Packed with layers of flavor from an amazing dry rub and garlicky basting sauce, this deceptively easy Smoked Tri-Tip will have you going back for more! Plus, we include all our tips and tricks for a perfectly tender tri-tip every time.
I loooove this recipe! Along with moist chocolate bundt cake, and crunchy chicken parmesan, this smoked tri tip is an all-time favorite.
It’s such a favorite that I buy several tri-tip roasts when they are on sale, trim them up, put on the rub, and freeze them so that they are ready to go. When it’s time to grill, it’s just thaw and go. So easy!
If you are a fan of tri-tip also buy a couple extra for this slow cooker tri tip recipe. It's a tender cut of meat that is amazing over mashed potatoes!
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Why this smoked tri-tip recipe is great
- It has multi-dimensional flavor. While this tri-tip definitely has a smoked flavor, it also has a tremendous amount of flavor from the dry rub and basting sauce.
- It's fast. This isn’t your standard smoked meat recipe. For cuts like brisket or pork shoulder, the temperature must be kept at a steady, low temperature for many hours whereas this recipe takes under an hour to smoke.
- It’s great for serving a crowd. The ends get well done while the middle is more rare. Everyone gets what they like!
What is tri-tip?
Tri-tip is a triangle-shaped cut from the bottom of the sirloin, and once trimmed is a relatively lean cut of beef. It became immensely popular on the West Coast after the town of Santa Maria, California became famous for serving up Santa Maria steak with beans, rice, pico de gallo, and tortillas.
We use inspiration from this recipe, and while it can be served the traditional way, we choose to serve it more as a thinly sliced steak dinner.
Ingredients for smoked tri tip
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Tri-tip: It is important to choose a tri-tip beef roast for this recipe and not tri-tip steak (also known as triangle steak or Newport steak).
- Steak seasoning: We like Montreal Steak Seasoning (affiliate), but your favorite seasoning blend that has salt, black pepper, onion, and garlic will do. We use it in this 2-ingredient pot roast seasoning, as well as on this slow cooker pot roast and this slow cooker tri-tip.
- Cayenne pepper: Don’t be afraid to add this. It is just enough to add flavor without heat.
- Garlic: For best results, use fresh garlic to infuse the oil/vinegar mixture. Garlic powder will not have the same flavor.
Helpful kitchen tools
How to smoke tri-tip step by step
This recipe is very easy, but does have several steps that can be completed in different orders. As with all recipes, I recommend that you read through it first so you have an idea of each of the steps.
How to trim tri-tip
Use a sharp knife to trim off the large fat cap and any other large pieces of fat or silver skin on the roast. Sometimes the butcher will have removed a portion of the fat cap, but typically it will need to be removed.
How to season tri-tip
Just mix together the steak seasoning, cayenne, paprika, and rosemary. Voila, our favorite dry rub. Rub the mixture into the meat on all sides, then allow to sit in the refrigerator for at least an hour. I love to do mine the day before and store wrapped in plastic wrap whenever possible.
How to make the basting sauce
In a small sauce pan on low heat, cook the olive oil and garlic until the garlic just starts to toast. Remove from the heat, then whisk in the red wine vinegar. This sauce adds lots of flavor and helps tenderize the meat.
How to set up the grill (charcoal or gas)
About 30 minutes before smoking the meat, soak your wood chips in water. If you are using wood chunks there is no need to soak them beforehand. For a nice smokey flavor use a couple cups worth of chips or 3-4 small chunks of wood.
Whether you choose to use a charcoal grill or a gas grill, it needs to be set up with a two zone fire. That means one side of the grill is in between medium and high heat and the other side has no heat at all. In my grill it takes one chimney worth of coals to accomplish this, although yours may be different depending on the size.
When the hot coals are just ashed over, spread them evenly over ⅓-½ of the grill. Then add the wood chips/chunks as listed below.
- Wood chips - place the chips in a smoke box or tinfoil tray, then lay the tray directly on the coals. They should be smoking by the time the meat is done searing.
- Wood chunks - these can go directly on the coals.
How to sear tri-tip
As soon as the grates are hot, sear the roast on the hot side of the grill for approximately 5 minutes per side, closing the grill lid in between. Once all the sides have been seared, move the meat to the side of the grill without any heat, keeping the thicker portion closest to the fire.
The smoke should be coming off the wood chips or wood chunks by now and the temperature should be around 250 degrees on the indirect side of the grill. Baste the tri-tip with the oil/vinegar mixture and close the lid allowing the smoke to fill the grill. Continue to flip the meat and baste every 7-8 minutes. Be sure to keep that lid closed in between! You want the smoke to fill the grill throughout the cooking time.
How long to smoke tri-tip
The exact cooking time will vary depending on the size of the tri-tip. At the 30 minute mark, begin testing the temperature of the thickest part of the meat (the ends are thinner so they will have a higher temperature than the middle).
For a roast cooked to medium, remove it from the grill when the internal temperature reaches about 145º in the thickest part of the roast. For medium rare pull it off when it reaches 135-140°. Using a meat thermometer is the only way to know for sure what the internal temperature is. My favorite is this digital thermometer (affiliate) that gives a very quick and accurate reading.
Allow the roast to rest on a cutting board for 10 minutes. During this time the temperature will go up about 5-10 degrees. I like to lightly cover with a piece of foil so that the nice crust stays crispy and the juices have time to incorporate.
How to slice tri-tip against the grain (diagram)
For the most tender tri-tip it’s important to slice thinly against the grain. Look for the direction the meat fibers are running, then use a sharp knife to thinly slice your meat perpendicular to that grain.
Unlike flank steak, which goes in only one direction, the grain in a tri-tip roast changes direction part way through. Don’t worry, once you get the knack for finding it, it’s easy peasy. For a visual, look at the diagram below.
For a crowd
In my experience this can be made for a small crowd on a regular size grill. I would say 10-12 people if making two tri-tips. If you want to do 3 roasts or more, you will need to make sure the grill will fit them all.
One strategy I use for making the tri-tip stretch to 20 people is to grill up some chicken breasts at the same time. This best ever chicken marinade is my hands-down favorite for pairing with smoked tri-tip. The easiest way to accomplish both is to grill the chicken while the tri-tip is resting.
Leftover tri-tip
Try this juicy tri-tip sandwich if you have any leftovers. Or do what I do and smoke an extra one just so that you can enjoy these sandwiches for lunch or a quick dinner later in the week.
FAQs
For a really good smoke flavor my favorite is mesquite but hickory or red oak are great as well. I also prefer to use wood chunks but have used wood chips when I can't get my hands on the larger pieces.
Tri-tip takes a fraction of the time to cook that brisket does. When smoking a brisket the goal is get the internal temperature somewhere in the neighborhood of 195-200º. That means that all the connective tissues have released and the meat becomes melt in your mouth tender.
Unlike traditional brisket or other smoked cuts of meat, you want to pull the smoked tri-tip off around 140 degrees. If you let it go too long the meat becomes dried out and tough.
Smoked tri-tip can be partially prepared ahead. The rub can be made and placed on the roast up to one day ahead in the refrigerator or up to 6 months ahead in the freezer. Plus the basting sauce can be made ahead and refrigerated for up to 2 weeks.
In this recipe, you do flip the tri-tip when smoking, brushing it with basting sauce each time to infuse extra flavor and tenderize the meat.
We serve our tri-tip very thinly sliced, which allows one 2-3 lb roast to serve 6-8 people. If you prefer thicker slices, it will serve 4-6 people.
Our favorite sides are twice-baked potato casserole, chopped salad, pan-fried corn, and easy dinner rolls. Baked beans or cornmeal biscuits are BBQ classics. Maybe end the meal with these cast iron apple pie dessert biscuits or this buttermilk cake. A feast for sure!
Tips and tricks
- For extra flavorful meat, allow the rub to sit overnight or freeze ahead. It isn't necessary but does allow the flavor to go deeper into the meat.
- For adequate smoke flavor, make sure that smoke is pouring out of the sides of the grill. If not, be sure to add more chips or chunks right away.
- For tender meat, slice against the grain. See photo in the post if needed.
- Begin the cooking process with really cold, but not frozen meat. Cold meat accepts the smoke flavor better than room temperature beef.
Other great grill recipes
- 4-Ingredient Chicken Marinade - A go-to recipe all summer long!
- Flank Steak with Pineapple Juice - A little sweet, a little savory, and oh so delicious!
- Grilled Chicken Gyros - One of the best things for meal prep!
- Grilled Potatoes In Foil - Just 10 minutes of prep!
- Roasted Parmesan Potatoes - Crusted in cheese!
Recipe
Smoked Tri-Tip (Amazingly Delicious!)
Equipment
- grill charcoal or gas grill
- Wood chunks or wood chips mesquite, hickory, or oak
Ingredients
- 2-3 lbs tri-tip trimmed
- 2 ½ tablespoon montreal steak seasoning
- 1½ teaspoon paprika
- ½ teaspoon cayenne
- 2 teaspoon rosemary chopped
- ½ cup vegetable oil
- 2 tablespoon fresh garlic minced
- ½ cup red wine vinegar no substitutions
Instructions
Prep Components
- Combine seasonings and rosemary. Rub into meat and let stand in the refrigerator at least one hour, up to overnight.2-3 lbs tri-tip, 2 ½ tablespoon montreal steak seasoning, 1½ teaspoon paprika, ½ teaspoon cayenne, 2 teaspoon rosemary
- While the rub is sitting, make the garlic oil basting sauce. Cook oil and fresh garlic on low until garlic just starts to toast. Remove from heat and whisk in vinegar. Whisk again before using.½ cup vegetable oil, 2 tablespoon fresh garlic, ½ cup red wine vinegar
- Thirty minutes before cooking, soak about 2 cups of wood chips. Then place them in smoke box or tin foil tray. You may opt to use 3-4 small wood chunks instead, but there is no need to soak wood chunks or put them in a smoke box/tray.
Set up Grill
- Set up grill with two zone fire.Gas grill: Set half the burners on medium-high. Once hot, place the smoker box of wood chips or chunks over the heat. Charcoal grill: Heat enough coals to cover ⅓ to ½ of the grill. Once ashed over dump and spread evenly over "direct" heat section of the grill. Be sure to leave at least half the grill without any coals. Place the wood box or tinfoil tray of wood chips directly on the coals. If using wood chunks they can be placed directly on the coals.
Smoke tri-tip
- Over the hot side of the grill, sear each side of the tri-tip for 5 minutes a side. You are looking for a good crust, but not too much color. The wood should be smoking by the time the meat has seared.
- Transfer meat to indirect side of the grill with the thicker side of the tri-tip closest to the coals. Baste with oil/garlic mixture and flip every 7-8 minutes. Keeping the lid closed to keep as much smoke in the grill as possible. The grill should be about 250° during this stage.
- At the 30 minute mark, start checking the temperature. For a roast cooked to medium, remove it from the grill when the internal temperature reaches about 145º in the thickest part of the roast. For medium rare pull it off when it reaches 135-140°. Keep in mind that as it rests, the temperature will rise about 5-10 degrees.
- Allow to rest for at least 10 minutes tented loosely with foil. Thinly slice against the grain (See picture in post if needed). Serve immediately.
Notes
- For extra flavorful meat, allow the rub to sit overnight or freeze ahead. It isn't necessary but does allow the flavor to go deeper into the meat.
- For adequate smoke flavor, make sure that smoke is pouring out of the sides of the grill. If not, be sure to add more chips or chunks right away.
- For tender meat, slice against the grain. See photo in the post if needed.
- Begin the cooking process with really cold, but not frozen meat. Cold meat accepts the smoke flavor better than room temperature beef.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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