135 degrees. Pull the tri tip off the smoker, cover it with foil and let it rest for 20-30 minutes. Slice against the grain and serve.
What Temperature to Smoke Tri Tip
When you are ready to start smoking your meat on your Traeger, begin by turning the grill on to Smoke, lid open until the fire is established, this can take about 5 minutes for the box to ignite the pellets. You can experiment with what pellets you like most, We tend to use hickory, mesquite or cherry with the tri tip. You will set the Traeger to 225 degrees Fahrenheit.
How Long to Smoke Tri Tip
You will need about 1 to 2 hours, depending how well done you like you tri tip. Here are your internal fresh beef temperatures. For rare (120-125 degrees Farenheit), medium rare (130-135 degrees Farenheit), medium (135-140 degrees Farenheit), medium well (140-150 degrees Farenheit and well done (when you start getting above 155 degrees Farenheit). If you don’t have a probe get one :). If you have a meat thermometer you can use that. We usually check the meat internal temp about 1 hour and 45 minutes in from cooking. We like to pull the meat off the smoker once it hits 130-135 degrees Farenheit.
The Secret to Juicy Brazilian Smoked Tri Tip
The secret to juicy Brazilian smoked tri tip is to wrap it in tin foil and let it rest for 20-30 minutes. After you let it rest, take out the tri tip and cut it against the grain, the thickness of the cut is to your liking.
More Decadent MAIN DISHES You Must Try:
- Best Prime Rib
- Smoked Pulled Pork
- Oven Braised Short Ribs
- Smoked Prime Rib
- Smoked Apple Pecan Turkey Breast
- Traeger Beef Brisket
- Korean Oven Braised Short Ribs
- Smoked Chicken Wings with Glaze
- Easy Garlic Butter Steak
- Traeger Smoked Pork Ribs
- All our MAIN DISH recipes!
Brazilian Smoked Tri Tip on a Traeger
Ingredients
- 2 1/2 Pounds Tri Tip
For the Marinade
- 1/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- 2 Tablespoons Black Pepper
- 2 Tablespoons Kosher Salt
- 2 Cloves Garlic, minced
- 1/2 teaspoon Onion Powder
- 1/2 Cup Lemon Juice
- 2 Tablespoons Soy Sauce
- 1/2 Cup Vegetable Oil
For the Rub
- 1/4 Cup Kosher Salt
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Pepper
- 1 1/2 teaspoon Garlic Powder
- 1 1/2 teaspoon Onion Powder
- 1 Tablespoon Chili Powder
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Thyme
- 1 1/2 teaspoons Cumin
- 1 Pinch Nutmeg
Instructions
For the Marinade:
- Mix ingredients in a mixing bowl.1/4 Cup Brown Sugar, 1/4 Cup White Sugar, 2 Tablespoons Black Pepper, 2 Tablespoons Kosher Salt, 2 Cloves Garlic, 1/2 teaspoon Onion Powder, 1/2 Cup Lemon Juice, 2 Tablespoons Soy Sauce, 1/2 Cup Vegetable Oil
- Place in ziploc bag or plastic container.
For the Rub:
- Place all ingredients in a mixing bowl or mason jar for storage.1/4 Cup Kosher Salt, 2 Tablespoons Brown Sugar, 1 Tablespoon Pepper, 1 1/2 teaspoon Garlic Powder, 1 1/2 teaspoon Onion Powder, 1 Tablespoon Chili Powder, 1 Tablespoon Smoked Paprika, 1 teaspoon Thyme, 1 1/2 teaspoons Cumin, 1 Pinch Nutmeg
- After mixing your marinade ingredients in a bowl, place the marinade and meat together in a ziploc bag or plastic container. Let it marinate 1 hour or up to over night.2 1/2 Pounds Tri Tip
- When you are ready to begin cooking, remove your tri tip from the fridge
- Turn your Traeger to smoke (allow about 5 minutes)
- Take your tri tip out of the marinade and lightly dust all sides of the tri tip with your favorite rub
- Turn the temperature to 225.
- Place tri tip on Traeger until the internal temperature reaches 130-135 degrees Farenheit, about 1 1/2 to 2 hours.
- Remove tri tip from grill and wrap in tin foil
- Let it rest in the tin foil for 20-30 minutes
- After it has rested, cut slices against the grain and enjoy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tri tip is my favorite cut of beef so I totally need to try this recipe! It looks amazing!!
Thanks, Kerri! We would love to hear how you like it!
Why do you say 3-4 hours. It takes about 90 min then rest half hour
Hi Kevin! Sorry for the confusion! It should say 1 – 2 hours in the post to match the recipe card.
I missed it! Cooking temperature is 225F. It’s in the Instructions section (duh) but after the Rub instructions.
Ya, but it should have been in the actual post too, so I’ve added it there as well! Thanks again, Brian!
In the Brazilian Smoked Tri Tip on a Traeger recipe you have a whole section “What Temperature to Smoke Tri Tip” and then never state what temperature to cook the Tri Tip at. 🙁
Sorry I missed it. 225F. Cooking temp is in the instructions (duh) but after the Rub section.
Doh! It has been updated. Thanks for bringing that to our attention!
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OVERLOAD!!!!!
People do yourself a favor, instead of the absolute asinine amount of salt in the dry rub, shoot for about a tablespoon or so. If you follow these instructions to the T you might has well go drink sea water and kiss your money goodbye. Honestly I would never EVER trust another recipe that these people or site ever put out….
Hello! I’m so sorry that you didn’t enjoy this recipe. It’s not required to use all the rub. I often have some left over to use for the next time.
Hello,
~ I love your recipes they all sound delish, the thing is that I don’t own a smoker nor can I afford a Traeger Smoker, and it is only me.
~ Is there any possibility of making these recipes in my oven and turn it into a smoker?
~ I would greatly appreciate any suggestions that you may be able to offer.
~ Thank you for your recipes and your time, I look forward to hearing from you.
~ Have a happy and safe holiday,
~ Respectfully,
~ Randyellen Klapper
Randyellen@unm.edu
242 El Cerro Loop
Los Lunas, New Mexico 87031
Hi Randyellen! What a great question! Yes, you can make the smoked recipes in your oven. It won’t have quite the same flavor or texture, but it will be delicious! Bake it at the same temperature and add a little liquid smoke to a pan with apple juice and place the pan right beside the meat. Enjoy!
Looks delicious. Trying it today. The picture looks more like a well done brisket. Is that really one taken out at 135?
Yay! I hope you enjoy it Greg! Yep, we took it out at 135. We would love to hear what you think!
It was phenomenal! Although I didn’t achieve the red smoke ring. I just got a smoker so I’m new to this. Any tips to get that ring?
Hi Greg! I’m so glad you enjoyed it! The elusive smoke ring! There are so make factors that go into it. This is my favorite site to use to understand all the variables that affect it: https://www.smokedbbqsource.com/how-to-get-a-good-smoke-ring/
It was phenomenal! I didn’t get the red smoke ring but I just started learning to smoke meat. Any tips?
Thank you! Turned out great! The flavor was excellent! We like it on the rare side of med-rare so took it off at 127 (~2hrs) and then seared on our propane grill. I made all the sides ahead of time just to be safe. That worked out nicely and had less kitchen mess after dinner. Bonus!
Hurray! Love to hear this! Thanks Joanna!
I’m planning to make this for New Year’s Day however I’m confused by the timing. At the top of the recipe it says cook time = 4 hours. But in the body of the recipe the total cooking time is 1 1/2 to 2 hours. I understand that the internal temperature is what’s important, but I need to time my side dishes so I need a more accurate window. I just got the Traeger for Christmas so I can’t go by experience yet. Thank you
Hi Joanna! I’m so sorry for the confusion! Smoking a large piece of beef is so tough to give exact times because it can vary so much depending on the marbling of the meat, how big it is, and how well your smoker maintains its heat. Cook time will need to be around 3 hours however, depending on the size and how well the heat is maintained it can change so much. So start checking it at 1:45, and then keep your eye on the temperature until it reaches your desired done-ness. Enjoy! And happy new year!!