Are you looking for an easy-to-follow recipe for smoking tri-tip?
You’re in the right place.
In this guide you’ll learn:
- Ingredients you’ll need
- How long to smoke it
- Step-by-step instructions on smoking tri-tip
- And helpful tips for serving and storing leftovers
Tri-tip is a flavorful, triangular roast from the lower sirloin. When smoked properly it becomes tender, juicy, and full of smoky beef flavor.
This recipe walks you through smoking tri-tip step by step so you can get great results every time.
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What is Tri-Tip?
Tri-tip is a triangular roast cut from the bottom portion of the sirloin. Butchers typically trim it and sell pieces that weigh about 2–3 pounds; untrimmed cuts at grocery stores can weigh up to 5 pounds.
Where to Buy Tri-Tip?
Tri-tip isn’t always available at every supermarket. A local butcher is often the best source—call ahead and request one if possible. You can also order tri-tip from reputable online butchers that ship directly to your door.
What Size Tri-Tip Do You Need?
Tri-tip ranges from about 1.5 to 5 pounds. For your first smoked tri-tip, a 2-pound roast is a manageable size that cooks evenly and serves several people.
Smoked Tri-Tip
Smoking brings out deep, savory flavors while keeping the roast juicy. With the right seasoning, consistent temperature, and a finishing sear, smoked tri-tip becomes a standout main dish.
The three essential steps are seasoning, smoking, and searing. Mastering those will deliver tender, flavorful slices every time.
Smoked Tri-Tip Ingredients
- 2–3 pound tri-tip roast (silver skin and excess fat removed)
- 2 tablespoons beef seasoning, or equal parts salt, black pepper, and garlic powder
- 3 tablespoons salted butter
- 1 sprig rosemary
How to Season Tri-Tip
Keep it simple for your first time: generously season with salt, pepper, and garlic powder. For bolder flavor, use a premixed beef or steak seasoning. Press the seasoning into the meat so it adheres before smoking.
How to Smoke Tri-Tip: Basics
You can use any smoker or grill, but maintain a consistent 225°F for best results.
Smoking at 225°F lets the roast slowly reach temperature without drying. Monitor the internal temperature with a reliable probe and pull the tri-tip from the smoker when it is 5–10°F below your final target. Allow for carryover during searing and resting.
How to Sear Tri-Tip
The sear creates a flavorful crust. Sear in a hot cast-iron skillet with butter and rosemary or directly on a hot gas grill to get grill marks. Sear briefly—about 2–3 minutes per side—while basting with melted butter for extra flavor.
How Long Should You Smoke Tri-Tip?
Smoking time varies by roast size and smoker, but for medium-rare plan on roughly 2 hours of smoking, then 5–6 minutes of searing and a 15-minute rest. Use these target internal temperatures to guide you:
- Remove from smoker at:
- Rare: 115–120°F
- Medium-rare: 125–130°F
- Medium: 135–140°F
- Medium-well: 145–150°F
- Well-done: 150–155°F
- Remove from heat after searing at:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 155°F
- Well-done: 160°F
After reaching your final temperature, transfer the tri-tip to a cutting board and rest it for about 15 minutes to let juices redistribute.
Smoked Tri-Tip Recipe (5 Easy Steps)
Step 1: Preheat
Preheat your smoker or grill to 225°F.
Step 2: Season the Tri-Tip
Rub the tri-tip all over with beef seasoning or an equal mix of salt, pepper, and garlic powder. Press the seasoning into the meat so it adheres.
Step 3: Smoke It
Place the tri-tip on the smoker grates and close the lid. Monitor the internal temperature until it is about 5–10°F below your desired final temperature.
Step 4: Sear It
Heat a cast-iron skillet over high heat with butter and add the rosemary sprig. Sear the tri-tip 2–3 minutes per side, spooning butter over the roast as it cooks, to develop a brown crust.
Step 5: Rest, Slice, and Serve
Move the tri-tip to a cutting board and rest for 15 minutes. Then slice and serve.
How to Slice Tri-Tip
Always slice tri-tip against the grain to maximize tenderness. Start at the thinner end and work toward the thicker end, cutting roughly 1/4-inch slices or to your preferred thickness.
How to Serve Tri-Tip
Smoked tri-tip pairs well with mashed potatoes and steamed vegetables, but it also works equally well with roasted potatoes, coleslaw, macaroni salad, or served on a bun with BBQ sauce. Choose sides that complement its rich, smoky flavor.
How to Store Tri-Tip
Store leftovers in an airtight container in the refrigerator. Consume within 2–3 days for best quality. Reheat gently to avoid drying the meat.
Smoked Tri-Tip
Ingredients
- 2-3 pound tri-tip roast silver skin and fat cap removed
- 2 tablespoons beef seasoning or equal parts salt, pepper, and garlic powder
- 3 tablespoons salted butter
- 1 sprig rosemary
Method
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Preheat your smoker to 225°F.
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Gently press the beef seasoning into the tri-tip so it is evenly coated.
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Place the tri-tip on the smoker grates and smoke until it is 5–10°F below your desired final temperature.
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Remove the tri-tip from the smoker and sear in hot butter with the rosemary sprig.
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Sear 2–3 minutes per side. Remove from heat, rest 15 minutes, then slice and serve.
If you want to learn more about grilling, explore other resources and recipes to expand your skills and flavor options.