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Tri tip carved ready to eat
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5 from 1 vote

Smoked Tri Tip Recipe

Deliciously simple smoked tri tip recipe. You can use this as a base and add any ingredients to the bbq rub that you like. I often add in cayenne pepper or a tablespoon chili powder for a kick.
Prep Time10 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American, Barbecue
Servings: 6
Calories: 200kcal
Author: Charlie

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!