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Home Method Grilling

Smoked Tri Tip

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By: Diana Last updated on July 17, 2023

This post may contain affiliate links. Please read my disclosure policy.

Sliced tri tip on a wooden cutting board. And overlay text that says "smoked tri tip"

Feel like a pit boss in your own home with this delicious recipe for smoked tri tip! Use any type of smoker to get tender melt-in-your-mouth beef with a bold BBQ flavor.

Sliced tri tip on a wooden cutting board


Smoking a roast at home might seem intimidating, but it’s very simple and the flavor is out of this world! This recipe is for smoked tri tip which is a tender cut of beef that cooks up pretty quickly and won’t break the bank while you’re at it!

What is Tri Tip?

Tri tip is a triangular-shaped roast that is part of the sirloin and comes from near the bottom by the hip. It’s a pretty lean cut of meat that is tender when cooked. Think of it as a cross between a roast and a steak. It’s also more economical than other cuts of steak, which makes it a great option for feeding your family.

This recipe is for reverse sear tri tip, which means we’re going to smoke the meat first and then sear it in butter at the end to seal in all of that juicy smoky flavor. This might seem counterintuitive to what you’re used to when cooking meat, but I promise you, it works!

I use a dry rub on the meat just before smoking as I find that’s all it needs to result in a tender roast. You can marinate it ahead of time if you want using your favorite steak marinade, although it’s not necessary.

You’ll need 1–2 hours to smoke the tri tip depending on the size of your piece. It’s a relatively fast-cooking meat with the bold smoky flavors of longer cooked pieces. 

This ultra-juicy smoked tri tip goes great with some baked potato wedges and a cool caesar salad. You can also store the leftovers to enjoy the next day!

Why You’ll Love This Recipe

This smoked tri tip recipe is quick and easy even for beginners! There’s minimal prep time and then the roast will smoke for 1–2 hours which is all hands-off cooking time. Then, a quick sear at the end seals in all of the amazing smoky flavor. Your family will go crazy for this succulent smoked tri tip which is a cross between a steak and a roast!

key ingredients

Here’s what you need to get a beautifully smoked trip tip:

Ingredients needed for a smoked tri tip

Complete list of ingredients and amounts can be found in the recipe card below.

  • Tri tip roast: Look for one that is 2–3 lbs and remove any excess fat and silver skin.
  • BBQ rub: You can use your favorite homemade rub or buy a store-bought brand. Make sure the store-bought brand contains salt which will help to tenderize the meat.
  • Butter: Basting the meat with melted butter helps to keep it moist while you’re searing it.
  • Herbs and aromatics: I add some rosemary, thyme, and garlic to the melted butter to give the meat some added flavor. Feel free to use your favorite herbs.

How to Cook Tri Tip

Smoking tri tip doesn’t take as long as other types of meat, so it’s a great option to enjoy smoked meat in less time.

Trip tip on a plate, seasoned with dry rub
  1. Preheat the smoker to 225°F/110°C and season the beef all over with the BBQ rub.
Season tri tip placed on a smoker
  1. Smoke. Place the meat directly on the smoker, close the lid, and smoke for about 30 minutes per pound. Check the internal temperature with an instant-read thermometer.
Searing a smoked tri tip in a black cast iron pan with butter
  1. Sear. When it’s about 10 degrees away from reaching the desired internal temperature, heat a cast iron pan over high heat on the grill and melt the butter with the garlic and fresh herbs. Once the smoked trip tip is at temperature, add it to the pan and sear each side for 2–3 minutes, basting it with butter as you go.
  2. Rest. Remove the meat from the grill and loosely tent it with foil and leave it to rest for 15–20 minutes before slicing.

Tip!

You can buy a tri tip from the butcher either trimmed or untrimmed. If you’re trimming it at home, make sure to trim any silver skin and trim down as much fat as possible as it won’t really break down when smoked.

How Do You Know When the Meat is Done?

The best way to see if it is at the desired internal temperature is to use an instant-read thermometer. Look for the following temperatures to determine if it’s done to your liking.

  • Rare: 115°F/46°C
  • Medium rare: 125°F/52°C
  • Medium: 135°F/57°C
  • Well done: 150°F/65°C

Common Mistakes to Avoid When Smoking Tri-tip

  • Overcooking. Tri tip is a lean cut of meat, so you want to be careful that you don’t overcook it, or you’ll be left with a dry mouthful. Use a kitchen thermometer to help you gauge the temperature of the meat and aim for medium-rare to medium for the juiciest results.
  • Not letting the meat rest. This is one step you cannot skip! Letting it rest for at least 15 – 20 minutes after it is finished in the smoker allows the juices to redistribute throughout the smoked meat. If you start slicing it immediately, the juices will run all over your cutting board and not back into your meat.
  • Not slicing the meat properly. It is very important to slice the smoked tri tip across the grain to make it easier to chew.

How Do You Slice Tri-Tip?

The key is to slice the tri-tip thinly across the grain to get the most tender slices of meat. Because it’s made up of long muscle fibers, you have to shorten them by cutting across them. This way of slicing will make each piece softer and easier to chew.

You’ll notice that this boomerang-shaped meat actually has two different directions of grain. Half of its grain runs one way, and the other half most likely runs a different way. 

To cut the meat across the grain, cut the tri-tip in half vertically where the two grains meet, and then cut each half perpendicular to the grain. You can also hold your knife on an angle to cut each slice on the bias.

Recipe Tips

  • Tri tip is at its most flavorful when it’s cooked to either medium-rare or rare. You can cook it for longer, but you will lose some of the juiciness.
  • Remove the beef when it’s 10 degrees before the desired temperature, as it will continue to cook during the searing and resting process.
Close up shot of a sliced trip tip slices

Storing & Reheating

Refrigerator

Leftovers can be safely stored in the refrigerator for up to 3 days. Storing the meat before slicing is the best option to retain the most moisture. Make sure you wrap it tightly in plastic wrap before storing it.

Freezer

You can also freeze smoked tri tip. Again, it’s best to freeze it in one piece rather than in slices so it retains more moisture. Cool it completely and wrap it tightly in plastic wrap before placing it in a zip-top freezer bag. It will keep in the freezer for up to 2 months.

Reheating

There are a few different ways you can reheat your meat. If the smoked tri tip is frozen, allow it to thaw overnight in the refrigerator before reheating. 

  • Oven: Heat the oven to 250°F/120°C and place the smoked meat on some aluminum foil. Add a little bit of liquid like BBQ sauce, beef broth, or water, and seal the foil into a packet around the roast. Place the packet on a baking sheet and heat for 30 – 45 minutes or until warmed through.
  • Slow Cooker: Place leftovers in the slow cooker and add a little bit of beef broth and cook on low for 2 hours or until warmed through.
  • Microwave: This is the quickest method of reheating, but it can dry it out more than the other methods. Place slices on a microwave-safe plate and cover them with a damp paper towel. Cook on medium power for a minute and then in 30-second increments until warm.

Popular Ways to Serve Smoked Tri-Tip

The smoky meat goes perfectly with sautéed mushrooms and onions, French fries, or sweet potato fries. A side of grilled corn on the cob and crunchy green beans would also be delicious. And don’t forget the sauce! Horseradish sauce, creamy ranch dressing, or your favorite BBQ sauce would all be great accompaniments to this tasty smoked tri-tip.

How to Use Leftovers

I find that tri-tip keeps pretty well in the refrigerator for up to 3 days. I prefer storing it in larger pieces and cutting slices as I need them to help retain as much moisture as possible. You can use the leftovers in any recipe that calls for steak. I love to use it in Philly cheesesteaks or in this tasty steak salad. It also tastes great in a sandwich piled high in crusty sandwich rolls and topped with mustard, lettuce, and tomato.

Recipe FAQs

What is the best wood to use when smoking?

I’ve used different woods when smoking tri-tip and there really isn’t one better than the other. You could use hickory, mesquite, apple, or cherry wood and they would all give you amazing results.

Should I flip the tri-tip when smoking it?

You don’t have to flip the meat when smoking it. The smoker circulates the smoke and heats it evenly around the food so there’s no need to flip it.

How do I know the tri-tip is done?

The best way to know if your meat is finished cooking is to take its internal temperature with an instant-read kitchen thermometer. Follow the guidelines for temperatures depending on if you are cooking your meat to medium-rare, medium, or well-done.

How do you keep cooked tri-tip warm?

Once you’re done smoking the meat, wrap it loosely in aluminum foil to rest. The meat will keep warm for around 30 minutes.

Can you make smoked tri-tip in advance?

Although the meat is at its very best when freshly smoked, you can definitely cook it and store it in either the refrigerator or freezer to enjoy on a later day.

More Smoker Recipes To Try

Smoked Chicken Wings

Smoked Flank Steak with Chimichurri Sauce

Smoked Brisket

Smoked Beef Chuck Roast

All Smoker and Grill Recipes

Save this recipe for the next time you’re starting up the smoker! Everyone loves smoked beef! Pin it for more people to enjoy too!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Sliced tri tip on a wooden cutting board
5 from 15 votes
(Click stars to rate!)

Smoked Tri Tip

Prep Time: 10 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 40 minutes mins
Author: Diana
Print Rate Recipe
A delicious recipe for smoked tri-tip using any type of smoker to get tender melt-in-your-mouth beef with a bold BBQ flavor.
4 servings
A delicious recipe for smoked tri-tip using any type of smoker to get tender melt-in-your-mouth beef with a bold BBQ flavor.

Equipment

  • Smoker
  • 12-inch cast-iron skillet

Ingredients 

  • 2-3 lb tri tip roast excess fat and silverskin removed
  • ¼ cup bbq rub homemade or any brand
  • 2 tablespoons unsalted butter
  • 2 garlic cloves lightly smashed, no need to peel
  • 2 sprigs rosemary
  • 2 sprigs thyme

Instructions 

  • Preheat the smoker to 225°F/110°C.
  • Season the meat with the bbq rub, place it directly on the smoker, close the lid and smoke the meat (about 30 minutes per pound). Internal temp: 115°F/46°C for rare, 125°F/52°C for medium rare, 135°F/57°C for medium, and 150°F/65°C for well done.
    2-3 lb tri tip roast, ¼ cup bbq rub
  • About 10 degrees before you reach the desired internal temp, heat a cast iron pan over high heat and melt the butter and add the garlic and fresh herbs.
    2 tablespoons unsalted butter, 2 sprigs rosemary, 2 sprigs thyme, 2 garlic cloves
  • Sear the meat for 2-3 minutes per side, basting with butter as you sear the roast.
  • Remove from the grill, and allow to rest loosely tented with foil for 15-20 minutes before uncovering and slicing against the grain.

Notes:

  • Tri tip is at its most flavorful when it’s cooked to either medium-rare or rare. You can cook it for longer, but you will lose some of the juiciness.
  • Remove the beef when it’s 10 degrees before the desired temperature, as it will continue to cook during the searing and resting process.

Nutrition Information

Calories: 407kcal, Carbohydrates: 0.1g, Protein: 47g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 162mg, Sodium: 121mg, Potassium: 733mg, Fiber: 0.1g, Sugar: 0.01g, Vitamin A: 199IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Dana says

    Posted on 5/13/23 at 13:05

    5 stars
    I could not believe how tender and flavorful this tri tip turned out! I’m just getting into smoking meats and this was a great recipe to get started with.

    Reply
    • Little Sunny Kitchen says

      Posted on 5/16/23 at 04:42

      I’m so glad it turned out great for you, Dana! Thank you for the kind review.

      Reply
  2. Sharina says

    Posted on 5/8/23 at 15:17

    5 stars
    This is such a satisfying meal for dinner! It melted on our mouths! I’m definitely adding this on our dinner rotation.

    Reply
    • Little Sunny Kitchen says

      Posted on 5/9/23 at 04:43

      Thank you so much, Sharina! That is so wonderful to hear.

      Reply

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