Tulo

Smoked Tri Tip Recipe

Tri tip has two muscle grains running in different directions, so smoking it whole at a low, steady temperature and resting it properly gives enough time to identify and slice against both grains, which is what actually makes this cut tender instead of chewy.

Prep
15 min
Cook
195 min
Total
210 min
Servings
6

Ingredients

Servings6
  • 2 1/2 lb tri-tip roast, fat cap trimmed to about 1/4 inch
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

Nutrition per serving

Calories
347
Protein
38g
Carbs
2g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Trim the tri tip so the fat cap is about 1/4 inch thick, taking off any thick silverskin from the underside.
  2. 2Pat the roast dry, rub it lightly with olive oil, then coat all over with the salt, pepper, garlic powder, onion powder, and smoked paprika. Let it sit at room temperature for 30-45 minutes while the smoker heats up.
  3. 3Set up the smoker for indirect heat at 225°F (107°C) using oak or a mix of oak and hickory. Add wood chunks or chips as needed to keep steady, thin blue smoke.
  4. 4Place the tri tip fat side up on the grate and insert a probe thermometer into the thickest part of the roast.
  5. 5Smoke for 2 1/2 to 3 hours, until the internal temperature reads 125°F (52°C), maintaining a steady 225°F (107°C) chamber temperature throughout.
  6. 6Pull the tri tip and rest it loosely tented in foil for 10 minutes while you raise the smoker or a separate cast iron pan to high heat.
  7. 7Sear the roast over direct high heat for 60-90 seconds per side, until a dark crust forms and the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
  8. 8Rest the seared tri tip for another 10 minutes, then look closely at the surface to find where the grain lines change direction across the roast.
  9. 9Slice thinly against the grain, rotating the direction of your cuts partway through to follow the muscle fibers, and serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • Reverse searing (smoke low, then sear hot at the end) gives an even pink center with a firm, dark crust; skipping the sear leaves the surface soft and pale.
  • Oak is the traditional wood for tri tip in Santa Maria-style barbecue and gives a milder smoke than hickory or mesquite, which can overpower this leaner cut.
  • A dry brine (salting 8-12 hours ahead, uncovered in the fridge) draws out moisture that reabsorbs into the meat and seasons it more deeply than salting right before cooking.
  • For a spicier bark, add 1/2 teaspoon cayenne or ancho chile powder to the rub.

Storage & reheating

Refrigerate sliced or whole leftover tri tip in an airtight container for up to 4 days. Reheat slices gently in a covered skillet over low heat with a splash of beef broth to keep them from drying out, or serve cold in sandwiches. Freeze whole (unsliced) portions wrapped tightly for up to 3 months.

Tips from the Tulo kitchen

  • Trimming the fat cap before seasoning helps the rub actually reach the meat instead of just coating a thick layer of fat that renders off anyway.
  • Buying a whole packer tri tip and trimming it at home is usually cheaper than a pre-trimmed one from the meat counter and lets you control the fat cap thickness.

FAQ

What temperature should smoked tri tip be pulled at?

Pull it off the smoker at 125°F (52°C) before searing, since the sear and carryover cooking during rest will bring it up to 130-135°F (54-57°C) for medium-rare.

How long does it take to smoke a tri tip per pound?

At 225°F (107°C), plan on roughly 45-60 minutes per pound, though the internal temperature reading matters far more than the clock since roast shape varies.

Why is my tri tip tough even after smoking it low and slow?

Tri tip has two muscle grains running in different directions, so slicing straight through the whole roast without checking grain direction leaves part of it chewy no matter how well it was cooked.

Do I need to reverse sear tri tip?

It's not required, but a hard sear after smoking builds a crust that a slow 225°F smoke alone won't produce, since that temperature is too low for browning reactions to happen quickly.

More recipes