Smoked Tri Tip Recipe
This smoked tri tip recipe gives you an incredible tender, flavor packed cut beef roast. The carefully chosen blend of seasonings and slow smoking elevates this beef into something special!
Smoking meats is what it’s all about.
I mean smoking any food makes for a more flavorful dish.
But meat.
YASSS please!
And this smoked tri tip recipe is one of my very favorites.
It’s tender, juicy, smoky….
Just all the good things and it’s no harder to make than a roast.
Ingredients
To make this you’ll need:
- Tri Tip Roast– A 3 pound roast with the fat cap and silver skin removed.
- Seasoning– Garlic powder, paprika, chili powder, cayenne pepper, onion powder, salt, and freshly cracked pepper
- Butter
How to Make
Making this smoked tri tip recipe is easy!
Just preheat the smoker to 225° using a hardwood like oak or hickory.
Then mix the dry seasoning ingredients together in a small bowl until evenly combined.
Set the seasoning rub aside while you pat the meat dry using paper towels.
Spread the seasoning evenly out over all sides of the meat, pressing it into the meet as necessary.
Transfer the seasoned meat directly to the grates of the smoker and add a meat probe to the center of the thickest part of the tri tip.
Smoke until the temperature reads 5-10 degrees from the target temperature.
Once your meat is within 5-10 degrees from the target doneness temperature, melt the butter in a cast iron skillet set over medium high heat.
Sear the hot meat 2-3 minutes per side, using tongs to flip.
Then transfer the meat to a waiting cutting board.
Let the meat rest for 15 minutes.
Thinly slice against the grain, serve warm, and enjoy!
How Long to Smoke Tri Tip by Doneness
Your cook time will vary by how done you like your meat as follows:
- Rare– 90 minutes of smoking and internal temperature 115°
- Medium– 2 hours of smoking and internal temperature 125-130°
- Well done- 2 1/2 hours of smoking and internal temperature 145-150°
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a warm oven until warmed through.
Is tri tip worth smoking?
Yes!
This is my favorite way to cook this cut of beef and will result in the most flavorful, tender tri tip you’ve ever enjoyed!
Tips and Tricks
- While searing the beef in the cast iron pan is optional, it does give the tri tip a nice caramelized crust and lock in the moisture. I highly recommend this step.
- Make sure you let the beef rest before cutting it. Letting it rest allows the juices to redistribute back into the meat and the proteins to relax.
- Adjust the seasoning according to your preferences.
Other Smoked Meat Recipes
This smoked tri tip recipe is the best way to serve this cut of beef you’ll ever have!
Make it and enjoy!
Looking for other smoked meats?
Try these:
- Smoked Brisket
- Smoked Meatballs
- Smoked Chicken Wings
- Smoked Hot Dogs
- Smoked Pulled Pork
- Smoked Eye Of Round
- Smoked Beer Can Chicken
If you’ve tried this SMOKED TRI TIP RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Trip Tip Recipe
Ingredients
- 1 3 lb tri tip roast fat cap & silver skin removed
- 1 tbsp garlic powder
- 2 tsp paprika
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tbsp onion powder
- 1 tsp each salt & freshly ground black pepper
- 2 tbsp butter
Instructions
- Preheat the smoker to 225° using a hardwood like oak or hickory.
- Mix the dry seasoning ingredients together in a small bowl until evenly combined, pat the meat dry using paper towels, then spread the seasoning evenly out over all sides of the meat, pressing in as necessary.1 tbsp garlic powder, 2 tsp paprika, 1 tsp chili powder, 1/4 tsp cayenne pepper, 1 tbsp onion powder, 1 tsp each salt & freshly ground black pepper, 1 3 lb tri tip roast
- Transfer the seasoned meat directly to the grates of the smoker and add a meat probe to the center of the thickest part of the tri tip.
- Smoke until the temperature reads 5-10 degrees from the target temperature. For rare, it will smoke roughly 90 minutes and be 115°. For medium, it will smoke for roughly 2 hours and be 125-130°. For well done it will smoke for roughly 2 1/2 hours and be 145-150°.
- Melt the butter in a cast iron skillet set over medium high heat until hot. Using tongs, sear the hot meat 2-3 minutes per side. This is an optional, but recommended step.2 tbsp butter
- Transfer the meat to a waiting cutting board. Let the meat rest for 15 minutes.
- Thinly slice against the grain, serve warm, and enjoy!
Notes
- While searing the beef in the cast iron pan is optional, it does give the tri tip a nice caramelized crust and lock in the moisture. I highly recommend this step.
- Make sure you let the beef rest before cutting it. Letting it rest allows the juices to redistribute back into the meat and the proteins to relax.
- Adjust the seasoning according to your preferences.
Nutrition
