Smoked Tri-Tip Recipe

A seasoned tri-trip is smoking on a barbecue grill over a red-hot fire.

5 from 1 vote

If you're stuck in a rut of mundane grilled meats, get ready to experience smoky, beefy nirvana with this smoked tri-tip recipe. We've unlocked the secrets to transforming this affordable cut into an intensely flavored, melt-in-your-mouth showstopper.

Prep Time8 5

Cook Time45

Resting Time10

Total Time9

Course: Main Course

Cuisine: American

Servings:

Calories: 139kcal

Author: Kita Roberts

Ingredients

For the Tri-Tip

1.5-2 lbs tri-tip

For the SPG rub:

1 tbsp kosher salt
1 tbsp coarse ground black pepper
1 tbsp granulated garlic

Instructions

Prep the Steak:

Remove the tri-tip from the package and pat dry with a paper towel.
Trim any excess fat, if needed.
Combine the salt, pepper, and garlic in a small bowl or resealable glass jar.
Season the tri-tip liberally on all sides and edges with the SPG rub.
Place tri-tip in the fridge overnight.

Prep the Grill:

When ready to smoke, prep the grill for indirect heat and a temp of 225 - 250 degrees F. If using smoking wood, add it now and wait until the smoke is clear, blue and whispy before adding any meat.
Clean the grill grates and close the lid to the grill to allow it to preheat.

Smoke the Steak:

When the grill is holding heat, add the tri-tip to the cooler side of the grill.
Smoke the tri-tip until it reaches 110 degrees F in the thickest part with a digital meat thermometer, about 30 to 40 minutes depending on the size of the cut.
When it has reached 110F, remove the tri-tip from the grill and increase the heat to a sear, about 550 - 600 degrees F.
When the grill has come to temperature, add the tri-tip over the direct heat, flipping to form a good sear on all sides evenly.
Remove the tri-tip from the grill, top with compound butter and let rest for 7 to 10 minutes before slicing.

To slice a tri-tip:

Find the area where the grain comes together.
Slice the steak in half at that point.
From there, rotate each portion so you can slice against the grain into thin ¼’ strips, about the width of a pencil.

Notes

Rub: We make our SPG rub in batches and store it in a mason jar. Simply scale the recipe up for your desired quantity, keeping the ratio 1-1-1.

Best Wood for Smoking Tri-Tip: We used Jack Daniels Bourbon Barrel Smoking Wood Chunks for a light smoked flavor. However, because tri-tip cooks pretty quickly and can take it, you could use post oak, hickory, or even mesquite wood.

We love Cowboy Charcoal lump charcoal for grilling.

For a Pellet Smoker:

Prep the tri-tip as instructed.
Prep your pellet smoker by preheating it to 225°F. We love Jack Daniel's charcoal pellets for a grilled flavor when using our pellet smoker.
When the grill is preheated, smoke the tri-tip as instructed. When it's reached 110F, remove it from the grill and increase the heat sear - or 500 degrees F, which ever is hotter on your pellet grill.
When the grill is ripping hot, return the tri-tip to the grill grates and sear it, flipping it often for even cooking.

For a Charcoal Grill:

Prep your charcoal grill by building a two-zone fire, stacking lit coals to one side of the grill. Add wood chunks if desired. Put the grill grate in position and adjust the air vents to allow the grill to preheat to 225 - 250 degrees F. Make sure the smoke is clean and blue before moving on.
When the grill has preheated, add the meat to the cooler side of the grill and cover it with the lid. Smoke the tri-tip until it reaches 110 degrees F.
Uncover the grill and allow maximum air flow to get the coals hot - over 500 degrees F. Then Transfer the tri-tip to the hot side of the grill and sear, flipping often to get a good char on all sides.
If using a ceramic grill, we recommend not using the diffuser plates as they can't handle the heat of the sear.

For a Gas Grill:

Prep your gas grill by lighting all burners and letting it preheat. We recommend using a smoker box filled with wood chips for added flavor.
Clean and oil the grill grates.
Adjust the burners to create a cool and hot side by turning 2 of the 4 or 1 of the 3 off. Set the others to low and allow the temperature to come to around 225 degrees F.
When the grill is ready, add the tri-tip to the cooler side of the grill and close the lid. Smoke the meat until it's reached around 110 degrees F.
Then turn up the heat on the hot side of the grill to medium-high and allow it to get hot.
When the grill is hot, transfer the tri-tip to the hot side and sear it, flipping often for even cooking on all sides.

Helpful Guides:
Steak temp guide
Guide to smoking wood
How to light a charcoal chimney
Best wood for smoking beef

Nutrition