Smoked Tri-Tip has an incredibly delicious taste and juicy texture that is sure to be a new family favorite. Serve alongside some of our mouthwatering sides for an appetizing dinner you’ll be drooling over.
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Tri-Tip is an incredibly versatile cut of meat that can be eaten as steak slices, or included in other beef recipes. Tri-Tip gets its name from the triangular shape of the cut. Often described as a slightly cheaper brisket, this meat joint provides a tasty alternative you can pair with a huge variety of sides. Put your leftovers in tacos or a toasted steak & onion sandwich and you’re set for a couple of days afterward, too.
How To Make Smoked Tri-Tip
Step 1 – Preheat Smoker
Preheat your smoker to 225ºF/107°C and prepare your chosen wood chips. We recommend using Oak or Hickory for this specific cut of meat.
Step 2 – Oil & Rub
Brush your meat with oil until thoroughly coated & generously apply your rub to all sides of the meat. Your rub provides the majority of the flavour so be generous when patting the rub into your meat.
Step 3 – Smoke Your Tri-Tip
Place your seasoned meat joint in the smoker for approximately 2.5 hours until the internal temperature reaches 145ºF/62ºC. This should ensure a medium-rare cook which is recommended for this cut of meat. The centre of the joint may be rare depending on the thickness of the joint.
Although medium-rare is the recommended cook for this cut, the way you cook your meat should depend on personal preference. If you prefer more well-done meat, leave it for around 3 hours total cooking time instead.
Step 4 – Sear Your Tri-Tip
Melt your butter in a cast-iron pan over your stovetop and place the meat into the hot pan. Sear the meat on both sides until a crispy layer forms on the outside.
You only want to sear the meat for 2-5 minutes to ensure your meat doesn’t overcook. The aim of the sear is to add a crispy layer on the outside without overcooking the inside of your meat.
Step 5 – Rest
Remove your meat joint from the heat & allow it to rest for 10 minutes. This settles the juices and allows them to distribute through the meat for a truly delicious flavour. Cover your steak in aluminum foil to keep it warm whilst it settles.
Step 6 – Carve & Serve
On a cutting board, carve your steak joint into small steak slices & serve alongside your favourite sides.
Smoked Tri-Tip FAQs
How Long Does It Take To Smoke Tri-Tip At 225?
We recommend cooking the tri-tip for 2-3 hours, depending on how you want it to be cooked. It’s recommended to serve this cut of meat as medium-rare so it should be smoked for 2.5 hours.
Do You Flip Tri-Tip When Smoking?
Whilst your tri-tip is in the smoker, it’s not necessary to flip the meat. Your smoker will naturally cook all sides evenly. If you’re searing your steak after it’s been smoked, you want to flip it to ensure both sides touch the pan, however.
Should Tri-Tip Be Smoked or Grilled?
We prefer smoking tri-tip joints as it allows the meat to be infused with a tasty smoke flavour that you just won’t get when you grill the meat.
How To Get The Best Tri-Tip Meat For Smoking?
You can get tri-tip from the grocery store or from your local butchers. We recommend requesting trimmed tri-tip which means the fat cap will be pre-removed for you.
Smoked Tri-Tip Recipe
- wood chips (Oak or Hickory)
- BBQ Grill Accessories (Tongs, Basting Brush)
- Cast Iron Pan
- 1 1/5 lb Tri-Tip Roast
- Espresso Rub
- 1 tbsp Olive Oil
- 1 tbsp Butter
- Preheat smoker to 225ºF/107°C & apply wood chips
- Brush your meat with oil & apply rub generously on all sides
- Smoke for approx. 2.5 hours until internal temperature reaches 145ºF/62ºC
- Melt butter in a cast-iron pan and sear meat for 2-5 minutes, flipping regularly
- Remove meat from the heat & allow to rest for 10 minutes
- Carve into small steak slices & serve!