Print

Smoked Tri-Tip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoked tri-tip is a tender, juicy beef roast seasoned with a savory rub, slowly smoked, and optionally reverse-seared for a flavorful crust. Slice it against the grain and serve with barbecue sides, or use the leftovers for sandwiches, tacos, and meal prep.

Ingredients

  • 1 tri-tip roast, about 2 1/2–3 pounds
  • 1 tablespoon olive oil or yellow mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper, optional
  • Barbecue sauce, optional for serving

Instructions

  1. Trim thick pieces of excess fat and silver skin from the tri-tip, leaving a small amount of fat for flavor.
  2. Coat the entire roast lightly with olive oil or yellow mustard to help the seasonings adhere.
  3. Combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and optional cayenne pepper. Season the tri-tip generously on all sides.
  4. Preheat the smoker to 225°F (107°C). Use oak, hickory, pecan, or another preferred smoking wood.
  5. Place the seasoned tri-tip directly on the smoker grate and insert a meat thermometer into the thickest portion.
  6. Smoke for approximately 1 1/2–2 1/2 hours, monitoring the internal temperature. If reverse-searing, remove the roast from the smoker several degrees below the desired final temperature to account for additional cooking during searing and resting.
  7. For an optional reverse sear, heat a grill or cast-iron skillet over very high heat. Sear the tri-tip for approximately 1–2 minutes per side until a dark crust develops.
  8. Transfer the tri-tip to a cutting board and let it rest for 10–15 minutes.
  9. Examine the direction of the grain, noting that it changes direction across the tri-tip. Divide the roast into sections if necessary and slice each section thinly against the grain.
  10. Serve warm with favorite side dishes and barbecue sauce if desired.

Notes

  • For medium-rare tri-tip, aim for a final internal temperature of approximately 130–135°F (54–57°C), accounting for temperature rise during searing and resting.
  • Use internal temperature rather than cooking time to determine doneness because roast thickness and smoker conditions can affect cooking time.
  • Oak pairs especially well with beef, while hickory provides stronger smoke and pecan offers a somewhat milder flavor.
  • For Santa Maria-style tri-tip, keep the seasoning simple with kosher salt, coarse black pepper, and garlic.
  • For a sweeter barbecue crust, add a small amount of brown sugar to the rub, but watch carefully during searing because sugar can burn.
  • The reverse sear is optional and can be skipped if the smoked tri-tip already has the desired crust.
  • Always slice tri-tip against the grain, adjusting the cutting direction where the grain changes across the roast.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Keeping the meat in larger pieces until serving can help retain moisture.
  • Reheat gently in a covered baking dish with a splash of beef broth at about 275°F (135°C) until heated through.
  • Freeze tightly wrapped smoked tri-tip for 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/smoked-tri-tip/