If you are looking to impress friends and family with a flavorful and tender cut of beef, this Smoked Tri Tip Recipe is an absolute showstopper. Juicy, smoky, and perfectly seasoned, the tri tip roast absorbs the subtle nuances of hardwood smoke to create a mouthwatering experience that will keep everyone asking for seconds. Whether you are an experienced pitmaster or trying smoking for the first time, this recipe brings together simple, quality ingredients and straightforward steps to deliver barbecue magic every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—the ingredients are easy to find and each one plays a crucial role in building depth of flavor, ensuring the meat is juicy, tender, and beautifully caramelized.
- 1 tri tip roast, about 2 1/2 to 3 pounds: The star of the dish, prized for its rich beefy flavor and perfect marbling.
- 2 tablespoons olive oil: Helps the seasoning adhere and promotes a beautiful crust on the exterior.
- 1 tablespoon kosher salt: Essential for seasoning and enhancing the meat’s natural flavors.
- 1 tablespoon coarse black pepper: Adds a spicy kick and crunch to the crust.
- 1 teaspoon garlic powder: Brings savory depth without overpowering.
- 1 teaspoon onion powder: Balances the garlic and adds subtle sweetness.
- 1 teaspoon smoked paprika: Brings a smoky, slightly sweet warmth that complements the wood smoke.
- 1 teaspoon dried rosemary: Infuses the meat with an earthy, aromatic note.
- 1/2 teaspoon cayenne pepper: For a gentle heat boost that awakens the palate.
- 1 cup beef broth for spritzing or water as needed: Keeps the roast moist during smoking so every bite stays tender.
How to Make Smoked Tri Tip Recipe
Step 1: Prepare the Meat
Start by removing your tri tip roast from the refrigerator about 30 to 45 minutes before cooking to take the chill off. Pat it dry with paper towels—dry meat forms a better crust when smoked. Then, rub the roast evenly with olive oil to create the perfect base for your seasoning blend.
Step 2: Mix and Apply the Seasoning
In a small bowl, stir together kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, dried rosemary, and cayenne pepper. This simple spice rub packs a savory punch with just the right hint of heat and herbaceous flavor. Generously coat the entire tri tip, pressing the mixture into the meat so every bite bursts with flavor.
Step 3: Preheat Your Smoker and Set the Wood
Get your smoker ready by preheating it to 225°F. For the best smoky aroma, choose oak or hickory wood chips, which balance richness and sweetness wonderfully. This low and slow temperature lets the meat absorb smoke fully while cooking evenly.
Step 4: Start Smoking the Tri Tip
Place the tri tip directly on the smoker grates and close the lid. Smoke for about 1 1/2 to 2 hours, monitoring the internal temperature using a reliable meat thermometer. Target 130°F for medium-rare or 140°F for medium doneness. To keep things juicy, lightly spritz the roast with beef broth every 30 to 45 minutes; this subtle moisture infusion makes a big difference.
Step 5: Rest and Finish
Once your tri tip hits the desired temperature, remove it from the smoker and let it rest for 10 to 15 minutes. Resting is a crucial step: it allows the juices to redistribute, making each slice succulent. For an irresistible crust, take an extra step and sear the roast for 1 to 2 minutes per side on a hot grill or cast-iron skillet before resting.
Step 6: Slice Against the Grain
Tri tip has two grain directions, so be sure to adjust your slicing halfway through to ensure maximum tenderness. Slice thinly against the grain for melt-in-your-mouth bites that showcase the smoky, juicy perfection you’ve just created.
How to Serve Smoked Tri Tip Recipe
Garnishes
To enhance the smokiness and add a fresh contrast, top your sliced tri tip with chopped fresh herbs like parsley or cilantro. A squeeze of lemon or a drizzle of chimichurri sauce can brighten up the richness beautifully.
Side Dishes
Piled onto a plate next to creamy mashed potatoes or roasted vegetables, smoked tri tip truly shines. Char-grilled corn, smoky baked beans, or a crisp green salad make fantastic companions, balancing hearty flavors with fresh and vibrant textures.
Creative Ways to Present
For casual gatherings, serve slices in soft, buttery buns with pickled jalapeños and tangy barbecue sauce for a crave-worthy sandwich. Alternatively, chop leftover tri tip for tacos topped with fresh salsa and avocado, turning your smoked masterpiece into an entirely new celebration of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover smoked tri tip is a treasure that keeps well. Store it in an airtight container in the refrigerator for up to 3 days. This makes it perfect for quick weeknight dinners or impressive lunchboxes.
Freezing
If you want to stash some away for longer, wrap leftovers tightly in plastic wrap and aluminum foil before freezing. Properly stored, smoked tri tip will maintain its quality for up to 3 months, ready for you whenever the craving strikes.
Reheating
To keep the tri tip juicy and tender when reheating, avoid the microwave which can dry it out. Instead, warm leftovers gently in a covered skillet over low heat or wrap in foil and place in a low oven until heated through. Adding a splash of beef broth during reheating will help maintain moisture.
FAQs
What wood is best for smoking tri tip?
Oak and hickory are classic choices that provide a balanced smoky flavor without overwhelming the natural beef taste. You can also experiment with fruitwoods like apple or cherry for a sweeter, milder smokiness.
How do I know when the tri tip is done?
Using a meat thermometer is key to perfect results. Aim for 130°F for medium-rare or 140°F for medium. Remember to factor in resting time, as the internal temperature will rise a few degrees after removal from the smoker.
Can I skip the searing step?
Absolutely, the tri tip will still be delicious if you skip the final sear. However, the quick sear adds a wonderful caramelized crust that many find irresistible, so it’s worth trying if you have time.
What if I don’t have a smoker?
You can mimic smoky flavors using a grill with wood chips or use a liquid smoke in your seasoning, but nothing quite matches the depth and complexity of true smoking. Investing in or borrowing a smoker will elevate this recipe tremendously.
How should I slice tri tip for the most tender bites?
Since tri tip’s grain changes direction halfway through, slice against the grain at each section to keep each bite tender and easy to chew. Cutting against the grain shortens muscle fibers, which makes all the difference.
Final Thoughts
Making this Smoked Tri Tip Recipe is more than just cooking—it’s creating a delicious memory around good food and great company. The simplicity of ingredients paired with the skillful low and slow smoking technique ensures every bite is bursting with rich, smoky flavor and tender juiciness. I encourage you to try it for your next barbecue or family dinner; it just might become your new favorite go-to recipe.
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Smoked Tri Tip Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Gluten Free
Description
This Smoked Tri Tip recipe delivers a tender, juicy beef roast infused with robust flavors from a blend of spices and slow smoking over oak or hickory wood. Perfect for a backyard barbecue, the tri tip is seasoned, smoked to medium-rare or medium doneness, optionally seared for a flavorful crust, then sliced against the grain for maximum tenderness.
Ingredients
Meat and Seasoning
- 1 tri tip roast, about 2 1/2 to 3 pounds
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon cayenne pepper
For Spritzing
- 1 cup beef broth or water, as needed
Instructions
- Bring Meat to Room Temperature: Remove the tri tip from the refrigerator 30 to 45 minutes before cooking to allow it to come closer to room temperature, which ensures even cooking.
- Prepare the Meat: Pat the tri tip dry using paper towels. Rub the entire surface evenly with olive oil to help the seasoning stick and create a crust.
- Mix and Apply Seasoning: In a small bowl, combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, dried rosemary, and cayenne pepper. Generously season the tri tip on all sides with this spice mixture, pressing it firmly into the meat for maximum flavor adherence.
- Preheat the Smoker: Set your smoker to 225°F (107°C). Use oak or hickory wood chips or chunks to achieve the best aromatic smoke flavor that complements beef.
- Smoke the Tri Tip: Place the seasoned tri tip directly on the smoker grates. Close the lid and smoke for about 1 1/2 to 2 hours, checking periodically. Aim for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness. To maintain moisture, spritz the tri tip lightly with beef broth every 30 to 45 minutes.
- Rest the Meat: Once the desired internal temperature is reached, remove the tri tip from the smoker and let it rest uncovered for 10 to 15 minutes. Resting allows the juices to redistribute for a juicy bite.
- Optional Searing for Crust: For an enhanced crust and smoky flavor, quickly sear the tri tip on a preheated grill or cast-iron skillet for 1 to 2 minutes per side after resting.
- Slice and Serve: Slice the tri tip against the grain, remembering that the meat fibers change direction—adjust your slicing angle halfway through. Serve warm and enjoy your smoky, flavorful roast.
Notes
- Tri tip has two grain directions; slice against the grain for the most tender results and change the slicing angle when the grain changes.
- Always use a meat thermometer to ensure accuracy and the perfect level of doneness.
- To keep the tri tip warm during resting, loosely wrap it in foil.
- Spritzing with beef broth helps maintain moisture during smoking but can be substituted with water if preferred.
- Oak and hickory wood provide a traditional smoky flavor that enhances the beef; avoid flavored or resinous woods that may impart bitterness.
