Easy Smoked Tri-Tip
This post may contain affiliate links. Read our disclosure policy.
Now that we have been using our smoker, I think this easy-smoked tri-tip roast is a favorite of ours. It is so simple and cooks fairly quickly for a smoking recipe. It is ready in just over two hours.
For this recipe, you need an all-purpose rub. You can use your favorite, but we have been using The Gospel all-purpose dry rub from Meat Church BBQ. My husband received this rub as a birthday gift from a fellow experienced smoker.
I have seen this available for purchase at well-known chain hardware stores like Lowe’s, Home Depot, and Ace. You can get it off Amazon, but it is a little pricier. However, it may be worth it to save yourself time and gas to get it from there.
The next thing I do is mix 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 particularly fond of pepper. The 1 tsp was plenty for us.
Once you mix those seasonings, it’s time to get your tri-tip. For this amount of seasoning, you want one that weighs about 2-3 pounds. I like to get my tri-tip from Costco.
We cook one and freeze the other one to cook another time. This is no issue 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.
Ingredients to Make Easy Smoked Tri-tip
- ALL-PURPOSE RUB (I USE THE GOSPEL FROM MEAT CHURCH)
- KOSHER SALT
- PEPPER
- TRI-TIP
How to Make Easy Smoked Tri-Tip
Now, you take that seasoning mix and completely cover it. You want every spot on that tri-tip to have that seasoning. Then, you need to let it rest for at least 30 minutes. You can put it back in the fridge for up to 24 hours, giving it even more flavor.
However, the 30 minutes have produced excellent results for us. We also used hickory pellets for this one, but I genuinely believe any pellet for beef will still give it a good smoke flavor.
First, preheat your smoker to the desired temperature. Once the smoker is ready, carefully place the tri-tip directly on the grate. Insert a meat probe into the thickest part of the tri-tip to monitor its internal temperature accurately.
Begin by smoking the tri-tip for approximately 1 hour or until the internal temperature reaches 110°F. At this point, increase the smoker’s temperature to 475°F. Continue smoking the tri-tip until it reaches an internal temperature of 125°F for medium rare.
Depending on your smoker, this could happen quickly or take up to 30 minutes. Be aware that the smoker might not fully reach 475°F before the meat is done, so keep a close eye on the temperature.
Once the tri-tip reaches the desired internal temperature, remove it from the smoker and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful result. Finally, slice the tri-tip against the grain and serve.
Frequently Asked Questions
What is tri-tip, and why is it a good choice for smoking?
Tri-tip is a triangular lean cut of beef from the bottom sirloin. It’s a great choice for smoking because it’s a relatively lean cut with excellent marbling. When cooked properly, it results in a flavorful, tender, and juicy finished product.
What wood is best for smoking tri-tip?
Popular wood choices for smoking tri-tip include oak, hickory, mesquite, or cherry. Oak is a traditional choice that imparts a robust flavor, while fruit woods like cherry add a subtle sweetness. Hickory and mesquite provide stronger, smokier flavors if you prefer a more intense smoke.
How do I know when the tri-tip is done?
The best way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 125°F to 130°F. For medium, cook until the temperature reaches 135°F to 140°F. The tri-tip will continue to cook slightly while resting.
How should I slice tri-tip?
Tri-tip should be sliced against the grain for maximum tenderness. This means cutting across the muscle fibers, which shortens them and makes the meat easier to chew. Since the grain direction can change within the tri-tip, you may need to adjust your slicing direction as you go.
How do I store and reheat leftover tri-tip?
Leftover tri-tip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a low oven (around 250°F) or on the stovetop, covered with foil to prevent drying. To maintain moisture, you can also slice it thin and reheat it in a skillet with a little beef broth.
FOR MORE RECIPES LIKE THIS, TRY:
- Smoked Pork Tenderloin
- Southwest Grilled Flank Steak
- Grilled Steak Burrito Bowls
- Sweet Grilled Steak Bites
Easy Smoked Tri-Tip
Real Mom Kitchen
Ingredients
- 2 Tbsp all-purpose rub I use The Gospel from Meat Church
- 1 Tbsp kosher salt
- 1 tsp pepper
- 2-3 lb Tri-tip
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. Allow the meat to sit now for 30 minutes.
- Preheat pellet smoker to 165 degrees. First, let the tri-tip rest for 30 minutes.
- Then, preheat the smoker. Next, place the tri-tip on the rack. Finally, insert the meat probe into the thickest part of the meat.
- Cook for about 1 hour or until internal temperature reaches 110 degrees. Then 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 might not even reach 475 degrees before it cooks the meat.
- Remove the meat from the smoker and allow to rest for 10-15 minutes. Then slice against the grain and serve.
Nutrition
Recipe is adapted from Frugal Mom Eh!
