Smoked Tri-Tip

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Smoked Tri-Tip is one of those recipes; once you try it, there will be no going back. The end result is a flavorful steak. If juiciness and flavor are important to you, then smoking a tri-tip is a great thing to do! It doesn’t take more than 2-3 hours, and it’ll be the best thing you’ve tasted in a while. 

What is smoked tri-tip?

Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches. Smoked tri-tip has become very popular in recent years, and it is a great option for anyone looking to try something different at their next cookout or get-together.

Ingredients for Smoked Tri-Tip 

• Tri-Tip Roast – this type of meat is taken from the bottom sirloin of a cow and is often served with au jus or salsa.
• Salt –  adding a generous amount of salt to smoked tri-tip can help to infuse the meat with even more flavor.
• Pepper –  another great way to infuse smoked tri-tip with flavor is by using pepper. You can use any variety of pepper, including black, white, and red.
• Garlic powder – garlic powder is another great way to add flavor to your smoked tri tip. Depending on your preference, you can use as much or as little as you like.
• Soy sauce –  adding a bit of soy sauce can also help to infuse smoked tri-tip with even more flavor.
• Unsalted butter –  is used to help cook the smoked tri-tip.

How to Smoke Tri Tip

1. Trim any silverskin or hard fat from the Tri-Tip
2. In a small bowl combine seasonings 

3. Pat dry and season evenly all sides of the roast and lightly pat to ensure it stays
4. Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare)
5. Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
6. Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
7. Rest the tri-tip for 10 minutes before slicing against the grain and serving.

How to Sear Smoked Tri Tip Roast

If you want to add a crispy, caramelized crust to your smoked tri-tip roast, there are a few simple steps that you can follow.

Preheat your grill or pan over high heat until it is very hot. Rub some oil or butter onto the surface of the meat and season it as desired.

Place the meat on the grill or in the pan and cook it for a few minutes per side until a nice crust has formed. Remove the smoked tri-tip from the heat and allow it to rest for at least 5-10 minutes before slicing and serving it.

Serving Smoked Tri-Tip

There are many different ways that you can serve smoked tri-tip. Some simple and delicious options include:

• Slice the smoked tri-tip thinly and serve it on sandwiches, tacos, or burritos.
• Serve the smoked tri-tip with a generous drizzle of au jus, salsa, or other sauces.
• Pair it with roasted vegetables, like potatoes and onions, to create a filling and satisfying meal.
• Mix in some additional spices or seasonings to give the smoked tri-tip even more of a unique flavor profile.

Slicing your Tri Tip roast Recipe

One of the easiest, most flavorful cuts of beef to cook is a tri tip roast. When it comes to Tri Tip,  slicing against the grain is important.

To slice your tri-tip roast, start with a sharp chef’s knife and a clean cutting board. Place the roast flat on the cutting board, with one of the short ends facing you. 

Make several slices against the grain in one direction until you have gone halfway through the meat. Then rotate the roast 90 degrees and make more slices in the other direction. Continue slicing this way, until you have evenly sliced through the whole roast.

How Long to Smoke a Tri-Tip

Learning How to smoke a tri-tip is easier than ever! Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare). Making sure the roast is medium rare on the inside is super important.