It blows my mind that there are so many people who have never had tri tip. I’ve heard that it is a west coast thing - it certainly is very popular here (as it should be!). I LOVE tri tip for many reasons; it’s lean, easy to cook, delicious, and affordable. If you haven’t had it, you’re dead to me. 🙂
But here’s your chance for redemption. This smoked tri tip is good just sliced up and paired with practically anything. It is especially good wrapped in a tortilla and enjoyed as a taco.
I make tri tips weekly, and my favorite method to prepare it is on a Traeger Grill. It is incredibly easy and by far the most flavorful. I season with Traeger Rub (packed with garlic and chili pepper), smoke it at 165 degrees for 30 minutes, remove from the grill, crank the heat up to 450, add the roast back on, and cook until the internal temperature hits 1130/135. Rest, slice, enjoy. Timing will vary depending on the size of the tri tip, but no matter what you’re in for a good time.
Make these tacos as fancy as you’d like - go crazy with toppings or keep them simple street style like me.
Ingredients
- 1 tri tip roast (I used a 2 pound roast here, but I usually use a 4+ pounder)
- A liberal shaking of your favorite seasoning (I used Traeger Rub)
- For Tacos:
- Corn or flour tortillas
- White onions & cilantro, finely chopped
- Fresh citrus, grilled if you're fancy, not grilled if you're not
Instructions
- Preheat Traeger grill by setting temperature to 165 degrees F. Close lid to preheat for 15 mins.
- Rub tri-tip with Traeger Rub. Place on grill grate and smoke for 30 minutes.
- Remove tri-tip and increase the grill temperate to 450 degrees F.
- Return the tri tip to the grill, and let cook until the internal temperature reaches 130-135 degrees F (flipping once half way through). For a 2 pound roast, this took about 25 minutes, cook times may vary so watch your probe thermometer or monitor on WiFire.
- Remove, and rest for 10 minutes before slicing and serving.
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