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    You are here: Home / Recipes by Type / Main Course / Beef / Smoked Tri Tip

    Smoked Tri Tip

    by Marilyn · Jun 21, 2021 · Updated: May 17, 2022 · This post may contain affiliate links

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    Legendary Smoked Tri Tip 1
    Legendary Smoked Tri Tip 2
    Legendary Smoked Tri Tip 3
    Legendary Smoked Tri Tip 4
    Legendary Smoked Tri Tip 5

    Smoked tri tip has long been popular in California and is quickly becoming a favorite dish across the country. If you haven't heard the rave reviews yet, it is time to join the smoked tri tip fan club. This smoked tri tip is made with wholesome and inexpensive ingredients, and cooks on the smoker low and slow for mouthwatering flavor in every bite.

    sliced smoked tri tip on a wooden board with sauce this Recipe for Later
    Smoked Tri Tip

    This game changing smoked tri-tip recipe is the best way to take a lean cut of beef, an easy homemade rub, and a pellet grill or smoker with red oak and create one of the most amazing smoked beef roasts you have every had the pleasure of eating. With our tips for how to perfectly prepare this smoked tri tip in only 2 hours be prepared to fall in love!

    Jump to:
    • Why This Recipe is a Winner
    • How To Make the Perfect Smoked Tri Tip Recipe
    • Top Tip
    • Tri Tip Rub Variations
    • What to Serve with Smoked Tri Tip
    • Storage and Suggestions for Leftovers
    • More Delicious Beef Recipes for You to Try
    • 📋 Recipe

    Why This Recipe is a Winner

    Most Beef for Your Buck. The tri tip is cut from the rear area of the cow, at the bottom of the sirloin. So it's not as expensive as the full sirloin itself, but is still a very flavorful piece of meat.

    Easy to Prepare. You only need about 15 minutes to rub the tri tip with a homemade seasoning blend, and then it's ready to smoke. Use a leave-in heat-proof thermometer and this becomes basically a "set and forget" recipe. Then quickly sear on the smoker grates, let rest, slice and serve.

    Delicious Flavor. Our recipe is made using the tried-and-true low and slow smoking method. This allows the meat to absorb all those great smoky and savory flavors throughout. The taste and texture are somewhere between a prime rib and sirloin steak, and when cooked properly, it's absolutely melt-in-your-mouth wonderful. Tender and juicy with a beautiful sear on the outside, this is a serious meat lover's dream.

    Great for Leftovers. Slices of leftover smoked beef are terrific to enjoy on sandwiches or salads. Or simply serve cold or warmed with your favorite sides.

    Healthier Red Meat Option. Tri tip has fewer calories and less fat than other beef dishes, like ones that use ground beef.

    sliced smoke tri tip on a wooden board
    Sliced Smoked Tri Tip

    How To Make the Perfect Smoked Tri Tip Recipe

    Smoking Pellets. Use traditional red oak, pecan, cherry or apple wood chips for the best results. You can also use hickory. For a good smoke flavor, I would avoid any wood pellets with a more intense smoke flavor, such as mesquite.

    Thermometer. You need a heat-proof meat thermometer that can be inserted and left in the tri tip while it is being smoked. A digital thermometer is the only way to check your meat temperature.

    Trim. Use a sharp knife to trim any silver skin that is on the roast or ask your butcher to do it. Do not trim off all the fat as you will want a fair amount to keep basting the roast while it is smoking.

    Season. The best tri tip rub for smoking is a simple blend of kosher salt, garlic powder, onion powder, and freshly ground black pepper. Combine the seasonings and rub all over the meat to evenly coat. Note the cross grains in the roast now for when you will be slicing later.

    Smoke. Preheat the smoker to 225 degrees F. Insert the thermometer horizontally into the tri tip and place it on the smoker grates. Smoke for 60-90 minutes, until the internal temperature reaches 130 to 40 degrees Fahrenheit, depending on desired level of doneness. See recipe notes below on the USDA's official guidelines for safely cooking and consuming beef.

    Reverse Sear on High Heat. Wrap the smoked tri tip in aluminum foil and let rest the first time for 20 minutes. Meanwhile, increase the smoker temp to 500 degrees Fahrenheit. When ready, unwrap the meat and sear on the hot smoker grates. Use tongs to turn the tri tip at regular intervals so that you get a nice even sear all around.

    Rest. Then transfer the smoked beef to a cutting board, and lightly cover with foil. Rest again for 15 minutes.

    Slice. Cut the meat into two sections - the triangle tip and the flat (as noted while you seasoned the roast). Lastly, carve each section against the grain into slices.

    sliced smoked tri tip with a nice bark
    Sliced Smoked Tri Tip With a Nice Bark

    Top Tip

    The amount of cook time will vary depending upon the thickness and size of the tri tip and the level of doneness you prefer.

    Tri Tip Rub Variations

    Simple Salt and Pepper. You can omit the garlic and onion powders and use 2 tablespoons kosher salt and 4 teaspoons of freshly ground black pepper for a simple dry rub.

    Steak Seasoning. Use 3 tablespoons of my Montreal Steak Seasoning Recipe or use McCormick's Grill Mates Steak Seasoning.

    Beef Rub Favorites. Feel free to use any of your favorite beef seasoning rubs to make smoked tri tip. You will need 3 tablespoons for this recipe.

    Santa Maria Style Seasoning: This slightly more herbaceous seasoning is a classic smoked tri tip seasoning and a favorite seasoning for lover's of tri tip steak.

    Brown Sugar. Adding 1 tablespoon of packed brown sugar to any of these rub combinations is a great way to add flavor and make for a crusty bark.

    tri tip with spice rub
    Carved Smoked Tri Tip

    What to Serve with Smoked Tri Tip

    Enjoy this recipe as part of a classic meat and potatoes meal. Here are a few of my favorite potato side dish recipes:

    • Air Fryer Baked Potato
    • Roasted Baby Potatoes - Perfectly Crispy and Tender
    • Creamy Mashed Potatoes with Chives and Cream Cheese

    And it's always a good idea to have a green vegetable on the plate for a well-rounded dinner. Try any of these delicious and healthy side dishes:

    • Instant Pot Broccoli
    • Crispy Air Fried Green Beans
    • Easy Oven Roasted Asparagus
    seared tri tip roast on a plate
    Carved Smoked Tri Tip Ready for Serving

    Storage and Suggestions for Leftovers

    Leftover smoked tri tip will keep well in the refrigerator for up to 3 days. Let the meat cool completely before transferring to an airtight container and placing in the refrigerator.

    Smoked tri tip is also great for freezing! Seal cooled slices of meat in a freezer-safe airtight container (like a zip-lock bag). Then wrap in a layer of aluminum foil for extra insulation. Store in the freezer for 3 to 6 months. Defrost the leftovers in the refrigerator overnight before reheating.

    You can use slices of leftover smoked tri tip roast to make delicious sandwiches. Slather some thin slices with BBQ Sauce and serve on hamburger buns or hoagie rolls. Or roll into tortillas with your choice of fillings for hearty wraps and burritos.

    Cold pieces of tender tri tip are also excellent to add to healthy salads loaded with fresh veggies. I love topping a bowl of crunchy lettuce with chopped steak, diced tomatoes, and blue cheese crumbles.

    top down view of sliced smoked tri tip on a cutting board with bbq sauce on the side
    Medium-Rare Smoked Tri Tip With BBQ Sauce

    More Delicious Beef Recipes for You to Try

    • Exceptional Picanha Steaks
    • Irresistible Sirloin Tip Roast
    • Handcrafted Smoked Chuck Roast
    • Spectacular Eye of Round Roast
    • Deliciously Lean and Tender Rump Roast

    📋 Recipe

    top down view of sliced smoked tri tip on a cutting board with bbq sauce on the side

    Smoked Tri Tip

    A long time favorite in California, the delicious tri tip is enjoying fame across the rest of the country. And for good reason. Tri tip is cut from bottom tip portion of the sirloin in the rear of the cow. This slightly tougher and less expensive cut is pure perfection when it is cooked low and slow with just a simple seasoning rub.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 45 mins
    Total Time 2 hrs
    Course Main
    Cuisine American
    Servings 6 (6 to 8)
    Calories 246 kcal

    Ingredients
     

    • 1 tri tip, approximately 2 to 2-½ pounds
    • 1 tablespoon coarse kosher salt
    • 1 tablespoon garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons freshly ground black pepper

    Instructions
     

    • Preheat smoker to 225° F.
    • In a small bowl, combine salt, onion powder, garlic powder, oregano and black pepper. Take note of the cross grains in the roast. (see Tip) Then, rub the mixture all over the roast.
    • Insert a heat-proof thermometer horizontally into the thickest part of the roast. Place tri tip directly on to the grates and cook, 60 to 90 minutes or until the temperature reaches 130℉ for medium-rare (about 30 minutes per pound). Remove the tri tip from the smoker and wrap in foil. Let stand 20 minutes.
    • Meanwhile, increase the heat of the smoker to 500° F.
    • Unwrap the tri tip, return it to the grates and sear, turning, 4 minutes per side or until roast has a nicely browned finish. Transfer the roast to a cutting board and lightly cover with the foil. Let tri tip rest 15 minutes.
    • Cut the roast where the 2 sections, that you noted in step 2, meet. Carve each section thinly against the grain. Serve immediately.

    Cooks Tips

    1. Tri tip is shaped like a triangle with a slight bent tip. The intersection of those two parts is where the grain changes direction. This is where you will want to change your direction of slicing the roast in order to get the most tender cuts. Cutting across the grain always is the way to achieve this.
    2. According to the USDA, the safe temperature for beef is 145 degrees which is a medium done roast. The USDA recommended temperatures for beef are 135°F for medium-rare, 145°F for medium, and 150°F for medium-well. However, the beef roast will continue to rise in temperature 5 to 10 degrees while it is resting. So, take your roast off the the grill 5 to 10 degrees before it reaches the ideal temperature.
    3. Trim any silver skin that is on the roast or ask your butcher to do it. Do not trim off all the fat as you will want a fair amount to keep basting the roast while it is smoking.
    Know Your Salt: Morton kosher salt and Diamond Crystal kosher salt have very different volumes because of the size of their crystals. The ratio is approximately 1-½ Morton to 2 for Diamond Crystal. For the 1 tablespoon of kosher salt in this recipe, you would use 1 tablespoon of Morton or 1 tablespoon + 2 teaspoons of Diamond Crystal.
    Tri Tip Rub Variations
    • Simple Salt and Pepper: You can omit the garlic and onion powders and use 2 tablespoons kosher salt and 4 teaspoons of freshly ground black pepper.
    • Steak Seasoning: Use 3 tablespoons of my Montreal Steak Seasoning Recipe or use McCormick's Grill Mates Steak Seasoning.
    • Beef Rub Favorites: Feel free to use any of your favorite beefs rubs. You will need 3 tables for this recipe.
    • Santa Maria Style Seasoning: This slightly more herbaceous seasoning is a classic tri tip seasoning.
    Smoking Pellets: Use pecan, cherry or apple wood for the best results. You can also use hickory. I would avoid any of the more intense smoke flavors such as mesquite.
    Leftover smoked tri tip can be refrigerated for up to 3 days or frozen for 3 to 6 months. The leftovers are wonderful in sandwiches.

    Nutrition

    Calories: 246kcalCarbohydrates: 2gProtein: 32gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 98mgSodium: 1244mgPotassium: 517mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 44mgIron: 2mg
    Collections Grilling, Smoking
    Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!

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    Marilyn Haugen - Cookbook Author and Founder of Maven Cookery

    Hi, I am Marilyn

    I am a best-selling cookbook author, recipe developer, and mom to an amazing lady. I am crazy about eating, cooking, and celebrating with family and friends. Maven Cookery was developed to share my recipes and help make delicious comforting meals easier to make for the home cook.

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