Smoked Tri Tip Recipe
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Smoked tri tip is one of my favorite cuts of beef when I want something that's packed with flavor but doesn't require an all day cook like brisket.
By smoking it low and slow and then finishing it with a hot sear, you get a flavorful crust on the outside and a juicy medium rare center on the inside. It's simple to prepare, cooks in just a couple of hours, and works just as well for a family dinner as it does for feeding a crowd.
Let's get started!
Recipe At A Glance
- Prep Time: 20 minutes
- Dry Brine Time: 2 hours (up to 24 hours is even better)
- Cook Time: About 2 hours
- Smoker Temperature: 225°F (107°C)
- Target Internal Temperature: 130°F (54°C)
- Rest Time: 10 to 15 minutes
- Recommended Wood: Oak or Pecan
- Difficulty: Easy
- Servings: 4 to 6
Why You'll Love This Recipe
If you're looking for a beef recipe that's easy to prepare and loaded with flavor, smoked tri tip is hard to beat. It cooks much faster than brisket, stays juicy when cooked to medium rare, and develops an incredible smoky crust with a quick reverse sear.
Whether you're serving it as the main course, piling it onto sandwiches, slicing it for fajitas, or topping a salad, this recipe is simple enough for a weeknight and impressive enough for guests.
What Is Tri Tip?
Tri tip is a triangular shaped roast that comes from the bottom sirloin section of the cow. It originated in California and has become one of the most popular cuts for grilling and smoking thanks to its rich beef flavor and relatively quick cooking time.
Unlike brisket, tri tip is best cooked to medium rare or medium. When smoked low and slow and finished with a hot sear, it develops an amazing crust while staying juicy and tender inside.
Ingredients
- 1 tri tip roast (2 to 3 pounds)
- Coarse kosher salt
- Jeff's Texas Style Rub
Equipment Needed
- Smoker set up for indirect cooking
- Oak or pecan smoking wood
- Instant read thermometer
- Remote meat thermometer (optional but recommended)
- Pan and rack for transporting the meat (optional)
Prepare the Tri Tip
If your tri tip has a thick layer of fat on one side, I recommend trimming most of it away before seasoning. Since this roast is only cooked to medium rare, the fat won't have enough time to fully render, and removing it allows the salt, seasoning, and smoke to reach the meat more effectively.
If you enjoy eating the fat, feel free to leave a thin layer in place. Just remove any thick or hard sections that won't cook down during the relatively short smoking time.
Jeff's Tip: Salt doesn't penetrate fat nearly as well as it does meat. Trimming away the thicker fat cap gives the dry brine more exposed surface area to work with, resulting in better flavor throughout the roast.
Dry Brine
Dry brining is one of the easiest ways to improve the flavor and tenderness of smoked tri tip. Simply coat all sides of the meat with coarse kosher salt and place it in the refrigerator for at least 2 hours. If you have the time, leaving it overnight or up to 24 hours will give even better results.
As the salt draws moisture to the surface, it dissolves and is gradually pulled back into the meat, seasoning it from the inside out. This simple step makes a noticeable difference in both flavor and texture.
I then placed the meat in a covered container and put that into the fridge for 2 hours while I went to the gym to try and offset what I was about to do later😀
It is perfectly fine to leave it dry brining for 12-24 hours if you want to. The salt will find it's way deeper into the meat the longer you wait but salt also has a tenderizing affect which is a good thing but this can change the texture of the meat if it's left too long.
Season with Rub
After the dry brine is complete, apply a light coat of Jeff's Texas Style Rub to all sides of the tri tip.
Because the dry brine has already added the salt the meat needs, a low salt rub works perfectly here. It builds another layer of flavor without making the finished roast too salty.
Once seasoned, let the tri tip rest at room temperature for 20 to 30 minutes while you prepare the smoker.
Set Up the Smoker
Preheat your smoker to 225°F (107°C) using indirect heat. This method works well on pellet smokers, charcoal smokers, offsets, electric smokers, gas smokers, or even a grill set up for indirect cooking.
If your smoker uses a water pan, fill it with hot water before adding the meat. This can help stabilize temperatures during the cook.
Pellet smokers work especially well for this recipe since they make it easy to maintain a steady 225°F (107°C) throughout the cook.
Here's some special tips for pellet smokers
Best Wood for Smoking Tri Tip
Oak is my first choice for smoked tri tip because it adds a rich beef friendly smoke flavor without overpowering the meat. Pecan is another excellent option and provides a slightly sweeter finish.
If those aren't available, hickory also works well, but I would avoid stronger woods like mesquite unless you prefer a heavier smoke flavor.
Smoke the Tri Tip
Place the tri tip directly on the smoker grate or on a pan with a rack if you prefer an easier transfer to and from the smoker.
Add oak or pecan wood and maintain a smoker temperature of 225°F (107°C) throughout the cook. Use a reliable digital thermometer to monitor the internal temperature rather than relying on time alone.
Smoke the tri tip until it reaches an internal temperature of about 110°F (43°C). At that point, it's ready for the final sear.
How Long Does It Take?
Most tri tips weighing 2 to 3 pounds will take about 2 hours to reach 110°F (43°C) in a 225°F (107°C) smoker.
The exact time will vary depending on the thickness of the roast, your smoker, and outdoor conditions, so cook to temperature instead of cooking by the clock.
Jeff's Tip: Every tri tip is shaped a little differently, so don't be surprised if yours cooks faster or slower than expected. Start checking the internal temperature after about 90 minutes and let your thermometer tell you when it's ready instead of relying on the clock.
Finish with a Sear
Once the tri tip reaches 110°F (43°C), remove it from the smoker and sear it over very high heat until the internal temperature reaches 130°F (54°C) for a perfect medium rare.
You can use a gas grill, charcoal grill, charcoal chimney with a grate, oven broiler, or a flat top griddle for this step. Sear each side for a minute or two until a flavorful crust develops, being careful not to overcook the meat.
Rest the Tri Tip
Once the tri tip reaches 130°F (54°C), remove it from the heat and loosely tent it with foil. Let it rest for 10 to 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Even a short rest will produce a juicier finished product, so don't skip this step if you can help it.
Slice and Serve
Tri tip has two different grain directions, so slicing it correctly makes a huge difference in tenderness. I like to cut the roast into two pieces where the grain changes direction, then slice each piece thinly across the grain.
Jeff's Tip: If your tri tip seems a little chewy, it's almost always a slicing issue rather than a cooking issue. Take a moment to identify the grain before you start cutting, then slice across it for the most tender bites.
Serve smoked tri tip with your favorite barbecue sides, pile it onto sandwiches, use it for fajitas or tacos, or slice it over a fresh salad. Leftovers make incredible steak sandwiches the next day.
Common Mistakes When Smoking Tri Tip
Cooking to brisket temperatures. Tri tip is best served medium rare or medium and becomes dry when cooked like a traditional barbecue brisket.
Skipping the dry brine. A couple of hours with kosher salt adds flavor and helps the meat stay juicy.
Slicing with the grain. Even a perfectly cooked tri tip can seem tough if it's sliced the wrong way.
Cooking by time instead of temperature. Every roast cooks a little differently, so always rely on a good thermometer rather than the clock.
Frequently Asked Questions
What temperature should smoked tri tip be cooked to?
For the best texture and flavor, I recommend finishing tri tip at 130°F (54°C) for medium rare. If you prefer it a little more done, cook it to 135°F (57°C) for medium.
Do I have to sear tri tip after smoking?
No, but I highly recommend it. The quick sear creates a flavorful crust and adds another layer of texture without overcooking the inside.
Can I smoke tri tip on a pellet grill?
Absolutely. Pellet smokers do an excellent job cooking tri tip low and slow before finishing it over high heat.
Should I wrap tri tip while smoking?
No. Tri tip cooks quickly enough that wrapping isn't necessary and can soften the outside bark.
Storage and Reheating
Store leftover smoked tri tip in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap it tightly and freeze for up to 3 months.
To reheat, warm the slices gently in a skillet over low heat or in a 250°F (121°C) oven until heated through. Avoid overheating to keep the meat tender and juicy.
Leftover tri tip is excellent in sandwiches, tacos, fajitas, omelets, salads, and quesadillas.
Final Thoughts
If you've never smoked a tri tip before, I think you'll be surprised at just how easy and delicious it is. With a simple dry brine, a little smoke, and a quick reverse sear, you can turn an inexpensive roast into something that rivals a steakhouse dinner.
Give it a try and let me know how it turns out. I'd love to hear what wood you used and how you served it.
Smoked Tri Tip Recipe
Ingredients
- 1 tri tip roast (2 to 3 pounds)
- Coarse kosher salt
- Jeff's Texas Style Rub
Instructions
- Trim excess fat from the tri tip, leaving only a thin layer if desired.
- Coat all sides with coarse kosher salt and refrigerate for at least 2 hours or up to 24 hours.
- Apply Jeff's Texas Style Rub lightly over all sides of the roast.
- Preheat the smoker to 225°F (107°C) using indirect heat and oak or pecan wood.
- Smoke until the internal temperature reaches 110°F (43°C).
- Sear over very high heat until the internal temperature reaches 130°F (54°C).
- Rest loosely tented with foil for 10 to 15 minutes.
- Slice across the grain and serve.
Notes
More Beef Recipes You'll Love
Smoked Prime Rib or Standing Rib Roast
Smoked Chuck Roast Recipe
Smoked Beef Tenderloin
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I prefer some fat for the extra flavor, reverse sear the fat side down longer than the other side. If just BBQing leave a lot of fat on.
Can I use smoked kosher salt for the dry brine on tri tip or chuck roast.
absolutely! What a great idea!
I think you should have included your how to slice a tri- tip information in this new piece.
Jon Cockes
Long time follower!
Why don’t you use your rub with the salt when dry brining?
Jeff, That’s a great question and it’s something I haven’t written about, but probably should. When dry brining, I want the salt to bring moisture to the surface, then I want all of that salty brine to then be reabsorbed back into the meat. I’ve noticed that when I apply my rub with the salt, it brings the moisture to the surface but the rub absorbs the moisture instead of it just getting reabsorbed back into the meat. In my opinion, this gives much greater results if you do this in multiple steps.
I’ve been smoking and grilling for about 15 years now. I really enjoyed your tri tip recipe…lots of detail but not too much. I learned a lot. Thanks
Now I need to go looking for Tri-tip. Of course I’ll need to cook it to a higher temp as my wife won’t eat meat if “It’s bloody”. YES, I know it’s not actually blood.
Cut the longer piece off when yours is done & put hers back on, wrap yours in foil to rest while hers is back on the sear. It won’t take long though.
I appreciate, lead to I found exactly what I was looking for. You’ve ended my 4 day lengthy hunt! God Bless you man. Have a great day. Bye
Really good and the directions were easy to follow. Just the right amount of smoke. The leftovers will be eaten in a variety of ways. Thanks.
This is a great recipe. I have made this in the past when we lived on the west coast. But here in Alabama, they don’t even know what Tri tip is. I’d like to find a good substitute.
I always add butter and wrap it up when I let it rest a little trick I learned it’s awesome.
Probably the best details in a recipe I’ve seen. Such detail. Questions I was thinking of as I read were answered in detail. The first time I did tri-tip I knocked it out of the park. Since then it tasted like dry roast beef….I was smoking too 160 degrees F and wrapping then to 200 degrees. Thank you!
Thanks Jeff for your tips on this. I have been a long-time follower and love that your rubs are low on salt but really tasty. They are my go-to. I recently did my own TriTip and used the leftover to make Smoked TriTip enchiladas. Yummmmmm! Flour tortillas, a little cheese, onion, salsa, and some black beans. I have a pellet grill and used a smoke tube. Cooked to medium though. Best ever ate! My next TriTip will be just to make some more of these enchiladas. Thanks again for all your helpful recipes.
Your temps are way high.. smoke to 110-112deg then sear over high heat 4 min each side tri tip is best at medium rare. Any more and it’s shoe leather : )
I’ve not tried this way of cooking a tri-tip but I do similar with my cowboy ribeyes. I wanted to say thanks for illustrating what direction to cut the meat. Makes a huge difference and your illustration makes that easy.
This was my go to tri-tip recipe for a few years, and then we tried your alternate recipe where it is cooked more like a brisket. I didn’t think it could possibly get better, but wow, what a difference. So even though this traditional smoked tri-tip rated 5 stars your brisket method for cooking it pulled a “Spinal Tap” and rated 11 stars.
David you’re 100% spot on
Great recipe
My go to for just a few friends. The leftovers are wonderful with rice or between slices of a homemade sourdough baguette. I love this recipe year round.
I’ve done quite a few tri tips. Some have been tender and some have not. Each time I’ve dry brined over night and rub just prior to smoking it. The one that stands out the most is the one that I smoked to be like a brisket, and it was much tastier.
Jeff, when you dry bring with salt, do you leave the salt slurry on it rinse the excess off? Looking at your pics (which are very helpful) it looks like you’re dry bringing with way less salt than I use, and that may be why you don’t mention rinsing.
The general rule for dry brining is about ½ teaspoon per pound of meat. I tend to use a little closer to ¾ or 1 teaspoon per pound but it still requires no rinsing in my experience.
Easy and melts in your mouth!
I don’t know if it’s just me, but every time I click the link for “Smoked Porchetta”, I get a smoked tri-tip recipe.
Same thing is happening to me. I click on the “get recipe” for smoked porchetta and I get the recipe for smoked tri-tip.
Mike, I had to send out a corrected copy, sorry about that. Here’s the recipe for Smoked Porchetta
No porchetta recipe just a lot of commercials and ads.
His website is going to the dogs
Steven, Unfortunately ads are a very necessary part of what pays for the website, the newsletter and the forum. I do appreciate the feedback!
Regarding the smoked porchetta, I had to send out a corrected copy, sorry about that. Here’s the recipe for Smoked Porchetta
Hi Steven, I thought the same thing, then made the investment and subscribed to Jeff’s ad-free site ($19 for the YEAR). As a regular user of Jeff’s recipes, it’s definitely worth the investment (especially if your trying to access recipes from your phone). And no, I’m not being paid to make this recommendation. I just appreciate great smoked meals and Jeff’s recipes. He deserves to be compensated for helping us kick out some great food!
Wayne, I had to send out a corrected copy, sorry about that. Here’s the recipe for Smoked Porchetta
Hit the link for smoked porcheta and get Tri Tip. Where’s the porcheta recipe?
Robert, I had to send out a corrected copy, sorry about that. Here’s the recipe for Smoked Porchetta
Love tri-tip! I just use the Texas Rub that I modified by reducing the salt by 75% (dietary problems) and don’t miss it. I apply the Texas Rub and let it sit for 2-4 hours then in my propane smoker. Pull it when it gets to about 115* and sear on my propane grill turning it and flopping it over to get good grill marks. Just me in this house so eat part of it hot off the grill and then make chili with the leftovers the next day. Love my smoker!
Jeff, you were the first one to turn me on to tri-tip and your recipe was absolutely amazing! I must say though that I’ve tried to cook a couple of these like a brisket (e.g. cook to a much higher temp) and this method arguably gives you a better end product. You should try one of these sometime soon and post that recipe with all of your other great tri-tip ones.
John, I was skeptical at first about cooking a tri-tip to that temperature but I agree that the brisket style tri-tips are really good. I actually wrote about one of these recently at Brisket Style Tri Tip
The Costco/Mortons tri-tip is heavily seasoned as it comes from the store. Is your seasoning in addition to theirs, or do you have a good method of removing what is already in place?
Richard, I am not familiar with the pre-seasononed tri-tips from Costco. The ones that I get from my local Costco are fresh.
You can try soaking the pre-seasoned tri-tips in cold water in the fridge for a few hours to get rid of a lot of that seasoning and saltiness.
You should definitely NOT add any additional seasoning to the bagged Morton’s tri-tip at Costco.
Hey Jeff, Love your recipes, about the only thing we do different is we leave the fat cap on, we sear first, fat side down for about 10 minutes then smoke with fat side up. For however long it takes. If only have a grill sear then move off heat til done. Just a share. Thanks.
I love the tips, times, and temps used in this recipe. I don’t use the rub, but just coat with salt, pepper, paprika, and a little garlic powder and it comes out great every time!
I made this in my BGE to be used in Tri Tip tacos. It was undoubtedly the most perfect piece of meat I’ve ever grilled. Thanks for introducing me to my new a favorite meat.
I just did my first Tri- tip on my Recteq. I used your Smoked and Seared recipe. I made a batch of your Texas rub, but I used coarse ground smoked black pepper—-Excellent! When it came to the sear part I seared it in a cast iron skillet with butter and garlic and herbs. It was a big Father’s Day hit.
Biggest problem I had is that in my Masterbuilt, it came up to 115 (from about 50) in a little over an hour. Threw off my scheduling. So I turned off the smoker and it is sitting at about 127 in a 150ish smoker waiting for time to sear under the broiler. I hope it doesn’t dry out.
John, sounds like your smoker might be cooking a little hotter than what it reads.. might be worth checking that with an oven thermometer.
In the future, if this happens again, you can wrap it in foil and a few towels and into a small ice chest until time to sear it. This will keep it nice and juicy while you wait.
Hope it turned out amazing!
I’m using a VAUNO thermometer, which never showed over 220 ambient with the ambient probe right next to the meat. Anyway, in spite of sitting in the smoker for about an hour at ambient 170 or so, and meat at 125 or so, once browned under the oven broiler it was pretty good. Maybe a little past medium rare.
John, I am glad to hear it turned out pretty good in the end. Meat can do some interesting things and, of course, every smoker cooks a little different.
I did it again today. Same deal. The ambient probe was showing it cycling between 210 and 230, and it took a little over an hour to go from internal 50 to 120. I pulled it, put it under foil and wrapped the whole thing in towels. An hour and a half later, under the broiler. Really good. This really did come out rare to medium rare.
Did this recipe and finished under the broiler, really seems to bring out the beefiness and of course the texture is fantastic. Served with fresh chimichurri and it made a delicious dinner. Another winner Jeff!
If you generate your emails with an any lighter font, they will be totally unreadable. Find your web designer and slap them upside the head with a frozen mackerel.
GC, I receive copies of the emails as well and the font is stark black on my end. Feel free to send a screenshot of what you are seeing to [email protected] and be sure to let me know what device you are using (mobile, PC, etc.), operating system, etc and anything else you think might be helpful.
If anyone else is experiencing this phenomenon, please give me some feedback as well so we can see what’s going on and get it fixed. Thanks!
Tri-Tip might be my favorite big cut of beef. Sounds like how I do mine:
I like to grill Tri-Tips. Think of it as a big steak. I like to splash on some Worcestershire Sauce, and then rub it down with SPOG (Salt, Pepper, Onion, and Garlic). I do a reverse sear. Grill indirect to about 120*, then direct sear to about 130*. Rest for 15 minutes and then slice thinly against the grain. They usually have three different grains as depicted by the white lines in the image below. I usually separate it in the middle (black line) and then make 1/4 inch slices perpendicular to the white lines.
My wife likes her beef a little more well done than I do, so she gets the smaller slices that end up about Medium. I prefer Medium Rare, so I get the next pieces. The rest gets sliced super thin and bagged with the board juices. This make *really* good sandwiches for me the next day.
I like to serve this with a Habanero Lime Crema (Stolen from an old friend, you can Google her “chezshinae”):
Habanero Lime Garlic Crema
Time: 10 minutes
– 1/4 cup sour cream or Mexican crema agria (“agria” meaning sour)
– 2 Tablespoons to 1/4 cup chopped cilantro (stems included) depending on how much cilantro flavor you like (optional if you hate cilantro of course)
– 2 Tablespoons mayo
– 1 habanero, rough chopped (habis, as they’re affectionately called in our house, are VERY hot. If VERY hot is not your thing, you might try using just an eighth or quarter of the pepper to start.)
– 1/2 teaspoon minced garlic (about 1 very small clove)
– 1 tablespoon fresh squeezed lime juice
– 1/8 teaspoon salt
– 1 teaspoon lime zest (optional) Zap everything in a blender for 20 to 30 seconds. Donezo!
How does this turn out if cooked to a heavy medium? Does it get real tough or dry? My wife will not eat beef unless it is medium well at least. No, I’m not getting rid of her. Been with her for 28 years now, I’m too old to start shopping for another wife.
You might consider cooking it to medium rare and then cutting off a portion for her to continue cooking. Your medium rare portion can come right off and be wrapped in foil to wait until hers gets done.
Cook her portion to around 145-150. Once it’s sliced, brush on a little melted butter mixed with Worcestershire to brown it up a little more.. it will be just fine.
I have Ben doing this for a while now. Use your rub, and let it sit for two hours then smoke with pecan at 220 for 2 1/2 hours and it is a perfect medium to medium/rare. Love the recipes Jeff!
I live on the left coast and there is plenty of TriTip available here. Costco often has prime grade TriTip, too…. and it is worth every extra penny.
My favorite method of cooking this gorgeous sirloin is simple:
1) Get the steak up close to room temperature.
2) Make some criss-cross cuts on both sides and put some Texas brisket rub in there.
3) Turn the heat up on your gas or charcoal grill. When it is about as hot as you can get it….
4) Put the TriTip on for 8-10 minutes. Yes, it is going to smoke and possibly even char the surface.
5) Flip it over and repeat the process.
6) Take it off and wrap it in foil, then in a beach blanket or a cheap cooler and wait 30-45 minutes.
7) It will finish cooking to a medium rare doneness. Slice thin and pour the juices from the foil over it.
We leave the fat cap in place, and place the tri tip fat cap down on hot coals for 10 minutes plus or minus, then smoke to 130-135 in large part, gives a medium rate-medium well that suits my wife and I tastes. Your rubs are excellent, we have had for many years, often lazy and just do the original. Thanks Jeff good stuff.
This is the best tri tip I’ve ever smoked. Even my picky 11 year old went back for 3rds! Thanks for this recipe.
I did this recipe yesterday for steak tacos on homemade sourdough tortillas with blue cheese crumbles, cabbage, and a chili lime sauce. Turned out great!
You inquired about the new MEATER. I tested the range on my MEATER+ and I get right at 200 ft line-of-sight before it loses connection (Bluetooth). Of course if you’re going through walls and other obstructions that lessens the range. However with the new cloud capability you can monitor anywhere you have a cell or internet connection. Regardless, I can monitor via Bluetooth from anywhere in my house/yard no problem.
Sounds like tri-tip was a success! Thank you for the info on the Meater+.. 200 feet is plenty for most people I think.
Just did this just as Jeff said. Best tri tip I ever cooked. Perfect. Didn’t feel like firing up the smoker so I fired up the Weber kettle and controlled the heat indirectly perfectly. 2.5 lbs 90 mins. 120 then seared to 130. Perfect rare medium rare.
First time trying a tri tip tonight. Followed your recipe
Smoked it on my LG Champion until temp was 138 then put it on the Webber with pecan chips in the fire for About two minutes on each side. It was amazing!!! One of the best of your recipes I’ve tried
I made the best Tri Tip sandwich ever two nights ago. I cooked the meat the same way. Rested after coming off the Traeger, then seared it on cast iron. Took some cuban bread, layered with a homemade chimichurri mayo, the Tri Tip slices, sauteed onions and peppers, topped with colby jack cheese and put under the broiler to melt. After the cheese was melted I added avocado to finish. Amazing!!
TJ, thank you for the feedback.. sounds like success to me ;-)
I Cook my Try tip to about 120 degrees and let it rest and finish the cook while sitting. 125-130 after sitting is good.
I have been looking everywhere fro Tri Tip, non of my local groceries seem to carry it. Is there a trick to finding this cut?
I had the same problem. Then I found a butcher shop.
That’s your best bet. Look for a butcher shop
I did a Tri Tip as one of my 1st attempts at smoking. I remember I overcooked it to 145 degrees before I removed it from the smoker. It wasn’t bad, just a tad overdone. I have been getting my beef roasts when they go on sale. I do a lot of Top Round roasts when they go on sale for $3 to $3.50 per lb. I also do Angus Beef Tenderloins when they go for $10 to $11 per lb. The best is the Christian holidays when they have Ribeye Roasts for $6 per lb. I now cook them to 130 to 140 depending if I want to grill the leftovers.