Easy Smoked Tri-Tip Recipe

Last Updated on September 13, 2022 by Anne-Marie

This smoked tri-tip recipe uses just a few simple seasonings for maximum results. This recipe uses a reverse sear to lock in the flavor.

Sliced smoked tri-tip on a wooden cutting board with BBQ sauce, utensils, a bowl of roast potatoes, and a checkered napkin.

Why this recipe works

Tri-tip is one of the more flavorful and budget-friendly cuts of beef. It's also delicious when smoked over indirect heat.

The best part is that there is minimal prep time. And you don't need to marinate or brine the meat for maximum tenderness.

Just cook it low and slow as to not overcook your roast.

What type of smoker should you cook this on?

This was cooked on a Traeger pellet grill.

Check out our The Best Smoker Grill Guide or our electric pellet smoker review for other preferred smokers.

Overhead view of a sliced and cooked smoked tri-tip with serving fork and spoon, bowl of BBQ sauce, plates, bowl of potatoes, and cloth napkin.

Ingredients

  • tri-tip roast
  • salt (you can use kosher salt or sea salt)
  • ground black pepper
  • garlic powder
  • unsalted butter

How to make this recipe

Smoking tri-tip in your pellet grill adds a rich smoky flavor while leaving the roast tender.

1. Trim any silverskin or hard fat from the entire tri-tip toast. You can do this by running a sharp knife under the membrane to cut it away to remove it.

2. In a small bowl, combine seasonings.

3. Pat the meat dry with paper towels. Then season evenly on all sides of the roast. Lightly pat the piece of meat to ensure the seasoning sticks.

Uncooked tri-tip beef roast with rub spices on a wooden cutting board with black and white tea towel.

4. Set the smoker to 180-220 degrees F. Insert an instant-read meat thermometer probe into the thickest part of the tri-tip.

5. Place the tri-tip directly on the grill grates, close the lid, and smoke for about 2-3 hours until you have an internal temperature between 130-135 degrees F (medium rare).

6. Add half a stick unsalted butter to a very hot cast-iron pan (500 degrees F). Then transfer the tri-tip and sear for 30 seconds on each side.

Doing a reverse sear on a smoked tri-tip beef roast in a cast iron skillet.

7. Let the meat rest for 10-15 minutes before slicing against the grain. Tent with aluminum foil to keep the roast warm.

8. Serve with your favorite tasty side dishes.

FAQs

What is a tri-tip?

Tri-tip is a triangular-shaped beef roast cut taken from the bottom sirloin's lower portion.

It used to be ground up for hamburgers. Now it's used as a standalone roast since it's lean, juicy, and tender if sliced against the grain.

Untrimmed tri-tip comes with a layer of fat and silver skin. If purchased trimmed, you can find them in the 3-pound range.

Close up of sliced smoke tri-tip beef roast with bowls of BBQ sauce and roasted potatoes.

What are the best wood pellets to use?

Here's what we recommend for the best smoke flavor:

Oak wood pellets

Hickory wood pellets

Mesquite wood pellets

Cherry wood pellets

Slices of smoked tri-tip roast on a gray plate with roast in the background.

How long should you smoke tri-tip?

This juicy tri-tip recipe takes 2 to 3 hours to reach an internal temperature of 130 to 135 degrees F for medium rare.

We feel this is the perfect degree of doneness. If cuts of meat are too rare, they're tough and chewy. Too overcooked, then they're dry and tasteless. Let your meat probe be your guide.

How to sear tri-tip after smoking

To get a crusty bark on the exterior of the tri-tip, do a reverse sear in a hot cast iron skillet with some sizzling butter.

You can also sear the smoked roast on the gas grill or under your oven's broiler.

How to slice

Let the tri-tip rest for 10-15 minutes after searing. Tent with foil to keep the roast warm.

Then slice against the grain at an angle. Not sure? Take a look at your first slice. If you see meat fibers running in the same direction, slice the other way.

Also, cut thin slices for the best results and the most tender bites of meat.

A tabletop with a plate of sliced smoked tri-tip roast, sliced roast on a cutting board, and a bowl of BBQ sauce.

Recipe variations

Use a few tablespoons brisket rub from the store if you like or this award winning rib rub.

Check out our Traeger Smoked Brisket Recipe that uses brown sugar, too.

Try coating the tri-tip roast with virgin olive oil before adding the rub to help the spices adhere to the meat better.

Smoked beef roast on a cutting board, sliced tri-tip and roasted potatoes on a plate, and bowls of potatoes and BBQ sauce.

How to serve

Serve this with your favorite BBQ sauce, Alabama White BBQ sauce, roasted potatoes, and some refreshing iced tea.

Try these amazing side dishes, too!

Check out our 30+ Best Side Dishes to Serve with Smoked Brisket for more serving ideas.

What's your favorite dish to smoke on your grill?

Yield: SERVES 8

Easy Smoked Tri-Tip Recipe

Close up of sliced smoke tri-tip beef roast with bowls of BBQ sauce and roasted potatoes.

This smoked tri-tip recipe uses just a few simple seasonings for maximum results. This recipe uses a reverse sear to lock in the flavor.

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1 tri-tip roast (4 pounds)
  • 1/3 cup salt
  • 1/3 cup ground black pepper
  • 1/3 cup garlic powder
  • 4 tablespoons (1/2 stick) unsalted butter

Instructions

  1. Trim any silverskin or hard fat from the entire tri-tip toast. You can do this by running a sharp knife under the membrane to cut it away to remove it.
  2. In a small bowl, combine seasonings.
  3. Pat the meat dry with paper towels. Then season evenly on all sides of the roast. Lightly pat the piece of meat to ensure the seasoning sticks.
  4. Set the smoker to 180-220 degrees F. Insert an instant-read meat thermometer probe into the thickest part of the tri-tip.
  5. Place the tri-tip directly on the grill grates, close the lid, and smoke for about 2-3 hours until you have an internal temperature between 130-135 degrees F (medium rare).
  6. Add half a stick of unsalted butter to a very hot cast-iron pan (500 degrees F). Then transfer the tri-tip and sear for 30 seconds on each side.
  7. Let the meat rest for 10-15 minutes before slicing against the grain. Tent with aluminum foil to keep the roast warm.
  8. Serve with your favorite tasty side dishes.

Nutrition Information:

Yield:

8

Serving Size:

1/2 pound

Amount Per Serving: Calories: 89Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 4721mgCarbohydrates: 7gFiber: 2gSugar: 0gProtein: 2g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Leave a Reply

Your email address will not be published. Required fields are marked *