Smoked tri tip is one of the easiest and tastiest things you can make on a smoker.
What is a
Tri Tip Steak?
Tri-tip steak is a large, tender, triangular muscle cut from the bottom sirloin of a steer. It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak. Originally popularized in Santa Maria, California, you can find Tri-tip just about everywhere now.
For this smoked tri tip recipe I use a cut that is about 3 lbs. That’s more than enough to feed my family of 3, and provide some leftovers for lunches during the week.
In addition to the
How to Prepare Tri Tip for the Smoker
There isn’t a lot of prep work involved here. Earlier I mentioned that this has been a tough cut for me to master, and part of the problem was that I was over complicating things. Using marinades and elaborate rubs to try and make the meat taste good… News flash:
It doesn’t take long to get ready. When you’re ready to cook the first thing you need to do is get your smoker up to temp. We will be smoking at 180 degrees. I used oak pellets for this cook, but hickory or mesquite works great too.
Once your smoker is ready to go, rub the surface of the meat with olive oil, and then generously apply the rub (recipe in the notes below).
Place the meat on a grill rack, and then put it in your smoker. If you have a remote thermometer to watch the temp, definitely get that in place too. I use a Thermoworks Smoke and love it.
How to Slice a Reverse Seared Tri Tip
Take a look at the picture below to see the best way to slice a smoked tri-tip. start on the narrow end of the steak, and slice it thin against the grain. When you get to the “knuckle” of the tri tip the grain switches directions. Be sure to rotate your slices with the knuckle to insure every slice is tender.
Make sure your knife is sharp too – I use Dalstrong knives and love them. They hold an edge well, and they’re affordable. Use the code “smokedmeatsun” at checkout to save 10%.
Carrot Top Chimichurri on Smoked Tri Tip
Now you can eat this plain, and I promise it will be absolutely delicious, but if you take a few minutes to make this carrot top chimichurri your taste buds will thank you.
Drizzle that chimichurri over top the sliced smoked
Reverse Sear Tri-Tip
Thanks for following along on this recipe. This is truly one of the tastiest cuts of meat I’ve made on my pellet smoker, and I hope you will give it a try.
Some of the best meals I've made on my smoker have been the simple ones. This smoked tri tip recipe is certainly no exception
- 2.5 lbs Tri Tip, trimmed of excess fat
- 1 Tbsp olive oil / avocado oil
- 1 Tbsp fresh ground black pepper
- 1/4 Tbsp Chili Powder
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Kosher Salt, Coarse Ground
- 1 tsp Cayenne, Optional
- Combine Rub ingredients in a small bowl and set aside
- Setup smoker to smoke at 180 degrees using oak wood
- Rub surface of tri tip with the oil, and then generously apply the rub to both sides of the meat.
- Place the tri tip in smoker and smoke until the internal temperature reaches 110 degrees (approximately 60-75 minutes)
- Remove the tri tip from the smoker and adjust the temperature of your smoker to cook at 400 degrees.
- Return the tri tip to the smoker and let the meat cook until the internal temperature is 130 degrees
- Let the tri tip rest for 15 minutes before slicing thin and serving.
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Amount Per Serving: Calories: 429Total Fat: 23gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 157mgSodium: 692mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 50g