Step 1

Preheat your smoker: Start by preheating your smoker to a temperature of 225°F (107°C). Make sure to allow the smoker to reach a stable temperature before placing the tri tip on the grates.

Step 2

Prepare the tri tip: Trim any excess fat from the tri tip, leaving a thin layer for added flavor and moisture. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the tri tip evenly with olive oil, followed by the spice mixture, ensuring all sides are well-coated.

Step 3

Start smoking: Once the smoker is ready, place the seasoned tri tip directly on the grates. If desired, you can add wood chips or chunks to generate smoke and enhance the flavor. Close the smoker's lid and allow the tri tip to smoke undisturbed for about 2 to 3 hours.

Step 4

Check the internal temperature: After the initial smoking time, start monitoring the tri tip's internal temperature using a meat thermometer. For medium-rare doneness, aim for an internal temperature of around 130°F (54°C) to 135°F (57°C). If you prefer another doneness, you can see the guide in the post above . Keep in mind that the meat's temperature will continue to rise slightly during resting.

Step 5

Rest and slice: Once the desired internal temperature is reached, carefully remove the tri tip from the smoker and let it rest for about 10 to 15 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and tender end product. After resting, slice the tri tip against the grain into thin slices. Serve and enjoy!