Description
Learn how to perfectly smoke a tri tip roast to juicy and flavorful perfection. This guide will walk you through the steps to achieve a beautifully smoked tri tip, perfect for any barbecue or gathering.
Ingredients
Scale
Main Ingredients:
- 1 tri-tip roast (2–3 pounds)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Wood chips or chunks for smoking (oak or hickory recommended)
Instructions
- Prepare the Tri Tip: Remove the tri tip from the refrigerator 30–60 minutes before cooking to bring it to room temperature.
- Preheat Smoker: Preheat your smoker to 225°F using your choice of wood.
- Season: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Rub the tri tip with olive oil, then season generously with the spice mix, pressing it into the meat.
- Smoke the Meat: Place the tri tip on the smoker grates, fat side up. Smoke for 1.5 to 2.5 hours or until the internal temperature reaches 130°F for medium-rare.
- Optional Crust: For a crispier crust, sear the tri tip on a hot grill or cast iron skillet for 2–3 minutes per side after smoking.
- Rest and Slice: Let the meat rest for 10–15 minutes before slicing. Slice against the grain for maximum tenderness and serve.
Notes
- If unsure how to slice a tri tip, locate the grain in each section—it often changes direction—and cut perpendicular to it.
- For a stronger smoke flavor, soak wood chips in water for 30 minutes before using.
Nutrition
- Serving Size: 1/6 of roast
- Calories: 325
- Sugar: 0 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 95 mg
