When the weather is nice, I’m constantly smoking different cuts of meat such as smoked pork chops, smoked chicken thighs, and of course this tender and juicy smoked tri tip. In my opinion, tri tip is one of the most underutilized cuts of beef. It’s inexpensive, tender and easy to prepare. This smoked tri tip is full of flavor, and is super simple to make!
Smoked Tri Tip Ingredients
The ingredients for this recipe could not be any simpler. All you need is a piece of tri tip, and some BBQ rub.
How Do You Make Smoked Tri Tip?
This recipe starts with a BBQ rub. I prefer to use my homemade BBQ rub, but a store bought rub will also work just fine. The homemade rub contains plenty of different spices including black pepper, garlic powder, onion powder, cayenne and paprika. Check your roast for silver skin, and remove any if needed with a small paring knife. Spread the rub all over both sides of your roast. Place the meat in a smoker, then cook it until a meat thermometer registers at 5 degrees lower than your desired level of doneness. Broil the meat in the oven for a few minutes to develop a browned and caramelized crust. Wrap the meat in foil, and let it sit for 20 minutes. Remove the meat from the foil, then thinly slice the tri tip and serve.
Tips For The Perfect Dish
If you’re using a store bought BBQ rub, check the ingredient list to make sure it contains salt. If it does not have salt, you’ll want to season the meat with 1 teaspoon of kosher salt. This steak is best when served immediately. Leftovers will stay fresh in the refrigerator for up to 3 days. You can reheat individual portions of meat in the microwave. I recommend heating the meat in 30 second increments to avoid over cooking it. I make this recipe in an electric smoker, but you can also use a pellet smoker or grill.
Beef Temperatures
I recommend that you use a thermometer to gauge when your meat is ready. I use a thermometer with a remote so that I can just leave the probe in the meat and monitor the temperature from inside the house. Personally, I like to cook my tri tip to medium rare, I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.
Keep in mind that your roast will need to rest for at least 20 minutes before you slice it, so it’s best to take the meat out of the smoker when it’s 5 degrees before you reach your desired internal temperature, as the meat will continue to cook as it rests.
Rare: 130 degrees F Med-Rare: 135 degrees F Medium: 145 degrees F Med-Well: 150 degrees F Well Done: 160 degrees F
How To Serve Tri Tip
Thinly slice your tri tip across the grain with a sharp knife for the most tender bites of meat. You can serve your meat as-is with an assortment of side dishes, or use it in other dishes. Some of my favorite side dish options include dill potato salad, grilled vegetables, oven baked potatoes, garlic mushrooms or homemade french fries. Smoked tri tip works well over salads, as a sandwich, in chili or in tacos. Give this dish a try for your next summer party, you’ll be glad you did!
Smoked Tri Tip Video
