Preheat your smoker to 225°F. This low temperature ensures that your Tri Tip cooks evenly and absorbs plenty of smoke flavor. Make sure your smoker is stable at this temperature before moving on to the next step.
Generously season the Tri Tip all over with your BBQ rub. Allow the seasoning to adhere to the meat for enhanced flavor. The rub will form a delightful crust as it cooks.
Place the seasoned Tri Tip on the grates of the Traeger grill. Smoke it for about 30 minutes per pound, keeping an eye on the internal temperature.
Once the meat reaches your desired internal temperature (around 130-135°F for medium-rare), remove it from the smoker and let it rest. This resting period is crucial as it allows the juices to redistribute within the meat.
Decide how you want to finish it: a grill or cast iron sear. If you choose the cast iron method, preheat the skillet over medium-high heat. Brush the skillet with olive oil.
For the cast iron finish, once the skillet is hot, sear the Tri Tip on each side for about 1 minute. Be sure to sear the edges, too, for maximum flavor!
If you prefer the grill finish, brush the Tri Tip with oil and preheat your grill to 500°F. Sear the meat for about 1 minute on each side until browned.
Once finished, place the Tri Tip on a cutting board and cover it with tin foil for about 15 minutes. This resting time is key for a juicy cut.
Slice the Tri Tip thinly against the grain. This ensures each bite is tender and flavorful. If you're unsure how to cut it, look for guides to help you with this special cut of meat.
Sprinkle some fresh cilantro on top for a bright, fresh finish before serving.
