Best Smoked Tri Tip

Introduction

Best Smoked Tri Tip is juicy, beefy, and deeply flavorful—slow-smoked to develop a rich bark, then finished hot for a perfectly tender interior. This California-cut roast shines on the smoker, soaking up wood smoke while staying moist and sliceable. With simple seasoning and smart temperature control, smoked tri tip delivers steakhouse results with backyard ease.

Why you’ll love this recipe

• Big beef flavor with smoky depth
• Tender, juicy slices every time
• Simple rub, minimal prep
• Perfect for feeding a crowd
• Great hot or as leftovers

Ingredients (serves 6–8)

• 2½–3 lb tri tip roast
• 2 tbsp olive oil or yellow mustard (binder)

Dry Rub

• 2 tsp kosher salt
• 2 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika

• ½ tsp dried thyme or rosemary

Optional for finishing

• 1–2 tbsp butter
• Fresh cracked pepper

Essential Tools and Equipment

• Smoker or grill set for indirect heat
• Meat thermometer (instant-read or probe)
• Wood chips or chunks (oak, hickory, or pecan)
• Aluminum foil

• Sharp slicing knife

Step-by-step process (detailed)

1. Prep the tri tip

Pat the tri tip completely dry. Coat lightly with olive oil or mustard. Mix the rub and season generously on all sides, pressing to adhere. Let rest 30–60 minutes at room temperature (or refrigerate overnight for deeper flavor).

2. Preheat the smoker

Preheat smoker to 225°F (107°C) for low-and-slow smoking. Add wood—oak is classic for tri tip; hickory or pecan works well.

3. Smoke the tri tip

Place tri tip on the smoker, fat-side up. Smoke until internal temperature reaches 120–125°F for medium-rare, 130°F for medium. This typically takes 60–90 minutes, depending on thickness.

4. Optional wrap

If the exterior is getting dark too fast, loosely tent with foil. Otherwise, keep it unwrapped for a stronger bark.

5. Sear to finish

Increase smoker/grill temperature to 450–500°F or move to a hot grill. Sear 2–3 minutes per side to develop a crust. Add butter during the last minute if desired.

6. Rest the meat

Remove tri tip at 130–135°F (medium-rare carryover). Rest loosely tented 10–15 minutes to redistribute juices.

7. Slice correctly

Identify the grain—it changes direction in tri tip. Slice against the grain, rotating the roast as needed, into thin slices.

8. Serve

Finish with cracked pepper and flaky salt. Serve hot with chimichurri, horseradish sauce, or BBQ sides.

Mistakes to avoid

• Overcooking — dries out quickly
• Skipping the sear — less flavor
• Not resting — juice loss
• Slicing with the grain — chewy texture

• Too much smoke — bitter taste

Variations of Best Smoked Tri Tip

• Santa Maria Style — salt, pepper, garlic only
• Garlic-Herb Butter — baste while searing
• Spicy Rub — add cayenne or chili powder
• Reverse Sear Grill — smoke on grill, finish hot

• Marinated — red wine vinegar, garlic, herbs (pat dry before smoking)

Tips for storage & make-ahead

• Refrigerate leftovers up to 4 days
• Slice cold for cleaner cuts
• Reheat gently with broth or butter

• Excellent for sandwiches and tacos

Frequently Asked Questions

What wood is best?
Oak is traditional; hickory or pecan adds richness.

Target temp for medium-rare?
Pull at 130–135°F after sear.

Fat side up or down?
Fat side up helps baste during smoking.

Can I smoke, then chill and sear later?
Yes—chill after smoking, then sear before serving.

Conclusion

Best Smoked Tri Tip combines low-and-slow smoke with a hot finish for unbeatable flavor and tenderness. Simple seasoning, careful temperatures, and proper slicing turn this affordable cut into a show-stopping centerpiece every time.