Description
This smoked tri tip recipe guides you through achieving perfectly cooked, flavorful beef with a tender texture and rich smoky aroma. Utilizing a blend of classic seasonings, slow smoking at low heat, and a final sear, this tri tip roast delivers a juicy medium-rare to medium finish that’s ideal for a delicious main course.
Ingredients
Scale
Meat
- 1 tri tip roast (2 1/2 to 3 pounds)
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon Worcestershire sauce
For Resting
- 1 tablespoon unsalted butter
Instructions
- Room Temperature Prep: Remove the tri tip from the refrigerator 30 minutes prior to cooking to bring it closer to room temperature for even cooking.
- Preheat Smoker: Preheat your smoker to 225°F and prepare with oak, hickory, or mesquite wood to impart a rich smoky flavor to the meat.
- Season Meat: Pat the tri tip dry with paper towels, rub evenly with olive oil and Worcestershire sauce. In a bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried rosemary, and cayenne pepper if using. Coat the tri tip thoroughly on all sides with this seasoning blend.
- Smoke the Tri Tip: Place the tri tip in the smoker, positioning the thicker side towards the hotter part of the grill. Smoke for 60 to 90 minutes, monitoring internal temperature until it reaches 125°F for medium-rare or 135°F for medium.
- Sear to Finish: Remove from smoker and transfer the tri tip to a hot grill or preheated cast-iron skillet over high heat. Sear each side for 2 to 3 minutes until a flavorful, crusty exterior forms.
- Rest the Meat: Remove the tri tip from heat, top with unsalted butter, and allow it to rest for 10 to 15 minutes to let the juices redistribute.
- Slice and Serve: Slice the tri tip thinly against the grain, taking care to note the changing direction of the grain, and serve immediately for optimal tenderness and flavor.
Notes
- Always slice against the grain for the best tenderness, as the grain direction changes in a tri tip roast.
- Use a meat thermometer to ensure accurate doneness and avoid overcooking.
- Leftover smoked tri tip is excellent for sandwiches, tacos, or salads.
