Smoked tri tip is one of the simplest and most flavorful dishes you can make on a smoker. Tri tip is a triangular, bottom-sirloin cut that can be intimidating at first, but it’s forgiving and full of beefy flavor when treated simply. After refining this smoked tri tip recipe, I’m excited to share a straightforward method that highlights the meat’s natural taste.
What is a Tri Tip Steak?
Tri-tip steak is a triangular muscle from the bottom sirloin of a steer. It’s also called triangle steak, bottom sirloin steak, or Santa Maria steak. While it became famous in Santa Maria, California, tri tip is now widely available and loved for its rich, beefy flavor and relatively lean profile.
For this smoked tri tip recipe I use a cut around 2.5–3 lbs. That size easily feeds a small family and usually provides leftovers for sandwiches or salads the next day.
Besides the tri tip you’ll need a tablespoon of olive or avocado oil and a simple rub made from salt, pepper, garlic powder, onion powder, chili powder, and a touch of cayenne if you like heat.
Table of Contents
How to Prepare Tri Tip for the Smoker
Preparation is minimal. Tri tip has great natural flavor, so you don’t need complex marinades—keep it simple to let the beef shine. Start by preheating your smoker to 180°F. Oak pellets are my preference for a balanced smoke; hickory or mesquite also work well if you prefer a stronger smoke profile.
Rub the meat lightly with oil so the seasoning adheres, then apply a generous coating of the rub on all sides. Make sure the entire surface is covered so the crust forms evenly during smoking.
Place the tri tip on a grill rack and set it in the smoker. If you have a wireless meat thermometer, use it so you can monitor the internal temperature without opening the smoker too often. I like a dual-probe alarm thermometer for convenience.
How to Slice a Reverse Seared Tri Tip
This recipe uses a reverse sear. Smoke the tri tip at 180°F until the internal temperature reaches about 110°F (roughly 60–75 minutes, depending on size and smoker). Remove the meat, tent it loosely with foil, and increase the smoker temperature to 400°F. When the smoker reaches 400°F, return the tri tip and finish until the internal temperature reads 130°F for a medium doneness. Remove and tent again, then rest for about 15 minutes before slicing.
Slicing correctly is important for tenderness. Begin at the narrow end and slice thinly against the grain. As you approach the thicker “knuckle” section, the grain changes direction—rotate the meat and continue slicing against the new grain so each piece stays tender.
Carrot Top Chimichurri on Smoked Tri Tip
The tri tip is excellent on its own, but a fresh carrot top chimichurri brightens the dish and pairs beautifully with the smoky beef. Drizzle chimichurri over the sliced tri tip just before serving for a vibrant, herb-forward contrast.
Serve the tri tip sliced thin with your favorite sides. This straightforward approach produces one of the best smoked meals you can make on a pellet or wood smoker.
Reverse Sear Tri-Tip
If you’re new to reverse searing, it’s a great technique for even cooking and a perfect crust. Follow the simple steps below and you’ll have a tender, flavorful tri tip that’s ideal for family dinners or entertaining.
Smoked Tri Tip
Equipment
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Smoke 2-Channel Alarm Thermometer | ThermoWorks
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Disposable Gloves
Ingredients
- 2.5 lbs Tri Tip trimmed of excess fat
- 1 Tbsp olive oil / avocado oil
Rub Ingredients
- 1 Tbsp fresh ground black pepper
- ¼ Tbsp Chili Powder
- ½ Tbsp Garlic Powder
- ½ Tbsp Onion Powder
- ½ Tbsp Kosher Salt Coarse Ground
- 1 tsp Cayenne Optional
Instructions
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Combine rub ingredients in a small bowl and set aside.
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Set up smoker to 180°F and prepare your chosen wood (oak recommended).
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Rub the tri tip with oil, then generously apply the rub to both sides.
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Place the tri tip in the smoker and smoke until the internal temperature reaches 110°F (about 60–75 minutes).
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Remove the tri tip and increase the smoker temperature to 400°F.
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Return the tri tip to the smoker and cook until the internal temperature reaches 130°F.
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Let the tri tip rest, tented with foil, for 15 minutes before slicing thin and serving.