Smoked Tri-Tip with Garlic and Rosemary in Pellet Grill

Sliced tri-tip roast in cast iron pan with garlic and rosemary
Tri-tip can be a juicy, tender, and flavorful cut of beef when done right. We smoked this tri-tip with garlic, rosemary, and a beef seasoning on the pellet grill then seared it in a cast iron pan which was also used to serve this roast in its own juices.
Jump to Recipe Print Recipe
Smoked tri tip roast in cast iron pan with rosemary and garlic

Tri-tip can be a juicy, tender, and flavorful cut of beef when done right. We smoked this tri-tip with garlic, rosemary, and a beef seasoning on the pellet grill before searing it in a cast iron pan which we also used to serve this roast in its juices.

What is Tri-Tip?

The tri-tip comes from the lower part of the sirloin and is named after its triangular shape with a tapered tip on one end. Most tri-tips come from your grocery store or butcher trimmed and weigh around 2-3 pounds. Untrimmed tri-tips will have a large fat cap and layer of silver skin and can weigh close to 5 pounds. You’ll want to remove the fat cap and silver skin if it is left on your roast. 

How to Season a Tri-Tip?

If this is your first time smoking tri-tip, I suggest keeping your seasonings simple by using kosher salt, fresh ground black pepper, and garlic powder. Liberally sprinkle equal parts of these all over the roast. 

To give your meat some additional flavor, you can use a more elaborate rub. I’m using Heath Riles Beef Rub for this recipe, but you can use your favorite homemade or store-bought seasoning or try a new one to see if you like it. 

How to Smoke Tri-Tip

We use a pellet grill in this recipe, but you can use any kind of smoker. However, you will need to maintain 225 degrees F temperature. If you want to sear using your smoker, you’ll need the ability to increase the temperature to 450 degrees F or higher. You can also use an indoor stove or oven to sear the meat. 

You are creating an even cook across the entire roast by smoking at a constant low temp, helping it retain moisture. Make sure you remove the meat when it gets within 5-10 degrees of your target temperature. Doing this will allow the meat to continue increasing in temperature as you sear. 

How to Sear a Tri-Tip?

I’m not convinced searing the meat will help lock in the juices, but it will create a beautiful crust loaded with flavor. We will use a hot cast iron pan with sizzling butter in this recipe. I put the pan in the pellet grill about a half-hour before I was ready to sear so it could get hot. You can use your oven or stove to preheat the pan. 

After you remove the tri-tip from the smoker, leave the pan and increase the temp of the grill to its highest setting. After about 10 minutes, place the roast in the pan and sear each side for about 3 minutes. 

How Long to Smoke a Tri-Tip?

For medium-rare tri-tip, plan on taking about 2 hours to smoke. This time includes 5-6 minutes for searing and 15 minutes of resting. Times will vary a little based on how you’d like your meat. 

I highly recommend using a probe thermometer you can leave in the roast, or you can spot-check with an instant-read thermometer to track the temp at the center of the thickest part of the meat. 

I follow the below guidelines when smoking beef. 

Infographic showing various doneness of steak

While searing your meat, remove it and rest for at least 15 minutes as soon as your tri-tip reaches your desired temp. 

I don’t recommend cooking any type of steak past medium. You’ll get the juiciest and most flavorful meat cooking it medium-rare to medium.

Chef’s Tip

Smoked Tri-Tip with Garlic and Rosemary on the Pellet Grill 

Step One: Preheat Smoker

Begin by preheating your pellet grill or smoker to 225°F. I suggest using strong wood such as oak or hickory, but cherry wood also adds excellent flavors.

Wood pellets in hand showing oak, hickory, or apple woods

Step Two: Season the Meat 

Now season the tri-tip on all sides with your preferred beef seasoning. Combine equal parts of salt, pepper, and garlic powder if you don’t have one. Press the seasoning into the meat to help it adhere.

Step Three: Begin Smoking 

Place the tri-tip on the lower rack directly on the grill grates. Now is a convenient time to insert a leave-in probe thermometer to keep an eye on the temperature of the roast. Make sure the probe ends up placed in the middle of the thickest part of the meat. Close the lid and smoke until the internal temp reaches within 5-10 degrees F of your target temperature (115°F for rare, 125°F for medium-rare, 135°F for medium).

Step Four: Prepare Skillet 

We will use a cast-iron skillet to sear the tri-tip near the end of our cooking time. Preheat a pan early enough, so it’s hot when we need to sear. Place it in the smoker, your oven, or your stove to heat it. If placed in the smoker or oven, do this about 30 minutes before searing. If using the stovetop, place the skillet over high heat for about 15 minutes before you are ready to sear.

Step Five: Sear the Tri-Tip 

Tri-tip roast in hot cast iron pan with rosemary and garlic cloves

Once you are 5-10°F from your target temp, remove the tri-tip from the smoker, keep the pan in the smoker, and increase the temperature to its highest setting. Allow 2-3 tablespoons of butter to melt in the skillet, and then place a sprig of rosemary and lightly crushed garlic cloves into the pan. Now put the tri-tip into the sizzling butter. Cook the tri-tip for 2-3 minutes per side, spooning the butter, rosemary, and garlic over the roast as it sears. (This step can be done on your indoor stove.)

Step Six: Rest and Carve 

Once you are finished searing, take the tri-tip out of the pan to rest on a cutting board. Cover the meat loosely with foil and allow it to sit for 15 minutes before slicing against the grain. The grain changes on tri-tip, so begin at the smallest point end and angle my knife as needed, so you continue to cut against the grain.

Sliced tri-tip in pan ready for serving

Step Seven: Serve 

Place the sliced tri-tip into the warm cast iron skillet with the garlic and rosemary sprig. You can keep the cast-iron warm by keeping it in the smoker or oven while the roast rests. Pour any of the resting juices over the meat. When taking a slice, be sure to rub it around the juices inside the pan during serving.

Below is the full and printable recipe of our Smoked Tri-Tip with Garlic and Rosemary on the Pellet Grill!

Smoked tri tip roast in cast iron pan with rosemary and garlic

Smoked Tri-Tip with Garlic and Rosemary on the Pellet Grill

Tri-tip can be a juicy, tender, and flavorful cut of beef when done right. We smoked this tri-tip with garlic, rosemary, and a beef seasoning on the pellet grill then seared it in a cast iron pan which was also used to serve this roast in its own juices.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 90 kcal

Equipment

  • Pellet grill or smoker
  • Cast Iron Pan
  • Instant read thermometer

Ingredients
  

  • 1 2-3 lbs Tri-Tip roast fat cap and silverskin removed but might have been done by your butcher
  • 2 tbsp Beef seasoning
  • 3 tbsp Butter
  • 1 sprig Rosemary
  • 2 cloves Garlic lightly crushed

Instructions
 

  • Preheat Smoker. Preheat your pellet grill or smoker to 225°F. I suggest using strong wood such as oak or hickory.
  • Season the Meat. Season the tri-tip on all sides with your preferred beef seasoning. Press the seasoning into the meat to help it adhere.
  • Begin Smoking. Place the tri-tip directly on the grill grates. Close the lid and smoke until the internal temperature reaches within 5-10 degrees of your target final temperature (115°F for rare, 125°F for medium-rare, 135°F for medium).
  • Prepare Skillet. Preheat a cast-iron skillet so it's hot by placing it in the smoker, your oven, or on your stove. If placed in the smoker, do this about 30 minutes before searing. If using the stovetop, place the skillet over high heat for about 15 minutes before you are ready to sear.
  • Sear the Tri-Tip. Once you are 5-10°F from your target temp, remove the tri-tip from the smoker, put the pan in, and increase the smoker's temperature to its highest setting. Allow 2-3 tablespoons of butter to melt in the cast iron skillet, and place the sprig of rosemary and lightly crushed garlic cloves into the pan. Now put the tri-tip into the sizzling butter. Sear the tri-tip for 2-3 minutes per side, spooning the butter, rosemary, and garlic over the roast as it sears. (This step can be done on your stove.)
  • Rest and Carve. Take the tri-tip out of the pan to rest on a cutting board. Allow the meat to sit for 15 minutes before slicing against the grain. The grain changes on tri-tip, so begin at the smallest point end and angle my knife as needed so you continue to cut against the grain.
  • Serve. Place the sliced tri-tip into the warm cast iron skillet with the garlic and rosemary sprig. Pour any resting juices over the meat. When taking a slice of meat, be sure to rub it around in the pan juices.

Nutrition

Serving: 10ozCalories: 90kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 845mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 263IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword beef, roast
Tried this recipe?Let us know how it was!

Below is a Pinterest friendly photo…. so you can pin it to your favorite Smoking Food Board!!

Smoked and sliced tri-tip steak incast-iron pan Pinterest Pin

If you have more questions and want to see more recipes involving tri-tip, check out 9 of the Best Smoked Tri-Tip Recipes and read How to Smoke Tri Tip in a Pellet Grill.

Bon Appétit

Other Posts You May Enjoy

French Dip Sandwich on the Pellet Grill

March 23, 2022

Smoked Beef Chuck Tender Roast Stew

September 28, 2022

How to Smoke Tri Tip in a Pellet Grill

December 15, 2021

9 of the Best Smoked Tri-Tip Recipes

March 26, 2022

Prime Rib on the Pellet Grill with Traeger Prime Rib Rub

April 29, 2022

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
Your custom text © Copyright 2024. All rights reserved.
Close
Never Miss a Recipe!

Join thousands of Chef's Magnet subscribers and get our best recipes delivered each week!

Close