Description
Learn how to smoke the perfect tri tip roast with this easy guide. A flavorful rub and slow smoking technique create tender, juicy meat with a smoky crust.
Ingredients
Scale
Main Ingredients:
- 1 (2–3 lb) tri tip roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Tri Tip: Trim excess silver skin from the tri tip, then pat dry with paper towels.
- Season the Roast: Rub the roast with olive oil. Combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne; season the tri tip generously.
- Smoke the Tri Tip: Preheat smoker to 225°F, using oak, hickory, or mesquite. Place the tri tip fat-side up on the smoker grates. Smoke for 1.5 to 2.5 hours until internal temp reaches 130°F.
- Rest and Serve: Let the tri tip rest tented with foil for 10–15 minutes. Optionally, sear briefly for a crisp exterior. Slice thinly against the grain and serve.
Notes
- Always slice tri tip against the grain for tenderness.
- Use a meat thermometer for accurate doneness.
- Pair with chimichurri, BBQ sauce, or horseradish cream.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 360
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
