When it comes to BBQ, few cuts of beef are as underrated (and downright delicious) as tri tip. This cut of beef has a natural beefy flavor that gets taken to the next level when it absorbs all that smoky goodness. The low-and-slow method breaks down its connective tissues, leaving you with a juicy, tender bite that’s full of depth.
I’ve tried grilling and even oven-roasting tri tip, but smoking it gives it that next-level flavor you just can’t achieve any other way. If you’re after a smoky crust and melt-in-your-mouth interior, this is the way to go.
Table of contents
What is Tri Tip?
If you’ve never cooked tri tip, let me introduce you to one of the tastiest secrets of the BBQ world. Tri tip is a triangular cut of beef taken from the bottom sirloin. It’s known for its rich marbling, which makes it super flavorful when cooked right. Originally a staple of Santa Maria-style BBQ in California, tri tip has slowly made its way across the country—and for a good reason.
This cut strikes the perfect balance: it’s lean but not dry, tender but still hearty. Plus, it’s usually a manageable size, so you don’t need to spend an entire day smoking it.
Smoking Tri Tip at a Glance
Prep Time: 30 minutes
Cook Time: 1.5 hours
Smoker Temp: 225°F (107°C)
Meat Finish Temp: 135°F (57℃) for medium rare
Resting Time: 10-15 minutes
Recommended Wood: hickory or apple wood
Pro Tip: Use a smart wireless meat thermometer to monitor temperature effortlessly.
Smoked Tri Tip Ingredients
Marinade Ingredients
- Kosher Salt: Enhances the natural flavor of the beef.
- Granulated Sugar: Adds a subtle sweetness to balance the spices.
- Crushed Black Pepper: For a bold, peppery kick.
- Cajun Powder: Brings a touch of heat and depth.
- Garlic Powder: Adds savory, aromatic notes.
- Onion Powder: Complements the garlic and adds flavor complexity.
- Ground Cumin: Provides an earthy, slightly smoky flavor.
- Paprika: Adds color and a mild smoky sweetness.
Main Ingredients
- Beef Tri Tip: The star of the dish, around 2-3 lbs.
- Olive Oil: Helps the seasoning stick and adds moisture.
Preparing Tri Tip for Smoking
The key to great smoked tri tip? Prepping it right. Don’t worry—it’s not hard, and a little effort upfront makes all the difference.
Trimming the Fat
First, grab a sharp knife and trim off any excess fat or silver skin from the surface of the tri tip. You want a clean surface for your seasoning to really stick. Don’t go overboard, though—a little fat is your friend and will add flavor while smoking.
Seasoning Options
When it comes to seasoning, I’m all about keeping it simple. Tri tip has so much flavor on its own that a classic salt, pepper, and garlic blend (known as SPG) is all you need. Want to get creative? Try adding paprika, chili powder, or a touch of brown sugar for a sweet-smoky kick. If you have time, a marinade with soy sauce, garlic, and a splash of Worcestershire sauce works wonders.
How to Smoke Tri Tip
Let’s get to the fun part—smoking!
1. Choosing the Right Wood
The wood you choose can make or break the flavor. I recommend oak for a traditional Santa Maria vibe. Hickory or apple wood also works great, depending on whether you want a bolder or sweeter flavor.
2. Setting Up the Smoker
Preheat your smoker to 225°F (or as close as you can get). This low-and-slow temperature ensures the tri tip cooks evenly and stays juicy. Place your seasoned tri tip directly on the grill grates, fat side up.
3. Monitoring Tri Tip Internal Temperature
One of the most important parts of smoking tri tip is keeping an eye on the internal temperature. The Typhur wireless meat thermometer helps you remotely monitor the tri tip’s internal temperature without opening the smoker too often.
To start, insert the probe into the thickest part of the meat, and set the target temperature from your phone: Select beef→ roast→ Tri Tip in the parameters list. Set the target temperature to 135℉/57℃ for medium rare. Or you can set the target temperature directly from the smart base. You’ll get an alert when your meat is ready to remove from heat.
Related: Tri Tip Internal Temp Guide
NOTE: If you’re finishing your tri tip with a sear (which I highly recommend), pull it from the smoker when it’s 10-15°F below your target doneness. For example, if you want medium-rare (131°F-135°F), take it off the smoker at around 115°F-120°F. The searing process will bring it up to the perfect temperature.
4. Searing (Optional)
Once your tri tip has reached the target temp, crank up the heat (or move it to a hot grill) for a quick sear. This creates a crispy, smoky crust. Just a couple of minutes per side will do.
5. Resting
Don’t skip the rest! Let your tri tip rest for about 10-15 minutes before slicing. This allows the carryover cooking to finish, bringing the meat up to its final temperature while redistributing the juices for maximum tenderness and flavor. Trust me, it’s worth the wait—juicy, perfectly cooked tri tip is the reward!
6. Serving Smoked Tri Tip
Here’s a little tip: always slice tri tip against the grain. This cut has two distinct grain patterns, so take a moment to find the direction of the fibers before slicing. It makes a huge difference in tenderness.
Serve it as a centerpiece with classic BBQ sides like baked beans and coleslaw, or slice it thin for sandwiches, tacos, or salads. Honestly, smoked tri tip goes with just about anything.
How Long to Smoke Tri Tip?
The smoking time for tri tip depends on the size of the cut, the smoker temperature, and your desired level of doneness. As a general rule, smoking tri tip at 225°F usually takes about 1.5 to 2 hours. However, the key is to focus on internal temperature rather than just time.
Internal Temperature Guidelines
Using a meat thermometer is essential for perfect results. Here’s what to aim for:
- Rare: 120°F-130°F
- Medium-rare: 131°F-135°F (ideal for most tri tip lovers)
- Medium: 136°F-145°F
- Medium Well: 146°F-155°F
- Well Done: 156°F-167°F (but honestly, tri tip is best at medium or lower for tenderness and flavor).
Best Wireless Meat Thermometer for Smoking
To make a perfect smoked tri tip, the key lies in monitoring its internal temperature. You need to know when to pull it out of the smoker, when to sear it, and how long to rest it for maximum flavor and tenderness.
The Typhur Sync Gold smart wireless thermometer is the best tool for this job. With its precise six-sensor probes, long-range monitoring, and smart app integration, it takes the guesswork out of cooking, ensuring your tri tip turns out perfectly every time.
FAQs
If you’re aiming for a tri-tip that pulls apart easily with the slightest tug of the teeth—similar to brisket—then yes, wrapping is a good idea. Once the tri-tip reaches around 150°F, you can wrap it in foil or butcher paper. This method, often called the “Texas crutch,” helps retain moisture and speeds up the cooking process, making the meat tender and juicy. However, if you prefer a smokier flavor and a crusty bark, you might opt to leave it unwrapped. It all depends on the texture you’re going for!
For smoking, place the tri-tip fat side up. This allows the fat to render and baste the meat as it cooks, keeping it moist and flavorful. However, some prefer fat side down to protect the meat from direct heat. Ultimately, it depends on your smoker and heat source, but fat side up is a safe choice for even cooking.
Absolutely! Tri-tip is a flavorful, tender cut of beef that takes on smoke beautifully. Smoking enhances its natural beefy flavor and creates a juicy, melt-in-your-mouth texture. Plus, its manageable size and quicker cook time make it a great option for both beginners and seasoned BBQ enthusiasts.
Smoked Tri Tip
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
- Foil
Ingredients
Marinade
- 3.9 oz Kosher Salt
- 3.2 oz Granulated Sugar
- 1.6 oz Crushed Black Pepper
- 1.4 oz Cajun Powder
- 0.5 oz Garlic Powder
- 0.5 oz Onion Powder
- 3 tsp Ground Cumin
- 3 tsp Paprika
Beef Tri Tip
- 2 pounds Beef Tri Tip
- 1 tbsp Olive Oil
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
- In a mixing bowl, combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and crushed chili powder. Use a whisk to blend thoroughly. Store in a cool, dry place for future use.
- Use a knife to trim excess fat from the beef, spread olive oil evenly over beef, sprinkle marinade powder evenly over the surface of the brisket.
- To ensure accuracy, insert the Typhur Sync Gold wireless probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select beef→ roast→ Tri Tip in the parameters list. Set the target temperature to 135℉/57℃.
- Transfer the tri tip into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone.
- Carefully remove the tri tip and place it on a heat resistant surface. Let it rest for at least 10 minutes.
- Carefully remove the probe.
- Slice and serve!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
