Now that we have been using our smoker, I think this easy smoked tri-tip is a favorite of ours. It’s so simple and cooks fairly quickly for a smoking recipe. It’s ready in just over 2 hours.

For this recipe you need an all-purpose rub. You can use your favorite but we have been using The Gospel all-purpose rub from Meat Church BBQ. This was a rub that was given as a birthday gift to my husband from a fellow experienced smoker. I have seen this available for purchase at the big box hardware stores like Lowe’s, Home Depot, and Ace. You can get it off of Amazon, but it is a little pricier. However, it may be worth is to save you time and gas to just get it from there.

Easy Smoked Tri-Tip | realmomkitchen.com

Next thing I do is mix in some salt and pepper with that rub. I use 1 Tbsp of kosher salt and about 1 tsp of black pepper. If you like more pepper, you can increase the amount. However, my family isn’t big on pepper. The 1 tsp was plenty for us.

Once you mix those seasonings together it’s time to get your tri-tip. You want one that’s about 2-3 pounds for this amount of seasoning. I just get my tri-tip from Costco. We cook one and freeze the other one to cook another time. This is no big deal because we know we will use it soon since we love this recipe so much. I have made it for my family twice and it got rave reviews.

Now you take that seasoning mix and give its a complete covering with the seasoning mix. You want every spot on that tri-tip to have that seasoning on it. Then you need to let it rest for at least 30 minutes. You can place it back in the fridge for up to 24 hours. That will give you even more flavor. However, the 30 minutes has produced excellent results for us. We also used hickory pellets for this one. However, I really think any pellet that’s good for beef will still taste excellent.

Here is what you need to make the
Easy Smoked Tri-tip

ALL-PURPOSE RUB (I USE THE GOSPEL FROM MEAT CHURCH)
KOSHER SALT
PEPPER
TRI-TIP

Easy Smoked Tri-Tip

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Author: Laura
Total Time: 2 hours 10 minutes
Yield: Serves 4-6 1x

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Ingredients

Units Scale

2 Tbsp all-purpose rub (I use The Gospel from Meat Church)
1 Tbsp kosher salt
1 tsp pepper
2–3 lb Tri-tip

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Instructions

In a small bowl, combine the all-purpose rub, kosher salt, and pepper.
Sprinkle the mixture over both side of the tri-tip and lightly rub in. All the meat to sit now for 30 minutes.
Preheat pellet smoker to 165 degrees. Once tri-tip has sat for 30 minutes and smoker is preheated, place the tri-tip on the rack and insert the meat probe into the thickest part of the meat.
Cook for about 1 hour or until internal temperature reaches 110 degrees. The increase the temperature on the smoker to 475 degrees. Smoke the meat until the internal temperature reaches 125 degrees. This can happen quickly or it could take up to 30 minutes. The smoker may not even reach 475 degrees before the meat is done.
Remove the meat from the smoker and allow to rest for 10-15 minutes. The slice against the grain and serve.