Smoked tri-tip is on of my favorite beef cuts to smoke when I am looking for a steak-like texture and flavor. The really awesome thing is that cooking steaks or even lean, tender roasts in the smoker yields a medium rare that is edge to edge instead of the typical medium rare in the center and more done toward the outside. Perfectly cooked all the way through!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Smoker Temp: 220°F
- Meat Finish Temp: 140°F
- Recommended Wood: Hickory
- 2-3 lb tri-tip roast
- Olive or vegetable oil
- Jeff's Texas style rub recipe (purchase recipes here) – Included free with the purchase of the Jeff's naked rib rub recipe
Get the Recipes for Jeff's Rub and Sauce
Having used my original rub many times on smoked tri-tip, I can tell you that it is really good. This time, I used the new Texas style rub and it is also very good. You may find it difficult to decide which one to use but no matter what you choose, it will definitely be tasty!
I promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!
Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe
Lay the meat fat cap down on the cutting board or down in a pan to keep the area clean.
Pour olive or vegetable oil onto the meat and brush it all over the top and sides.
Normally I would add the rub right at this point but I realized during the process that I forgot to remove the fat cap, so we'll take care of that, then come back to the rub part of this process.
Flip it over to fat cap up..
Since we are cooking this to medium rare, the fat cap does not have time to render and really serves no purpose in my opinion.
A sharp knife and a little patience will do the trick.
With oil brushed all over the meat, including the sides, sprinkle my Texas style rub onto the meat.
Don't be skimpy about it.
Setup your smoker for cooking at around 220°F using indirect heat. If your smoker has a water pan, it' s a great idea to use it.
I used hickory with this ti-tip but the traditional wood to use is red oak if you have it available.
Once the smoker is ready, place the meat directly on the grate or you can use a bradley rack to make it easy to transport the meat to and from the smoker.
The amount of time that it actually takes to reach medium rare or your desired finished temperature depends largely on the thickness of the roast. Most of the ones I do take around 2 hours. This one finished up in just under 2 hours.
I would estimate about 2 hours but give yourself some extra time just in case. If it gets done early, you can easily let it rest under foil for 30 minutes or so before slicing it.
Slice across the grain for maximum tenderness. It is always a great idea to make note of the grain direction before adding the rub to the meat.
Slice it thin for sandwiches or you can slice it into ¼ inch pieces and then further into strips for placement atop a nice smoked meat salad.
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
You see the raving testimonies and you wonder, "Can the recipes really be that good?"
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
You Need Jeff's Book!
With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is a Bestseller in Barbecueing & Grilling books on Amazon.
Note: German version available under the title "American Smoker" at Amazon.de
Buy Almost ANYTHING at Amazon!
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
- 2-3 lb tri-tip roast
- Olive or vegetable oil
- Jeff’s Texas style rub recipe
- Using a sharp knife, remove the fat cap from the roast.
- Rub olive or vegetable oil all over the top, bottom and sides of the tri-tip roast.
- Apply Jeff's Texas style rub generously all over the roast.
- Place the ti-tip directly on the grate of the smoker
- Using indirect heat, smoke cook the roast for about 2 hours or until it reaches medium rare (140°F)
- Remove from smoker and allow trip tip to rest under foil for about 20 minutes once it has finished cooking.
- Slice the smoked tri-tip roast thin for sandwiches or into ¼ inch slices and then strips for placing atop a salad.