Description
This smoked tri tip recipe offers a perfectly seasoned and tender beef roast, slow-cooked over wood smoke for a rich, smoky flavor. The tri tip is rubbed with a blend of kosher salt, black pepper, garlic, onion powder, and smoked paprika, then smoked low and slow until medium-rare, resulting in a juicy and flavorful main course ideal for summer gatherings or hearty dinners.
Ingredients
Scale
Meat
- 1 tri-tip roast (2–3 pounds), trimmed
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Optional: 1/2 teaspoon cayenne pepper for heat
Smoking
- Wood chips or chunks (oak, hickory, or mesquite recommended)
Instructions
- Prepare the Tri Tip: Pat the tri tip dry thoroughly with paper towels to remove excess moisture, which helps the seasoning stick better and promotes even smoking.
- Mix the Seasoning: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper if using. This blend creates a robust, flavorful crust on the meat.
- Season the Meat: Rub the tri tip all over with olive oil to help bind the spices, then evenly coat the entire surface with the prepared seasoning mix. This step ensures the meat is well-flavored throughout.
- Rest Before Smoking: Let the seasoned tri tip sit at room temperature for 30 minutes. This allows the meat to absorb the flavors and helps it cook more evenly.
- Preheat the Smoker: Prepare your smoker and preheat it to 225°F (107°C). Add your choice of wood chips or chunks such as oak, hickory, or mesquite to infuse the meat with a smoky aroma.
- Smoke the Tri Tip: Place the tri tip on the smoker with the fat side facing up. Smoke it gently for 1.5 to 2.5 hours, monitoring the internal temperature with a thermometer. Target 130°F (54°C) for medium-rare doneness or adjust to your preferred temperature.
- Rest the Meat: Remove the tri tip from the smoker and tent it loosely with foil. Let it rest for 15 minutes; this resting period allows the juices to redistribute, ensuring moist and tender slices.
- Slice and Serve: Slice the tri tip thinly against the grain to maximize tenderness. Serve with your favorite accompaniments such as chimichurri, barbecue sauce, or horseradish cream.
Notes
- For added flavor and texture, you can reverse-sear the tri tip after smoking by quickly searing it on a hot grill or cast-iron pan for 1–2 minutes per side.
- Resting the meat after cooking is crucial to keep the juices locked in and avoid dry slices.
- This recipe pairs well with side dishes like grilled vegetables, mashed potatoes, or fresh salads.
- Adjust cayenne pepper amount to control the heat level according to preference.
