smoked tri tip

Smoked Tri Tip is a flavorful and juicy steak that will soon become one of your favorites. When cooked correctly, it&#039;s incredibly tender and completely delicious. In today&#039;s post I&#039;ll teach you how to smoke tri tip like a pro!

Smoked Tri Tip

Tablespoons Beef Seasoning (or equal parts salt, pepper, and garlic powder)

Tablespoons salted butter

rosemary

Preheat the smoker.

Preheat the smoker. Preheat your smoker to 225 degrees F. I like to use a strong wood like oak or hickory.

Season the meat.

Season the meat. Season the tri tip on all sides with the Beef Seasoning or equal parts salt, pepper, or garlic powder. Lightly press the seasoning into the meat.

Smoke the tri tip.

Place in the tri tip directly on the grill grates of your smoker. Close the lid and smoke until the internal temperature is within 5-10 degrees of your target final temperature (115 degrees F for a rare roast, 125 for a medium rare roast, 135 for a medium roast, 145 for a medium well roast, or 150 for a well done roast).

Preheat a cast iron skillet for searing.

Preheat a cast iron skillet for searing. When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri tip from the smoker.

Sear the tri tip.

Sear the tri tip. Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the sprig of rosemary and then place the tri tip into the sizzling butter. Sear the tri tip for 2-3 minutes per side, spooning the butter and rosemary over the steak as it cooks.

Rest, slice, and serve.

Rest, slice, and serve. Pull your roast out of the pan and move onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving. The grain changes in a tri tip, so I always start at the smallest point end and angle my knife as needed to keep my slices going against the grain.

https://embed.mediavine.com/videos/is411481

Smoked Tri Tip is so flavorful, juicy, and when cooked correctly, incredibly tender and delicious. I’ll teach you how to smoke tri tip like a pro!

A simple recipe for smoked Tri Tip. Tri Tip is an easy and affordable alternative to smoked brisket.

Smoked Tri Tip Recipe

Tri-Tip Beef Roast

extra virgin olive oil

salt

pepper

Prepare Smoker

Preheat Smoker: Preheat smoker to 225 degrees using a fruit wood like apple or consider oak.

Season

Season: Cover the tri-tip in olive oil. Combine the salt and pepper and sprinkle over tri tip liberally. Don&#039;t be afraid to get a nice crust on there with a liberal coating of the rub.

Smoke

Smoke: Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 - 130 degrees F for rare and remove.

Wrap

Wrap tri-tip in foil and let rest for 15 minutes. Optional: place in a cooler (with NO ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process another 5 degrees. Further I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.

Cut across the grains in thin strips and serve with favorite sides, like smoked collard greens, or top with chimichurri sauce. See notes for slicing.

A 2.5 pound tri tip roast is seasoned with a bold dry rub and smoked to an internal temperature of 135F. The steak should be sliced thinly against the grain.

Smoked Tri Tip on a Pellet Grill

Tri Tip Roast (2.5 lbs)

Worcestershire Sauce

tbsp kosher salt

tbsp black pepper

tsp turbinado sugar

tsp chili powder

tsp smoked paprika

granulated garlic

onion

tsp chipotle powder

tsp Accent (MSG)

Combine the dry rub ingredients and mix well.

Baste each side of the tri tip with the Worcestershire sauce.

Apply the dry rub to all sides of the tri tip.

Set your pellet grill to its "Smoke Setting".  Use Hickory or Pecan pellets if possible.

Smoke the tri tip on "Smoke" for one hour.

Raise the temperature of the pellet grill to 250F.

Cook another 30-45 minutes until an internal temperature of 130F is reached.

Remove the tri tip from the smoker and allow it to rest for 15 minutes.

Slice the tri tip across the grain while watching for the shifting grain structure.

This smoked tri tip is a tender beef roast coated in homemade spice rub, then slow smoked to perfection. An easy and impressive main course that&#039;s great for feeding a crowd!

tri tip roast (excess fat and silverskin trimmed away)

BBQ rub (homemade

Preheat a smoker to 225 degrees F.

Coat both sides of the meat with the BBQ rub.

Insert a thermometer into the thickest part of the meat, then place the meat in the smoker.

Cook the meat for approximately 30 minutes per pound, or until a thermometer registers 135 degrees F.  Preheat the oven broiler.

Remove the meat from the smoker. Broil the meat for 5-6 minutes or until a browned crust develops.

Wrap the tri tip in foil. Let the meat rest for 20 minutes.

Remove the meat from the foil. Slice the meat thinly against the grain, then serve.

https://content.jwplatform.com/videos/PeYQIFCj.mp4

This smoked tri tip is a tender beef roast coated in a homemade spice rub, then slow smoked to perfection. An easy and impressive main course that's great for feeding a crowd!

Ideal as a barbecue main dish, Smoked Tri-Tip is hearty, juicy, and surprisingly simple. With just 3 ingredients, learn how to smoke tri-tip to tender perfection.

Smoked Tri-Tip

yellow mustard (or Dijon mustard)

Preheat smoker to between 200 and 225 degrees, according to manufacturer directions. With a pastry brush, coat the tri-tip with yellow mustard, covering all sides.

Rub dry rub generously over roast. Place tri-tip on a baking rack set in a rimmed baking sheet. Allow to sit at room temperature as the smoker heats up.

Once the smoker has reached temperature, between 200 to 225 degrees, add the tri-tip directly on the grate, and place the lid on the smoker

After 1 hour, check the internal temperature using a digital thermometer. Once the tri-tip reaches between 130 and 135 degrees at the thickest part, transfer the meat to a dish and cover loosely with foil.

Let the meat rest for 15 minutes. Slicing thinly across the grain and serve.

Tri-Tip, the longtime West Coast crowd-pleaser that’s made its way across the U.S., is one of the simplest and most satisfying cooks you can do. Below you’ll find my straight-forward method that’s sure to leave you and your guests wanting more (good thing it’s even better as leftovers).

Tri-Tip Roast

Olive Oil

Salt, Pepper, Garlic Powder,

Offset Smoker, Pellet Grill, Ceramic Grill, or Charcoal Grill

Cast Iron Skillet

Trim the Tri-Tip

Rinse the tri-tip with cool water and pat dry. Use a sharp trimming or boning knife to remove any loose pieces of meat. Trim away hard fat and silver skin.

Season the Tri-Tip

Apply a light coat of olive oil or hot sauce to the tri-tip to help the dry rub stick. Sprinkle salt, pepper, garlic powder, or your favorite beef rub evenly to all sides of the roast, and lightly pat it down to ensure it stays.

Smoke the Tri-Tip

Barbecue the tri-tip on indirect heat at 175-225 degrees for about 2 hours, or until an internal thermometer reads between 130-135 (medium rare).

Sear the Tri-Tip

Remove the tri-tip from the barbecue and quickly sear for 30 seconds each side in a very hot cast iron skillet with butter.

Slice the Tri-Tip

Let the tri-tip rest for 5-10 minutes, before slicing against the grain and serving.

A delicious recipe for smoked tri-tip using any type of smoker to get tender melt-in-your-mouth beef with a bold BBQ flavor.

2-3 lb tri tip roast (excess fat and silverskin removed)

bbq rub (homemade

unsalted butter

garlic (lightly smashed, no need to peel)

thyme

Preheat the smoker to 225°F/110°C.

Season the meat with the bbq rub, place it directly on the smoker, close the lid and smoke the meat (about 30 minutes per pound). Internal temp: 115°F/46°C for rare, 125°F/52°C for medium rare, 135°F/57°C for medium, and 150°F/65°C for well done.

About 10 degrees before you reach the desired internal temp, heat a cast iron pan over high heat and melt the butter and add the garlic and fresh herbs.

Sear the meat for 2-3 minutes per side, basting with butter as you sear the roast.

Remove from the grill, and allow to rest loosely tented with foil for 15-20 minutes before uncovering and slicing against the grain.

Traeger Tri-Tip is an easy barbecue recipe that you can make for dinner, any night of the week. This delicious cut of beef is tender and juicy and cooked medium-rare.

Traeger Tri-Tip

tri-tip

black pepper

paprika

cayenne

onion powder

garlic powder

Preheat your Traeger to 250°.

Rub the meat all over with the seasonings....

Rub the meat all over with the seasonings. ( Heyyy Robin S ;) ) Place onto the grill.

Cook for 30 minutes, flip, and cook for...

Cook for 30 minutes, flip, and cook for an additional 30 minutes.

Turn the grill up to 350 and cook...

Turn the grill up to 350 and cook an additional 20-30 minutes. Pull at 125° for medium-rare, or 135 for medium, rest for 10 minutes, slice against the grain and serve.

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Top 8 smoked tri tip recipes from across the web

The most viewed smoked tri tip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Tri Tip

Smoked Tri Tip Recipe

Smoked Tri Tip on a Pellet Grill

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Traeger Tri-Tip

The most viewed smoked tri tip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine