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Smoking tri tip has never been easier! Smoked low and slow, this smoked tri tip is full of flavor and is incredibly tender. And it takes less than 2 hours!
Smoked tri tip is incredibly delicious and very easy to make! Similar to this grilled filet mignon and this grilled New York Strip steak, tri tip is an incredibly flavorful cut of meat that is both juicy and tender! Small and triangular in size, it does an amazing job of taking on the flavors of ingredients it's marinated and cooked with. It's a leaner cut of beef that is well marbled like a flank steak cut which helps contribute to the flavor and juiciness.
Butchers used to either discard the tri tip cut or grind it into ground beef. Since there is only one cut per side of beef, butchers felt it was a waste. It's now an incredibly popular cut of meat that tastes amazing when smoked, grilled, or broiled.
Not only is this a relatively inexpensive cut of beef, people really enjoy the beefy flavor. It's sometimes compared to the flavor of a beef sirloin, which I use when making steak roll ups and when I make this teriyaki beef jerky. But tri tip is way more flavorful, tender, and juicy!
Other than smoking a brisket, tri tip is one of the most satisfying smokes you can do. And it's way easier, more affordable, and takes a fraction of the time to smoke. Prime grade tri tip has the best flavor. However, choice grade also tastes amazing thanks to the marbling throughout the meat. It can be found at just about any butcher shop and in any grocery store. And, it's also readily available for purchase in stores like Costco and Sam's Club.
Jump to:
- ✔️ Quick Recipe Overview
- ℹ️ Why This Recipe Works
- 🛒 Ingredients You'll Need
- 📋 Variations
- 👩🍳 Step-By-Step Recipe Instructions
- Steak Doneness Chart
- 🔪 Cutting Meat Against The Grain
- 👩🍳 How To Serve
- 🙋 Recipe FAQs
- 💭 Expert Tips
- 🍴More Smoker Recipes
- Smoking Meat Made Easy!
- The Best Slow Smoked Tri Tip Recipe
Why This Is The Best Smoked Tri Tip: An impressive main course, this steak feeds a crowd! It's an easy to make fail-proof recipe! How Long It Takes: 1 hour, 45 minutes Equipment You'll Need: Any type of smoker, meat thermometer, tongs✔️ Quick Recipe Overview
1. This smoker recipe is perfect for beginners! Beef tri tip is a very forgiving cut of meat and it's really hard to mess up! 2. It's an impressive recipe that takes minimal time to smoke. Perfect for any main meal or when entertaining! 3. Knowing how to cut a tri tip correctly is key for getting tender steak. Cutting meat against the grain shortens the fibers making it easier and more flavorful to chew. ℹ️ Why This Recipe Works
🛒 Ingredients You'll Need
- Tri Tip - use a whole tri tip roast instead of slices. It averages from 1.5 to 3 pounds after the fat is trimmed.
- Seasonings - Santa Maria is the most popular flavor for tri tip which contains the base ingredients of salt, pepper, and garlic powder. Those are the base ingredients I use, but I add several more seasonings. I also add in a small amount of brown sugar. This adds a hint of sweetness and helps balance out the flavors in the smoked paprika and cayenne pepper.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- No binder is needed for this recipe. To help create a delectable crust on the outside of the steak, some choose to use a binder, such as olive oil or yellow mustard like I do on this smoked pork butt, before adding the dry rub. You can do that with this recipe, but the dry seasoning ingredients used do a great job forming a flavorful crust.
- If you're in a hurry, you can skip the marinating process and go straight to smoking. But the more the dry rub sits on the meat in the fridge, the more flavorful the steak will be.
👩🍳 Step-By-Step Recipe Instructions
Step 1: Start by making the tri tip seasoning. In a small bowl, combine the brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Step 2: Put the steak in a large dish. Spread the seasoning over the entire piece of meat, ensuring you press the rub into the steak.
Step 3: Once the steak is completely covered on all sides, cover with plastic wrap and let it sit in the refrigerator for at least 12 hours, up to 24 hours.
Step 4: After the steak is done marinating, prepare the smoker and preheat it to 225°F. I smoked this on a pellet smoker, but the recipe works great when made on charcoal, propane gas, or electric smoker. Ensure to prep the smoker as needed based on the type of smoker being used.
Step 5: Put the tri tip directly on the smoker rack, fat side down. Insert a digital thermometer into the side of the meat ensuring the tip is all the way in the center. Smoke low and slow.
Step 6: Remove the smoked meat off the smoker when it is within 5-7 degrees of your final target temperature.
If you've ever questioned when a steak is done at a certain temperature, refer to this temperature range list below. Insert a digital thermometer at a slight angle on the side of the steak and when it reaches your desired doneness, remove it from the grill or the oven. Extra Rare or Blue: 80-100°FSteak Doneness Chart
Rare: 120-125°F
Medium Rare: 130-135°F
Medium: 140-145°F
Medium Well: 150-155°F
Well Done: 160°F and above
Step 7: Wrap the smoked tri tip roast tightly in aluminum foil and allow to rest for 7-10 minutes. The internal temperature of the meat will continue to increase during the resting period.
Step 8: After the resting period, put the steak on a cutting board and slice against the grain.
The thinner the slices, the more tender every single bite will be!
Slowly smoked to perfection, this is a steak recipe that is great for a family dinner or any special occasion!
🔪 Cutting Meat Against The Grain
In this Mexican flank steak recipe, I go into detail on why cutting steak against the grain is the key to ensuring tenderness. Tri tip steak consists of long muscle fibers that run in the same direction. Those long fibers are referred to as "the grain of the meat".
When slicing, the goal is to cut the grains into shorter pieces so it's more flavorful and easier to chew. You do that by cutting in the opposite direction of the way the grains run.
To cut against the grain on a smoked tri tip, cut the meat with sharp knife at a 45° angle. Don't cut the meat straight up and down because that will increase the surface area of the slices making it too thick and harder to chew.
When cutting at an angle, it helps break down the muscle fibers making it easier to cut the meat into thinner slices. Cut very thin slices, about ¼ inch. The thinner the meat is cut, the easier it will be to chew.
Smoking a tri tip adds an incredibly rich smoke flavor while leaving the roast moist and tender.
👩🍳 How To Serve
While delicious on its own, it's great when added to chili. I've substituted diced smoked tri tip in this Southwest Beef Stew. It adds a layer of smokiness that tastes amazing with the other southwestern ingredients. And just like these French Dip Sandwiches, smoked tri tip is amazing served in a sandwich! Especially when you add garlic aioli! It's also great served on top of this Summer Corn Salad. This stand alone roast pairs well with this Smoked Macaroni and Cheese, as well as these Smoked Baked Beans with Bacon!
🙋 Recipe FAQs
How long does it take to smoke a tri tip?
It averages 30 minutes per pound to smoke tri tip at 225°F. Depending on the size of the meat used for this recipe, it could take longer than the estimated 1.5 hours. If you smoke at a higher temperature, it could be done sooner. Always smoke to temperature, not time.
Why should I smoke tri tip fat side down?
Technically, it can be smoked fat side up. It boils down to preference. The flavor from the seasoning is retained when it's smoked fat side down. And, with the fat being down, it adds a layer from the direct heat if the heat source is coming from the bottom. If smoking fat side up, the fat will melt and baste the surface of the meat. Some believe this makes the steak more juicy. But the melted fat doesn't penetrate the meat. It does add additional flavor and moisture to the crust when smoked fat side up.
What type of wood is best for smoking tri tip?
I've had best success using a milder wood such as pecan, alder, apple, and cherry wood. Use mesquite wood to add a stronger flavor.
💭 Expert Tips
- It's typically sold with the fat already trimmed. If the fat is over ¼ inch thick, then either cut it at home or ask the butcher to trim the fat (remove the fat cap) and remove the silver skin, if present.
- To enhance the flavor and texture of the crust even more, sear each side of the smoked steak in a very hot cast iron skillet with 1-2 tablespoons of butter.
- It takes around 30 minutes per pound to smoke tri tip at 225°F, so plan accordingly.
- Use a digital meat thermometer to monitor the internal temperature of the meat.
- Always smoke to temperature, not time.
- It tastes best when cooked to medium-rare. To avoid dry and hard to chew steak, don't overcook it.
- Wrapping the meat tightly in aluminum foil during the resting period helps trap in the moisture. The fats and juices from the steak will get reabsorbed during the resting period.
🍴More Smoker Recipes
- Quick and Easy Smoked Chicken Breasts
- Easy Smoked Chicken Thighs
- Applewood Smoked Chicken
- Smoked Pork Tenderloin
And for even more smoker recipes, check out my latest cookbook where you'll find 65 new smoker recipes that anyone can make!
My Latest Cookbook
Smoking Meat Made Easy!
Easy recipes for smoking meat that anyone can make at home―no experience required!
Explore the art and science of backyard smoking. This cookbook features all the essential info you need to get started, along with delicious recipes for smoked beef, pork, poultry, fish, and even sauces, sides, rubs, and marinades!
- Smoking Meat 101 - Learn everything from choosing the right wood to preparing your smoker, controlling the temperature, and even smoking on a regular BBQ grill. Also includes quick reference charts!
- Simply Smoked - These recipes are designed to require nothing but your favorite meat, a simple smoker setup, and several hours of smoke time
- Build Your Skills - The recipes in each chapter get progressively more challenging, so you can decide which level of smoking you’re ready to take on.
If you tried thissmoked tri tipor any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there! 📧 Don't forget tosubscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!
The Best Slow Smoked Tri Tip Recipe
Smoking tri tip has never been easier! Full of flavor and incredibly tender, this tri tip is smoked low and slow to perfection. And it takes less than 2 hours!
5 from 12 votes
Print Pin Rate
Course: dinner
Cuisine: American, BBQ
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8 people
Calories: 303kcal
Author: Amanda Mason
Equipment
Smoker any type
Ingredients
- 3 lb tri tip
- 2 Tablespoons light brown sugar
- 2 Tablespoons coarse salt
- 2 teaspoon coarse black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Tablespoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
Dry Rub Instructions
In a small bowl, combine the 2 Tablespoons of brown sugar, 2 Tablespoons of salt, 2 teaspoons of ground black pepper, 1 Tablespoon of garlic powder, 1 Tablespoon of onion powder, ½ Tablespoon smoked paprika, and ¼ teaspoon of cayenne pepper.
Put the steak in a large glass dish. Spread the seasoning over the entire tri tip ensuring to press the rub into the steak.
Once the steak is completely covered on all sides, cover with plastic wrap and let it sit in the refrigerator for at least 12 hours, up to 24 hours.
Smoker Instructions
Prep the smoker and preheat it to 225°F.
Put the meat directly on the smoker rack, fat side down.
At a slight angle, insert a digital thermometer into the side of the steak ensuring the tip is all the way in the center.
Smoke low and slow until the desired temperature is met.
Using tongs, remove the steak from the smoker and place in a dish. Wrap the smoked meat tightly in aluminum foil and allow to rest for 7-10 minutes.
After the resting period, put the steak on a cutting board and slice against the grain. The thinner the slices, the more tender the steak.
Serve immediately.
Notes
- If you're in a hurry, you can skip the marinating process and go straight to smoking. But the more the dry rub sits on the meat in the fridge, the more flavorful the steak will be.
- Generally, it takes around 30 minutes per pound to smoke tri tip at 225°F, so plan accordingly.
- Always smoke to temperature, not time.
- If you've ever questioned when a steak is done at a certain temperature, refer to this temperature range list below.
- Extra Rare or Blue: 80-100°F
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done:160°F and above
- Use a digital meat thermometer to monitor the internal temperature of the meat.
- It tastes best when cooked to medium-rare. To avoid dry and hard to chew steak, don't overcook it.
- Remove it from the smoker when it is about 5 degrees of your final desired target temperature. During the resting period, the internal meat temperature will continue to slightly raise.
- Wrapping the meat tightly in aluminum foil during the resting period helps trap in the moisture. The fats and juices from the stek will get reabsorbed during the resting period.
Nutrition
Calories: 303kcal | Carbohydrates: 5g | Protein: 36g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 1835mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 3mg
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