Description
This smoked beef tri-tip recipe yields tender, flavorful meat with a beautiful smoky crust. Perfectly seasoned with a blend of black pepper, salt, onion powder, paprika, and cumin, this tri-tip is smoked low and slow, then finished with high heat for a delicious bark. Ideal for casual get-togethers or a special weekend meal.
Ingredients
Scale
Meat
- 2–3 pound tri-tip roast
Seasoning
- 2 teaspoon black pepper
- 2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cumin
Instructions
- Preheat the smoker: Preheat your smoker to 250℉. Choose your preferred wood for smoking – oak for a classic smoke flavor, hickory for a bolder taste, or cherry for a milder smoke and a darker bark.
- Prepare the meat: Trim off the fat cap, silverskin, and any thin pieces of meat from the tri-tip roast if your butcher hasn’t already done so. This ensures even cooking and better smoke penetration.
- Season the tri-tip: In a small bowl, mix black pepper, salt, onion powder, paprika, and cumin. Rub this spice blend evenly over all sides of the meat, gently pressing it into the surface to adhere well.
- Smoke the meat low and slow: Place the seasoned tri-tip directly on the smoker grates and close the lid. Smoke the meat at 250℉ for approximately 1½ to 2 hours, or until the internal temperature reaches 5 to 10°F below your preferred doneness level.
- Increase heat for finishing: Raise the smoker temperature to 500℉ to develop a flavorful crust and bring the meat to your desired doneness. Aim for 115-120°F for rare, 125-130°F for medium rare, 135-140°F for medium, 145-150°F for medium well, or 150-155°F for well done.
- Rest and slice: Remove the tri-tip from the smoker, tent it loosely with foil, and let it rest for 15 minutes to retain juices. Slice the meat against the grain before serving for maximum tenderness.
Notes
- Choosing the right wood smoke flavor can enhance your tri-tip; experiment with different woods to find your favorite.
- Using a reliable meat thermometer is key to achieving the perfect level of doneness.
- Resting the meat after smoking allows the juices to redistribute, resulting in a juicier bite.
- Slicing against the grain is essential for tender slices and a better eating experience.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Keywords: smoked beef tri-tip, smoked tri-tip roast, tri-tip recipe, smoked beef recipe, barbecue tri-tip
