Tri Tip question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

pellet play

Original poster
Oct 10, 2013
Gonna do a Tri Tip tomorrow, Should I use the Green Egg or the Rec Tec pellet smoker? Both have their advantages. Just wondered which one would be the best option. I guess I could smoke it on the pellet until I reach an internal of 120* and then finish it to 135* and put a nice sear on it with the egg? Just looking for suggestions! And thank you!


Legendary Pitmaster
OTBS Member
Jun 13, 2012
Madison, AL
Either way.  I have only done my Tri's on the Weber.  Did mine like a steak and man was it good!



AMNPS Test Group
Sep 8, 2011
I vote option 2 for the max smoke penetration......oh wait we can't vote here!

pellet play

Original poster
Thread starter
Oct 10, 2013
Thinking of applying the rub tonight, pouring a little worcestershire and hot sauce in a vacuum bag and vacuum packing it until tomorrow. When I get it out I will apply a little more "light" rub for color and caramelization and throw it on. 


Smoking Fanatic
Apr 29, 2008
Powhatan, Virginia
My opinion would be that both ways would be great.  Need to flip a coin on that one.  Tri's are great cooked hot and fast as well as slow and low.

good luck.


slider n copa

Fire Starter
Jul 12, 2013
Maricopa AZ.
I just did my first Tri TIp, I found it on sale in a bag marinade applied. I smoked it with apple at 200, Shoulda finished it on the grill, I pulled it at 135, Wrapped in foil and a beach towl and let it rest for about 3 hrs,,,,, Very tender, Won't get another in a bag like that. I use y own rubs. The low temp smoke was great,,, but the color was dissapointing,,, Use the grill. I took a couple pics but it was the same color goin in as it came out.


Smoking Guru
OTBS Member
Aug 1, 2008
Central California
The tri tip, as made famous in Santa Maria, was grilled over local oak wood.  Commonly called red oak, but I believe it a slightly different variety of coastal oak.

Try smoking it to within a few degrees of your target and finish with a quick reverse sear over hot coals.  You will like it.

Being a traditionalist, I grill most of mine over a medium hot direct heat with the lid closed. Not exactly the way they were done in Santa Maria, but it does add some additional smoke flavor.

Good luck and good smoking.
Last edited:

Latest posts

Hot Threads