Looking to amp up your barbecue game but don’t have all day long to hover over a smoker? I’ve got you. Tri tip is a cut of beef that’s tender, juicy and incredibly flavorful and perfectly suited for smoking low and slow. In 2 hours you get a great beefy flavor, a crusty bark and that sought after smoke ring. This recipe for Smoked Tri Tip will have you feeling like a pro barbecue master in no time.
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What is Tri Tip?
Tri tip is a triangular shaped cut from the lower part of the bottom sirloin and is extremely flavorful. Previously tri tip was ground to make hamburger meat, but became popular as a cut in it’s own right in the 1950s thanks to Bob Shutz, owner of Santa Maria Market, prepared tri tip and served it as a steak. A beloved cut in California, tri tip is growing in popularity across the United States. Tri tip typically comes trimmed from the butcher and weighs 2-3 pounds. Untrimmed tri tip weighs up to 5 pounds with a fat cap and silverskin that needs to be removed before cooking.
Ingredients for Smoked Tri Tip
- 2-3 pound tri tip steak
- kosher salt
- black pepper
- garlic powder
- butter
How to Make Smoked Tri Tip
To make this tri tip you’ll first smoke the meat using a smoker ( I recommend the Green Mountain Grill Daniel Boone or Trek model) for 1.5-2 hours then do a reverse sear in a cast iron skillet to get a nice crust. Preheat your smoker to 225 degrees Fahrenheit according to manufacturer’s directions. Mix together kosher salt, black pepper and garlic powder until fully combined. Season the tri tip generously with the seasoning mixture and gently press it into the meat. (Be sure to try my Smoked Chicken Wings too!).
Place the tri tip into the smoker, directly on the grates. Close the lid and smoke the tri tip until the internal temperature is within 5 degrees of your desired level of doneness. (rare – 125 degrees, medium rare -135 degrees, medium – 145 degrees, medium well – 155 degrees, well done – 160 degrees).
Remove the tri tip from the smoker and preheat the cast iron skillet over medium high heat. Melt the butter in the skillet. Sear the tri tip for 2-3 minutes on each side. Remove the trip tip from the skillet and transfer to a cutting board. Allow the tri tip to rest for 10-15 minutes before slicing, ensuring to slice against the grain.
How to Slice Tri Tip
To be at it’s most tender and flavorful, tri tip needs to be sliced against the grain, however this can be a little tricky as the grain changes direction. To easily visualize the grain after cooking pick the tri tip up from the middle and let the ends fall to the side, this will reveal the grain pattern and allow you to cut perpendicular to the grain on each side of the tri tip. This tri tip is delicious as is or you can serve it with my delicious Coffee BBQ Sauce, Avocado Lime Crema , Carolina Gold BBQ Sauce or Guajillo Chile Sauce!
If you like this Smoked Tri Tip be sure to take a look at some of my other recipes!
Grilled Skirt Steak with Avocado Lime Crema
If you make this Smoked Tri Tip please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Smoked Tri Tip
Equipment
- 1 pellet smoker or similar
- 1 large cast iron skillet
Ingredients
- 1 2-3 pound tri tip roast fat cap and silverskin removed
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 2 tbsp salted butter
Instructions
- Preheat your smoker to 225 degrees Fahrenheit according to manufacturer's directions.
- Mix together kosher salt, black pepper and garlic powder until fully combined. Season the tri tip generously with the seasoning mixture and gently press it into the meat.
- Place the tri tip into the smoker, directly on the grates. Close the lid and smoke the tri tip until the internal temperature is within 5 degrees of your desired level of doneness. (125 degrees, medium rare -135 degrees, medium – 145 degrees, medium well – 155 degrees, well done – 160 degrees).
- Remove the tri tip from the smoker and preheat the cast iron skillet over medium high heat.
- Melt the butter in the skillet. Sear the tri tip for 2-3 minutes on each side.
- Remove the trip tip from the skillet and transfer to a cutting board. Allow the tri tip to rest for 10-15 minutes before slicing, ensuring to slice against the grain.
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Mindy Popp says
This smoked tri-trip was excellent. I’ve only used our Traeger one other time and was nervous about smoking meat. The directions here were easy to follow and the meat was tender and perfectly done to a medium rare (135 degrees.) Our extended family eats a LOT of tri-tip and my mother, nephew and brother in law all commented that it was done to perfection. It’s usually charred on the outside and often dry, but this was tender through and through with good smoked flavor. I did “char” it in butter after on the cast iron pan to crisp up the edges.
Brianna says
I’m thrilled to hear my recipe went over well with your family of tri tip fans!
Savita says
Tri-trip is cooked to perfection, and the recipe was so simple and easy to follow. Delicious and perfect for weeknights.
Ann says
After reading your post, I will definitely be making this tonight! Sounds delicious! Excited to see how it turns out!
Gina Abernathy says
One word… delicious!
nancy says
i’ve never cooked with tri tip. i will be asking my butcher for this cut
Katie says
Perfect smoky flavor and melts in your mouth!