Name: Smoked Tri-Tip
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Grilling
Ingredients: 1 (2-3 pound) tri-tip roast; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika

West Coast Brisket

by Scott Bartlow on Feb 17, 2025

My local butcher told me about this.

Smoked Tri-Tip

Rated 5.0 stars by 1 users

Cuisine

Grilling

Servings

Prep Time

15 minutes

Cook Time

60 minutes

The reverse sear method is an excellent way to prepare a smoked tri-tip, ensuring a tender, juicy interior with a flavorful, caramelized crust. This technique involves slowly smoking the meat at a low temperature before finishing it with a high-heat sear.

Ingredients

1 (2-3 pound) tri-tip roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

Directions

Salt brine the tri-tip and let sit in the refrigerator for 1 hour minimally or even overnight.
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika to create a dry rub. Or, use your favorite rub.
Brush the tri-tip with olive oil, then generously apply the dry rub, ensuring all sides are covered.
Preheat your smoker or grill to 275°F (135°C). For wood selection, oak, mesquite, hickory, or pecan are excellent choices for beef.
Place the tri-tip on the smoker grates on the indirect side of the grill, close the lid, and smoke until the internal temperature reaches 118°F (47°C). This typically takes about 45 minutes to 1 hour, depending on the size of the roast. Pull roast off grill. Bring your grill up to 500°F and sear for 30 seconds per side.
Rest for 10 minutes and serve with chimichurri sauce.