The perfect blend of sweet, savory, smoky, and a little bit of history

Howdy friends! It’s your fellow meat-lovin’, grill-slingin’ buddy back again with another mouth-watering recipe from LoveMeSomeBacon.com — and today we’re takin’ a tasty trip down tri-tip lane.

If you haven’t made tri-tip on the pellet grill yet, you’re missing out. It’s tender, flavorful, and when you hit it with a killer marinade like the one I’m sharing below — and then give it a slow, smoky ride on the grill — you’re in steak nirvana.

🔥 A Little History on Tri-Tip

Tri-tip comes from the bottom sirloin of the cow — that triangular cut that gives it its name. It wasn’t always the star of the BBQ show, though. Back in the day, butchers often ground it up for hamburger meat. Can you believe that? A crime against beef, if you ask me.

It wasn’t until the 1950s in Santa Maria, California that the tri-tip finally got the respect it deserved. A butcher named Bob Schutz decided to season it, throw it on the grill, and serve it like a steak. That move changed BBQ history. Now, Santa Maria-style tri-tip is a staple on the West Coast, and lucky for us grill lovers everywhere, it’s made its way across the country.

Marinated Pellet Grilled Tri-Tip Steak

If you haven’t made tri-tip on the pellet grill yet, buddy, you’re missing out. It’s tender, flavorful, and when you hit it with a killer marinade like the one I’m sharing below — and then give it a slow, smoky ride on the grill.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 6

Equipment

Pellet Grill

Ingredients

1 bottle Soy Sauce
3/4 cup brown sugar
4 cloves garlic
1/2 onion diced Optional

Instructions

How to Marinate:
Mix all ingredients in a bowl or zip-top bag. Drop in your tri-tip (usually 2–3 lbs), and make sure it’s fully coated. Seal it up and marinate overnight in the fridge — 12 to 24 hours is perfect. Flip it halfway through if you can.
🔥 Pellet Grill Time & Temps
Set your pellet grill to 225°F for that slow and steady smoke. I use hickory or oak pellets, but mesquite works great too if you want bolder flavor.
Internal Temps for Tri-Tip Doneness:
Use a good meat thermometer (I’ve linked my go-to below) and pull your tri-tip off the grill at these temps:
Rare: 120–125°F (cool red center)
Medium Rare: 130–135°F (warm red center) — my personal favorite
Medium Well: 145–150°F (slightly pink center)
Well Done: 155°F+ (fully cooked, little to no pink)
Once it hits your desired temp, sear it over high heat for 1–2 minutes per side if you want that perfect crust. Then let it rest, tented with foil, for about 10 minutes before slicing against the grain.

Keyword brisket, smoked brisket, beef,, marinated tri-tip, steak, Tri-Tip

🔪 Pro Tips from the Backyard:

Don’t skip the rest! Letting the meat sit before slicing keeps all those juices locked in.
Slice thin against the grain — tri-tip has a visible grain pattern that shifts halfway through, so pay attention when carving.
Save any leftovers for tacos, sandwiches, or even a steak and egg breakfast the next morning.

🛠️ Gear Up

Trust me, a solid meat thermometer is your best friend when cooking tri-tip. Here’s the one I use every weekend — Link to Thermometer Here.

This marinated pellet grilled tri-tip is a guaranteed crowd-pleaser. Sweet, smoky, juicy, and packed with flavor — everything you want in a steak dinner. Fire up that pellet grill, grab your favorite beverage, and let the good times (and smells) roll.

Until next time, stay smoky my friends 🔥🥓