Post updated on April 23rd, 2020 at 02:13 am
Just when you thought you knew everything about beef, it throws you a curve ball.
That curve ball is a deliciously flavorsome 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 flavour 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 smoked tri tip recipe first!
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!
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.
You can use any type of smoker for tri-tip, however I believe the best type is a pellet smoker! It allows for automation which eliminates any mistakes (and lets you relax m0re!)
Also make sure your smoker can maintain a good 225 degrees F
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 pan, makes sure you use heat resistant bbq gloves when you do this!
How Long to Smoke A Tri Tip?
Make sure you allow at least 2 hours for smoking a tri-tip. You will also need 5-8 minutes for your searing and then 10 -15 minutes for resting.
Depending on your taste 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 cooked tri-tip!
I have put together a table below to ensure you get a perfect steak every time!
|Doneness Level||Temperature (F)||Temperature (C)||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
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 1 beef tri-tip around 2-1/2 pounds
- Preheat your smoker to 225°F as per your smokers manufacturers instructions.
- 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 rub ingredients in a bowl. Mix thoroughly with your hands. Place the tri-tip inside a baking dish and cover with the rub. Be sure to give it a good rub to thoroughly coat. If you have a digital thermometer place it inside the tri-tip so the end of the probe in at the centre.
- Place the tray in your smoker or grill and cover. You are wanting to smoke until the thermometer reads 130°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 rack (with a foil pan below for drippings), cover with foil and rest for 20 minutes.
- Once well rested, 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, my famous 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 it will be cooked perfectly, 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!