How to Smoke Tri Tip Roast (Easy Smoker Recipe)
This Smoked Tri-Tip Recipe is fantastic! I use a simple dry rub, quick smoke time and reverse sear for delicious results.
When my husband first tasted this Smoked Tri Tip Recipe, he said, “I wish I had horseradish!” He said this tender tri tip was nearly like prime rib in both texture and flavor. I took that as a big compliment considering how much leaner tri tip is than prime rib. And how much more affordable tri tip is. So now, I call this recipe “Poor Man’s Prime Rib!”
This tri tip steak is tender, lightly flavored with smoke, and has a wonderful homemade steak seasoning on it. This recipe calls for a hot sear at the end of your cook time, which gives this roast a delicious crust.
What is a Tri-tip Roast?
Sometimes called a Santa Maria Steak, the Tri Tip is a lean cut of beef cut from the bottom of the sirloin area. It’s a triangle steak, and angular and shaped a bit like a boomerang! It’s super popular in California and throughout the West coast.
Although it is lean, it is extremely flavorful and a delight to smoke or grill as long as you don’t overcook it! The average weight is 2.5 pounds, but the size of the tri tip will vary. You can get them up to 4-5 pounds!
It can be difficult to find a tri tip roast here in the Midwest, but don’t fear! Ask your local butcher to help you out. It’s a cut they can DEFINITELY make for you if they cut their own steaks. I’ve had luck finding it at Costco recently here in Kansas City.
How to Smoke Tri Tip
First, we’ll bring the tri tip roast on the counter to allow it to come closer to room temperature.
Next, we’ll lightly brush it with olive oil to help the dry rub adhere. I used my Smoked Beef Spice Rub, which is packed full of black pepper, kosher salt, paprika, garlic powder, onion powder and other simple seasonings!
Next, we’ll smoke it for about an hour at 225 degrees Fahrenheit to give it a good smoker flavor. Your amount of time may vary depending on the size of the beef roast. Smoking my 2.5 pound tri tip roast for an hour brought it to about 118 degrees Fahrenheit.
I then pulled it from the smoker, and did a reverse sear technique, finishing it in a large hot skillet for about 2 minutes per side for a gorgeous crust.
Searing the tri tip steak is the best way to achieve a nice crust on the meat, since the temperature of the smoker never gets hot enough to do this for us.
If you prefer, you can also sear your smoked tri-tip roast on a hot grill!
Searing the tri tip brought the roast to a perfect medium rare. Once rested for 20 minutes to let the juices distribute, I sliced the tri tip into 1/2 inch to 3/4-inch slices against the grain of the meat and served warm!
Thinking about buying beef directly from the farmer? Read about My Experience Buying a Quarter Beef – Costs, Cuts and Tips.
Equipment
I use the Weber Rocky Mountain Smoker with charcoal and a bit of red oak for smoking. This meat needs a bold, good smoke flavor, so I recommend using hickory, oak or mesquite wood chips.
You can also use an electric smoker or pellet smoker, if that’s your preferred smoker.
For searing, remember that you will need a large non-stick skillet, or a large cast iron skillet. You can also use your grill prepared to high heat.
Finally, you will need a meat thermometer. I love a good instant read digital thermometer so I can check the level of doneness quickly.
Serving Suggestions
I love to enjoy this hearty smoked beef with a glass dry red wine like a Pinot Noir.
I also like to use my smoker to make the side dishes! Consider these BBQ Calico Beans or my Smoked Hasselback Potatoes, Smoked Corn on the Cob or Smoked Mac and Cheese
Saving Leftovers
Allow your beef to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Use leftovers any way you’d use brisket. I especially love using them on my French Dip Beef Sliders!
I hope you love this easy smoked tri tip roast! If you make it, I’d love to hear how it went in the comments below.
Smoked Tri Tip Roast
Ingredients
- 2.5 pounds tri tip roast
- 2 tablespoons olive oil, divided
- 1 batch Smoked Beef Dry Rub
Instructions
- Prepare the smoker to 225 degrees Fahrenheit.
- Remove the tri tip roast from the refrigerator and allow it to rest on the counter for at least 30 minutes to remove the chill.
- Lightly brush the roast with 1 tablespoon olive oil.
- Prepare the spice rub, and coat the roast generously with the spices, pressing it into the meat with your fingers.
- Smoke the tri tip for one hour, or until the internal temperature of the roast reads 115-120 degrees Fahrenheit with an instant read thermometer.
- Prepare a large skillet to sear the roast. Add 1 tablespoon olive oil and heat on medium-high heat.
- Pull the tri tip from the smoker, and sear for 1.5-2 minutes per side.
- Remove tri tip from skillet and transfer to a cutting board.
- For best results, allow to rest for 20 minutes before slicing.
I unfortunately don’t have a smoker. Is there another way to cook tri-tip and still achieve the tenderness you speak of?
Thanks.
Mark
Hi Mark! Great question. You could definitely grill over low/indirect heat until the meat hits 115-120 degrees Fahrenheit, then sear over high heat for 1-2 minutes per side. Or, try out the oven at 250 and again, sear on the stove! Make sure to let it rest for 15-20 minutes before slicing.
How much chili powder. It was not given.
Hi Sandra!
Thanks for the catch! I have it updated.