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Smoked Tri-tip Roast

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!
Course Entree
Cuisine Hot Smoking
Prep Time 15 minutes
Cook Time 2 hours
Servings 4 -6
Author Jeff Phillips


  • 2-3 lb tri-tip roast
  • Olive or vegetable oil
  • Jeff’s Texas style rub recipe


Step 1: Remove the Fat Cap (optional)

  • Using a sharp knife, remove the fat cap from the roast.

Step 2: Season the Meat

  • 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.

Step 3: Smoke the Tri-tip

  • 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.

Step 4: Slice and Serve

  • Slice the smoked tri-tip roast thin for sandwiches or into ¼ inch slices and then strips for placing atop a salad.