Just when you thought you knew everything about beef, it throws you a curve ball.
That curve ball is a deliciously flavor packed cut called tensor fasciae latae. Or to us regular folks, the tri-tip.
It is known to be chewier than tenderloin or strip, however, it is bursting with flavor and doesn’t take as long to cook as a brisket. Only around 2 hours!
Like all beef, it is best-served medium rare! For those of you who have never cooked tri-tip you have to try my smoke tri tip recipe first!
Table of contents
What Is A Tri Tip?
The tri-tip gets its name from its triangular shape. It is a beef roast that comes from the lower section of the sirloin.
You will find that tri-tips are usually purchased trimmed from the butcher and weigh around 2-4 pounds. If it’s untrimmed, the tri tip will have a large fat cap and as well as a layer of silver skin and can weigh nearly 5 pounds.
How to Smoke A Tri Tip
I believe there are just three steps to mastering the perfect smoked tri tip. Firstly, it’s all about the seasoning, second is getting your smoke right and thirdly its about the sear!
1: Season
If it’s your first time cooking with tri-tip just keep it simple, that way you can really taste the original flavors. I go for black pepper, salt, garlic powder and onion powder. Distribute it very liberally all over your piece of meat.
2: Smoke
You can use any type of smoker for tri-tip, however I believe the best type is a pellet grill! It allows for automation which eliminates any mistakes (and lets you relax more!).
Also make sure your smoker can maintain a good 225 degrees F. This ensures an even cook and makes it easier to keep an eye on the cook time. However feel free to use your gas, electric or charcoal smoker.
3: Sear
The third and final step is a high heat sear to ensure you lock in all of those yummy juices and get an amazing crust. You can either do this on a gas grill or in a really hot cast iron skillet. Ensure you get a good sear on all sides. Make sure you use heat resistant bbq gloves when you do this!
4: Rest and Slice
Once the tri tip has seared you need to rest it. To rest, place on a cooling rack and cover with foil. Let rest for 20 minutes. When slicing, make cuts to your preferred thickness making sure to cut against the grain.
Looking for More Beef Recipes?
Cook: Smoked Roast Beef
Read: How to Cut a Brisket in 10 Steps
How Long to Smoke A Tri Tip?
Make sure you allow 10 – 15 minutes prep time and at least 2 hours for smoking a tri-tip. You will also need 5-8 minutes cook time for your searing and then 10 -15 minutes for resting.
Depending on your cut of meat, taste, marbling, muscle structure and the doneness you are trying to get, the times vary.
Make sure you have a meat thermometer to check your internal temperatures. This is makes for a fool-proof cook and will lead to perfectly smoked tri tip! Personally, my ideal internal temp is 135 degrees Fahrenheit.
Looking to get the perfect bark? Follow my guide from how to get bark on brisket in electric smoker to get perfect bark every time.
Not too sure how long it should take to get your tri tip smoked?
| Doneness Level | Beef Temperatures (F Internal Temperature) | Beef Temperature (C Internal Temperature) | Rest Time |
|---|---|---|---|
| Blue / Extra Rare | 80 – 100 | 26 – 38 | 10 minutes |
| Rare | 120 – 125 | 49 – 51 | 10 minutes |
| Medium Rare | 130 – 135 | 55 – 57 | 10 minutes |
| Medium | 140 – 145 | 60 – 63 | 10 minutes |
| Medium Well | 150 – 155 | 65 – 69 | 10 minutes |
| Well Done | 160 – 175 | 71 – 79 | 10 minutes |
Smoked Tri Tip Recipe
Equipment
- Smoker (of your choice)
- Wire cooling rack
- Baking dish
Ingredients
- 1 teaspoon dried oregano
- 2 teaspoons Kosher salt or sea salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 1 beef tri-tip around 2-1/2 pounds
- 3 tbsp olive oil
Instructions
- Preheat your smoker to the desired temperature of 225°F as per your smokers manufacturers instructions. Ensure the tri tip is not in the refrigerator and has come to room temperature.
- Trim your tri-tip of any silverskin or membrane. This is not a must, however, you will be left with a more tender result. Silverskin and membrane do not render down during the cook so it leaves a nasty texture in your mouth.
- Combine your dry rub ingredients in a bowl. Mix thoroughly with your hands. Place tri tip inside a baking dish and coat well with the olive oil. Then cover with the rub. Be sure to give it a good rub to thoroughly coat all sides for best flavor. If you have a digital thermometer place it inside the tri-tip so the end of the probe in at the centre.
- Place tri tip tray in your smoker or grill and cover. You are wanting to smoke until the thermometer reads an internal temperature of 135 degrees F for medium rare at the centre. This should take around 60 – 70 minutes.
- Once the tri-tip has reached temperature move onto a wire cooling rack (with a foil pan below for drippings), cover with foil and rest for 20 minutes until the meat has rested and it has cooled to your desired temperature.
- Once you have let the meat rest, cut 1/4 inch slices against the grain and serve. My personal favourite is to make sandwiches with freshly baked bread and lots of crisp salad. Delicious!
Have some leftovers? My favourite combo is the breakfast sandwich with poached eggs!
There it is, the cooking process for my smoked tri tip! Its as simple as that. If your cooking it for a crowd, I would recommend using a faux cambro. This way your guaranteed your tri tip steak will be cooked and kept , if your guest aren’t ready to go!
I also love making this on the weekend so that through the week, me and the kids can have smoked tr tip sandwiches. The meat is even more flavorsome the next day (or the next next if you can wait that long).
Are you a fan of the tri tip? Let me know your favorite way to cook it, even if its not via the smoker!
Happy Smoking
Charlie
What to Do Next?
Have a read of some of our guides below. They will help you become a better pitmaster!
Read: Cold Smoked Salmon Recipe
Read: Got a mouly grill? Learn how to get rid of mold in your grill
What kind of wood did you use
Hiya Gabe,
I usually use cherry and hickory but I also like using red oak!
Should I cover the meat once it reads 130°F (if I want medium rare at the centre) Also should I cover the meat in the smoker?
Hiya Mike,
Yep you do want to wrap it while you let it rest for at 20 mins but I think up to an hour well make it waaay tastier! No need to wrap or cover your tri tip in the smoker either 🙂
Cheers,
Charlie
Maaaaate my pork butt came out delicious!! thanks so much, hopefully once this whole situ is over I can have a huge cookout and make it for my friends and family
thanks Cam, looking forward to hearing what your fam thinks of it!! have an awesome week