Ah, smoked tri-tip with tender, smoky slices and a beautiful crust. This recipe walks you through the simple steps to transform an often-overlooked cut of beef into a mouthwatering centerpiece. This post may contain affiliate links. Please read our disclosure policy here.
Tender Smoked Tri Tip
Craving a tender smoked tri tip with a nice crust and good smoke flavor? This recipe focuses on achieving best results with this lean cut of beef. We’ll start by preparing the tri tip roast, trimming any excess silver skin.
A simple and delicious steak rub of black pepper and garlic powder, along with a touch of olive oil, lays the foundation for deliciousness. The key to a perfectly cooked and tender smoked tri tip lies in using indirect heat to slowly bring the internal temperature up to the desired degrees f, monitored closely with a meat thermometer. For added moisture and smoke infusion, consider using a water pan in your smoker. Follow these steps, and you’ll be rewarded with an exceptional smoked tri tip!
The best tri-tip recipe
Low and slow smoking on a pellet smoker, is a great way to cook this tri tip compared to grilling over direct flame. Hot sears take a fraction of the time, but we’re building deep smoky flavor!
Once cooked to the perfect doneness, let it rest and remember to slice against the grain with a sharp knife into thin slices for maximum tenderness. This cooking process gets delicious results with pellet smokers and premium wood pellets, (use red oak for a classic smoky note).
| Level of Doneness | Approximate Cook Time (at 225°F) | Target Internal Temperature (Measured in Thickest Part) | Notes |
|---|---|---|---|
| Rare | 1 – 1.5 hours | 120-125°F (49-52°C) | Cool, red center. |
| Medium Rare | 1.5 – 2 hours | 125-130°F (52-54°C) | Warm, red center. |
| Medium | 2 – 2.5 hours | 130-135°F (54-57°C) | Warm, pink center. This is often considered the sweet spot for tri-tip. |
| Medium Well | 2.5 – 3 hours | 135-140°F (57-60°C) | Slightly pink center. |
| Well Done | 3+ hours | 140°F+ (60°C+) | Little to no pink remaining. Can result in a drier texture. |
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Tender Smoked Tri Tip Roast
Equipment
- 1 Pellet Smoker I use a Traeger but a Big Chief works great too.
- 1 Digital Meat Thermometer Instant read thermometer
- 1 cutting board
- 1 Cast Iron Skillet optional
- 1 sharp knife
Ingredients
- 1 2-3 pound tri-tip roast, thawed
Steak Seasoning Rub:
- 1/4 cup coarse kosher salt
- 1/4 cup coarsely ground black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon minced dry garlic
- 1 tablespoon onion powder
- 1 tablespoon dry minced onion flakes
- 1 tablespoon ground coriander
- 1 tablespoon whole dried dill seed
- 1 teaspoon red pepper flakes adjust to taste
Instructions
- Prepare the Tri-Tip: Remove the thawed tri-tip from its packaging and pat it dry with paper towels.
- Season Generously: In a small bowl, combine all the ingredients for the steak seasoning rub. Generously apply the rub evenly to all sides of the tri-tip roast. (Save the rest of your steak seasoning mix for future steaks in a plastic bag or a small mason jar with a lid… Don't forget to label it!)
- Let it Rest: Place the seasoned tri-tip on a wire rack or cutting board and let it sit at room temperature for at least 30 minutes while your smoker preheats. This allows the salt to begin its work and the rub to adhere better.
- Prepare the Smoker: Preheat your pellet smoker (Traeger recommended) to 225°F (107°C) with the super smoke setting engaged for maximum smoke flavor.
- Smoke the Tri-Tip: Place the seasoned tri-tip directly on the smoker grill grates.
- Monitor Temperature: Insert the probe of your digital meat thermometer into the thickest part of the tri-tip, avoiding large fat pockets.
- Cook to Desired Doneness: Smoke the tri-tip until it reaches your desired internal temperature (see the guide below). Monitor the temperature closely. Rare: 120-125°F (49-52°C) – Approximately 1 – 1.5 hours. Medium Rare: 125-130°F (52-54°C) – Approximately 1.5 – 2 hours. Medium: 130-135°F (54-57°C) – Approximately 2 – 2.5 hours. Medium Well: 135-140°F (57-60°C) – Approximately 2.5 – 3 hours.
- Reverse Sear (Optional): If you are aiming for rare or medium-rare, and desire a crusty bark, preheat a cast iron skillet over high heat with a little bit of oil (the fat rendering from the tri-tip may be sufficient). Once the tri-tip reaches about 5-10 degrees F below your target temperature, remove it from the smoker and sear it on all sides in the hot cast iron skillet for 1-2 minutes per side until a nice crust develops.
- Rest: Once the tri-tip reaches your desired internal temperature (and after searing, if applicable), remove it from the smoker (or skillet) and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
- Slice and Serve: Using a sharp knife, slice the tri-tip against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. Serve immediately with your favorite sides.
Notes
- Quality Meat Matters: Start with a high-quality tri-tip roast from your local butcher or grocery store for the best flavor and texture.
- Trimming: While some fat is desirable for flavor, you can trim away any large, hard pieces of silver skin on the surface of the tri-tip before seasoning.
- Don’t Skip the Rest: Resting the meat after smoking is crucial for a juicy and tender result. Don’t be tempted to slice into it immediately.
- Consistent Temperature: Try to maintain a consistent smoker temperature of 225°F for even cooking. Avoid opening the lid unnecessarily.
- Embrace the Smoke: The super smoke setting on Traeger grills helps impart a deeper smoky flavor.
- Learn Your Smoker: Every smoker is different. Pay attention to how yours cooks and adjust times accordingly.
- Trust Your Thermometer: A reliable digital meat thermometer is your best friend when smoking meat. Cook to temperature, not just time.
- Wood Choice: Experiment with different premium wood pellets for your Traeger to find your favorite smoke profile. Oak, hickory, and mesquite are popular choices for beef.
- Water Pan (Optional): Adding a water pan to your smoker can help regulate temperature and add moisture, potentially leading to a more tender final product.
- Slicing Against the Grain: Identifying the grain of the meat and slicing against it is key to ensuring tenderness. The grain usually runs lengthwise.
- Serving Suggestions: Smoked tri-tip pairs wonderfully with classic barbecue sides like baked beans, or loaded potato salad.
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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