Introduction

Smoked beef tri-tip is a flavorful, tender cut that’s perfect for a weekend barbecue or special dinner. With a simple spice rub and a patient smoking process, you’ll enjoy rich smoky notes and a beautifully crusted exterior. This recipe guides you through achieving delicious, juicy results every time.

A sliced piece of smoked meat resting on a wooden cutting board with a checkered pattern. The meat shows seven unevenly thick slices cut from a larger portion with a dark, spiced crust covering the outer edges. Each slice reveals a pink interior with a slightly fibrous texture, highlighting a tender and juicy look. The meat's surface has a rich brown color with visible seasoning, contrasting with the vibrant pink inside. The cutting board beneath has a warm brown and tan lattice design, and the whole scene is set against a subtle white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 pound tri-tip roast
2 teaspoons black pepper

2 teaspoons salt
1 teaspoon onion powder

1 teaspoon paprika
½ teaspoon cumin

Instructions

Step 1: Preheat the smoker to 250℉. Choose oak for a classic smoke flavor, hickory for a bolder taste, or cherry for a milder smoke and deep, dark bark.
Step 2: Trim off the fat cap, silverskin, and any thin pieces of meat, if they have not already been removed by your butcher.
Step 3: In a small bowl, whisk together the black pepper, salt, onion powder, paprika, and cumin. Season all sides of the meat, pressing the spice mixture gently into the surface.

Step 4: Place the tri-tip directly on the smoker grates. Close the lid and smoke for about 1½ to 2 hours, or until the internal temperature is 5 to 10°F below your desired doneness.
Step 5: Increase the smoker temperature to 500°F and continue cooking until the meat reaches your preferred doneness: 115 to 120°F for rare, 125 to 130°F for medium rare, 135 to 140°F for medium, 145 to 150°F for medium well, or 150 to 155°F for well done.
Step 6: Remove the roast from the smoker, tent with foil, and let it rest for 15 minutes. Slice against the grain before serving.

Tips & Variations

Try using different wood chips to adjust the smoke flavor to your liking—fruit woods like apple or cherry give a sweeter, milder note.
For extra tenderness, consider marinating the tri-tip overnight in a mixture of olive oil, garlic, and herbs before applying the dry rub.
If you don’t have a smoker, you can cook the tri-tip in an oven at low temperature and finish it with a high-heat sear for a similar effect.

Storage

Store any leftover smoked tri-tip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop with a little broth or water to keep it moist. For longer storage, wrap tightly and freeze for up to 3 months.

How to Serve

A thick piece of smoked beef brisket with a dark brown, textured crust on the outside and a pink, juicy inside is partially sliced into even pieces. The slices show a clear smoke ring of vibrant pink under the crust, each slice having a rough, fibrous texture and glistening with moisture. The meat lies on a wooden cutting board patterned with square inlays of lighter wood, with the edges of the whole brisket still intact at the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What wood is best for smoking tri-tip?

Oak is a classic choice that provides a balanced smoke flavor. Hickory adds a stronger, bolder taste, while fruit woods like cherry or apple offer a milder, sweeter smoke. Choose based on your flavor preference.

How do I know when the tri-tip is done?

Use a meat thermometer to check the internal temperature. Remove the tri-tip when it reaches 5 to 10°F below your desired doneness, as it will continue to cook while resting. Aim for 115-120°F for rare up to 150-155°F for well done.