Smoked Tri Tip Recipe
Smoked tri tip is one of the easiest ways to get a tender, deeply satisfying cut of beef on the table without spending all day around the grill.
This recipe keeps things simple and lets the meat speak for itself.
What Is the Best Way to Cook Tri-Tip Steak?
Low and slow smoking followed by a quick sear is the go-to method for tri tip.
You’ll want to:
- Season with salt, pepper, garlic powder, and maybe a pinch of paprika.
- Smoke at 225°F until it hits 130°F internally.
- Finish with a high-heat sear for 1 to 2 minutes per side.
This approach gives you a juicy center and a charred crust without drying out the meat.
How To Make Tri-Tip More Tender?
The tenderness comes down to a few key steps.
Let the meat rest for 10 minutes after cooking — this helps the juices redistribute instead of spilling out on the cutting board. When slicing, make sure to cut against the grain. Tri tip has two different grain directions, so take a good look before carving. Finally, don’t cook it past medium. Aim for medium-rare to medium to keep it soft.
Does Tri-Tip Steak Need To Be Marinated?
Marinating isn’t required, but it’s a solid option if you’ve got the time.
A quick soak in olive oil, vinegar, herbs, and garlic can bring a little extra tenderness. That said, tri tip does just fine with a dry rub too. Even seasoning it a few hours ahead of time with salt and spices helps it develop a nice crust in the smoker.
Is It Better To Cook Tri Tip Fast or Slow?
Slow cooking gives you the most consistent results.
Smoking at a lower temperature (around 225°F) lets the meat cook evenly and take in the smoke. Once it reaches the right internal temperature, searing quickly over high heat locks in juices and builds texture on the outside.
Grilling fast over direct heat is doable, but it’s easy to overcook one side while the other stays underdone. That’s why the slow-then-sear method is preferred for tri tip.
Storage Instructions
If you’ve got leftovers, here’s how to make them last:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil or use a freezer-safe bag. It’ll keep well for 1 to 2 months.
- Reheating: Warm gently in a covered skillet with a splash of broth or wrap in foil and reheat in a 300°F oven until warmed through.
Smoked Tri Tip
Materials
For The Marinage:
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- 1 2 1/2 pound beef tri-tip roast
- ⅓ cup red wine vinegar
- ⅓ cup vegetable oil
- 4 cloves crushed garlic
- ½ teaspoon Dijon mustard
Instructions
- Gather the ingredients for the marinade
- Combine all of your dry and wet ingredients into a bowl, and mix together.
- Place your tri tip in a glass container and coat every inch of the tri tip in the marinade. We're going to let this sit over night.
- Fire up your smoker to 225 – 250 and add some hunks of hickory.
- Throw on your tri tip and let it get to about 125 – 150 internal, and remove.
- Finish it off with a quick sear on both sides(5 minutes), and then baste with butter and rosemary.
- Slice and enjoy!
