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
Scale
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.
