Smoked Tri Tip: How to make a Drool Worthy Smoked Tri Tip

Name: Drool Worthy Smoked Tri-Tip
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 3 lb Tri-tip; 1 cup beef stock; 2 tbsp BBQ sauce; 2 tbsp BBQ rub; 1 tsp salt (+ 1 Tbsp); 1 tsp garlic powder; 1 tsp minced onion; 1 tsp sugar; 1/3 cup brown sugar; 2 tbsp paprika; 1 tbsp smoked paprika; 2 1/2 tsp black pepper (freshly ground); 1 tbsp salt; 1 tbsp garlic powder; 1 tbsp onion powder; 3/4 tsp mustard powder; 1/4 tsp cayenne powder

Recipe Print Comments

4.67 from 6 votes

Grab your smoker and make this extraordinary smoked tri tip recipe that is tender, juicy, and loaded with awesome flavor. Learn how to smoke tri tip from scratch as I break down each step from picking the best tri tip, my favorite dry rub, smokers, and pellet selection. And when all is said and done, you'll find yourself in heaven.

Smoked Tri-tip sliced and topped with spring onion layered on a wood cutting board. This 3 lb tri-tip cut was smoked for 3 hours on a Traeger pellet smoker.

Smoking tri tip in the summer is the perfect way to enjoy this delicious cut of meat. The smoky flavor pairs perfectly with the warm weather, and it's a great dish to serve at parties or cookouts. The aroma, smoke flavor, and leftover roast beef are fantastic the next day.

Looking for an oven version of this recipe? Learn how to cook tri-tip in the oven or my amazing bottom round roast; two fantastic recipes everyone will love.

Contents

🥩 Smoked Tri Tip vs. Smoked Brisket
🌟 Why Smoked Tri-tip?
🍽 What you need
🔪 How to Cook Tri Tip on A Smoker
💖 Favorite Smoker
🪵 Best Wood for Smoked Tri Tip
🥗 What to serve with a Juicy Tri Tip
🙋 Frequently Asked Questions
🌡️ Internal Temperature Chart
🧊 Storage and ♨️ Reheating
🍳 More Meat Recipes to Try
🥘 Leftover Recipe Ideas
📋 Recipe
Internal Temperature Chart
💭 What do you think?
💬 Comments

🥩 Smoked Tri Tip vs. Smoked Brisket

Smoked tri tip is a different cut of meat than smoked brisket. Tri tip is a triangular piece of meat that comes from the sirloin, while brisket is a rectangular piece of meat from the chest or breast.

Tri tip is leaner than brisket, but both pack a deep beefy flavor. Compared side by side:

	Smoked Tri Tip	Smoked Brisket
Part of the Cow	Sirlion Primal	Chest or Breast
Shape	Triangular	Rectangular
Average Weight	2 pounds	14 pounds
Price per Pound	$10	$5
Marbling	Slight	Medium
Flavor	Beefy Flavor	Rich Beefy Flavor
Serves	4	12
Temperature	250	220
Difficulty	Easy	Challenging

🌟 Why Smoked Tri-tip?

It's the perfect smoked meat for beginners and experienced smokers alike and my favorite cut for quick cookouts. Whether you prefer rare or well-done meat, smoked tri tip will always come out juicy and delicious.

One of the best things about smoked tri tip is that it doesn't require any special equipment. You need a smoker and some wood chips, and you're good to go.

Smoked tri tip is a popular choice for smoked meat because it is relatively lean and has a good flavor. The fat content in smoked tri tip is about 10 percent, which is lower than other cuts of smoked meat such as brisket. This makes smoked tri tip a healthier option for those looking to enjoy smoked meat without all the extra fat.

The aroma from the dry rub and the wood while cooking is incredible and makes your mouth water just thinking about it. Smoking meat is the best way to retain the juices, keep the tri tip tender throughout, and create that fantastic 1-2 mm bark we all love.

Smoked tri tip is renowned for its tenderness and juicy flavor that oozes through the meat and always puts a smile on my face. And the fact I can prep, smoke, rest, and serve smoked tri tip in under 2 hours is epic.

Finally, smoked tri tip is also a cheaper option than other smoked meats, making it a good choice for those on a budget.

3lb tri-tip smoked to perfection with cherry and oak wood. Smoking with this wood combination produces and amazing smoked bark.

🍽 What you need

I am using a 3 lb tri tip for this recipe. Although you can use a smaller one, I don't recommend using anything smaller than 2 pounds.

You can use your favorite marinade or dry rub to flavor the tri tip if you wish, but the marinade I use here infuses the meat while it cooks to keep it moist, and the smokey dry rub tastes fantastic in a smoker!

There is absolutely no need for butcher paper or tin foil in this recipe, and we want the meat to absorb more smoke flavor.

Equipment

Meat Probe - amazing and under $40
Meat Injector - handy and under $15
Smoker - smokers range from $400 - $2,000
Wood Pellets - pellets range from $15 - $70

Homemade Marinade

This marinade for smoked tri tip is the best!

1 cup beef stock
2 Tablespoons BBQ sauce
2 Tablespoons dry rub
1 Teaspoon + 1 Tablespoon salt
1 Teaspoon garlic powder
1 Teaspoon minced onion
1 Teaspoon sugar

Smoked Tri Tip Rub

You can't go wrong with this rub for smoked tri tip. The cayenne pepper gives this dry rub a nice boost.

⅓ cup brown sugar
2 tablespoons paprika
1 tablespoon smoked paprika
2 ½ teaspoons black pepper freshly ground
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
¾ teaspoon mustard powder
¼ teaspoon cayenne pepper

Combine and store for up to 4 months in an airtight container in a cool, dry place. I store mine in my pantry.

Alternatively, you can season tri tip with ready-made BBQ rubs like Traegers BBQ Coffee Rub and BBQ marinades from the grocery store.

🔪 How to Cook Tri Tip on A Smoker

This recipe is easy, and it gives the roast a nice crust and delicious juices running throughout the meat. Smoking tri tip requires a few hours of your time, but don't worry; you can do some gardening, have a few beers, or sit back and relax as the smoker's aroma fills the air.

Prep Time: 30 min
Cook Time: 4 Hours
Rest Time: 30 min
Serves: 6-8

Follow the steps for the perfect smoked tri tip with fantastic bark. Generally, plan for 25-30 minutes per pound at 225°F (107°C).

When preparing the tri tip, you'll want to remove the fat cap, excess hard fat, and any silver skin. Also take a peak at cheap cuts of beef if you like saving money on meat.

Step 1
Sprinkle a tablespoon of salt over the trip tip on the front and the back, then rest at room temperature for 30 minutes.

Step 2
Preheat your pellet smoker to 225°F (107°C). This usually takes 30-45 minutes.

Step 3
Now it's time to make the marinade. Combine the garlic powder, salt, sugar, beef stock, minced onion, and BBQ sauce.

3 lb raw tri-tip, 1 cup beef stock, 2 tablespoon BBQ rub, 2 tablespoon BBQ sauce, Salt, Garlic Powder, Minced Onion, Sugar ready to combine and mix.

Step 4 (Optional)
Load up your injector and inject half the marinade into several tri tip parts to infuse the meat while it cooks. I inject in a grid pattern.

If you do not have an injector, save the marinade for later.

Injecting smoked Tri-tip in grid pattern with meat injector and homemade marinade.

Step 5
Next, smother the tri tip in your favorite dry rub or try mine above, ensuring the rub covers every part of the meat.

Smother the tri-tip in your favorite BBQ rub or try mine below, ensuring the rub covers every part of the meat. — Ensure BBQ rub covers the entire tri-tip.

Step 6
Place tri tip directly in the middle of the grill and insert the meat thermometer. Close the lid and smoke until the internal temperature is within 5-10 degrees of your target final temperature.

Place tri-tip in the middle of the grill and insert the meat thermometer. Smoke for around 3 hours until you reach the target temperature of 165ºF (74ºC). — Ready to Smoke!

Step 7
Every 30 minutes, baste the top of the meat with your leftover marinade. Aim to do this twice as a typical 3 lb tri tip takes 90 minutes to smoke.

30 min mark - baste with marinade
60 min mark - baste with marinade

Do this as quickly as possible and close the lid immediately after you finish basting to avoid losing heat and smoke.

Step 8
Increase the heat to 450-500°F and smoke for another 30 minutes or until the internal temp reaches your desired temperature. This stage of smoking helps sear the bark or the gorgeous crust we all know and love. I pull mine off between 135°F, which is medium-rare.

Smoked tri-tip resting on wood cutting board. Beautify bark and amazing aroma. — Bark, bark, bark

Step 10
Let it rest for at least 15 minutes. Thinly slice against the grain for best results, and enjoy the juicy, tender smoked tri tip!

Let rest for at least 30 minutes. Slice against the grain for best results and enjoy the juicy, tender smoked tri-tip!

Cooking Summary

fill pellet hopper, preheat smoker to 225°F (107°C)
prep tri tip (inject marinade, apply dry rub)
place tri tip in the center of the smoker, insert the meat probe and close the lid
30 min mark, open lid, baste tri tip, close lid
60 min mark, open lid, baste tri tip, close lid, increase temp to 450-500°F
smoke until desired internal temp; I aim for 135°F, remove from smoker
let rest at least 15 min, longer if possible

Smoking Tips

If you can't find a tri tip cut, ask your butcher for a similar cut of meat. The recipe works equally well with brisket or top sirloin.
This recipe uses my homemade marinade and dry rub mentioned above, but you can use your favorite Smokey rub or marinade.
Let your smoked tri tip sit and rest for at least 15 minutes and up to half an hour. Allowing the meat to rest after cooking will allow the flavor to absorb into the beef and keep it juicy and tender.
Point the thicker side of the tri tip towards the fire (the pellet box).
A water pan helps maintain moisture. If you have room add a water pan.
If you're looking, you ain't cooking. If the lids open, you're losing heat, and you're losing smoke. You can't rush it, and you have to be patient.

💖 Favorite Smoker

I'm currently using and love the Pit Boss Pro 1150 pellet grill, which replaced my Traeger 575 pellet grill.

While smokers can be expensive up front, they last years, are inexpensive to operate, and the food tastes divine.

🪵 Best Wood for Smoked Tri Tip

Applewood smoked tri tip is at the top of my list. However, oak, hickory, mesquite, cherry, and pecan are great options.

Smoke and flavor-wise, I buy lumberjack, bear mountain, and knotty wood pellets.

If you buy a lot of meat, which I'm guessing you do, Costco has a solid Traeger Gourmet Blend that is well priced. I used this pellet to make my easy smoked pork ribs and my falling apart smoked beef back ribs.

🥗 What to serve with a Juicy Tri Tip

Tri tip is the perfect cut of meat to serve with potatoes, veggies, salads, or rice. And it works amazingly well all on its own as a tri tip sandwich with a toasted bun, sauce, smoked tri tip, thin-sliced onion, and pickle on the side.

Authentic Chimichurri

This Argentinian chimichurri sauce pairs perfectly with the flavor profile.

Longhorn Brussel Sprouts

This 15-minute longhorn brussel sprouts recipe is tender and loaded with sweet and spicy seasoning.

Easy Coleslaw

You can't go wrong with this bright red coleslaw with a nice crunch and slightly tangy flavor.

Wine Pairing

Stick with light to medium-bodied wines. This lean cut of beef doesn't need big tannic wine that will work with fattier cuts of meat.

🙋 Frequently Asked Questions

What is Tri Tip?

Tri tip is a cut of beef that comes from the bottom sirloin. It is a triangular shaped muscle that is very lean and has great flavor. This cut of meat is perfect for grilling, smoking, or roasting. Tri tip can be cooked with a dry rub or marinated beforehand to help tenderize the meat and give it even more flavor. This cut of beef is also trendy in Santa Maria-style BBQ, where it is grilled over hot coals and served with a simple seasoning of salt, pepper, and garlic.

How to slice tri tip?

Once the smoked tri tip has rested, go with thin slices against the grain. Start at the thin end, first slicing against the grain, and then as you get nearer to the thicker side, rotate it 90 degrees and carry on slicing against the grain.

How long does it take to smoke tri tip?

It takes approximately 1-1.5 hours to smoke a tri tip roast. Smoking time will vary depending on the size of the roast, the type of smoker, and the temperature you are smoking at. I recommend smoking at 225-250°F until the roast's internal temperature reaches 135°F.

How do you know when tri tip is done?

The best way to tell if your smoked tri tip is done is by using an internal meat thermometer to check the temperature of your meat throughout the cooking process. Insert the thermometer into the thickest part of the roast and cook until it reaches an internal temperature of 135°F for a perfectly cooked and amazingly juicy tri tip.

🌡️ Internal Temperature Chart

With your smoker at 225°F (107°C), follow this internal doneness guide:

Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (65-68°C)
Well Done: 160-165°F (71-73°C)

I recommend cooking it to medium-rare or medium.

🧊 Storage and ♨️ Reheating

I love smoked tri tip because I can eat it for days. You can make sandwiches and other meals with it for meal prep and make beef jerky! For this reason, I often smoke two tri tips.

You can store smoked meat in the fridge for up to a week, but I only recommend 4 or 5 days for maximum freshness and flavor. Let the tri tip cool, wrap it in plastic wrap, and put it in an airtight container in the fridge.

Preheat a grill, slice, and quickly char each side before serving to reheat the smoked tri tip. Alternatively, you can slice it cold and eat it, which I do more often than not.

smoked tri tip V 1 — It doesn't get any better!

🍳 More Meat Recipes to Try

Try one of these delicious beef roasts as your next main dish. Including my easy smoked beef plate ribs recipe and smoked sirloin tip roast.

🥘 Leftover Recipe Ideas

Turn leftover tri-tip into a wonderful post cookout dinner.

📋 Recipe

Drool Worthy Smoked Tri-Tip

4.67 from 6 votes

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Course: dinner

Cuisine: American

Prep Time: 30

Cook Time: 1 30

Rest Time: 30

Total Time: 2

Servings: people

Calories: 447kcal

Author: Kim Grabinski

Cost: $40