This is the only recipe for Smoked Tri Tip you’ll ever need. The tri tip stays tender and juicy inside while developing a smoky, flavorful crust on the outside. It uses a bold steak seasoning rub, is smoked low and slow, and finished with a quick butter sear for an irresistible, melt-in-your-mouth result.
“I have been looking for a simple recipe to make a Tri Tip, but still have flavor. This one checks all the boxes! Will definitely be making this again & again.”
-Cynthia W.
Bring smoky goodness to tri tip
Born in Oklahoma and now cooking in California, I developed this Smoked Tri Tip recipe by combining family traditions with the Santa Maria-style tri tip I love. The goal was a straightforward, deeply flavored beef recipe that’s juicy inside with a crisp, smoky crust—something I’d be proud to serve to family and friends anywhere.
Tri tip is one of the easiest cuts to smoke. A trimmed whole tri tip is typically 2½–3 pounds and cooks much faster than large cuts like brisket. With this method you’ll need only about 5 minutes to prep and roughly 2 hours on the smoker, depending on size and smoker consistency.
Because we smoke it low and slow, there’s no need for brining or an overnight marinade. The only prep is trimming (if needed) and applying a generous coat of steak seasoning before it goes on the smoker. After that, relax and let the wood do the work.
Ingredients
- Tri tip roast – If the roast isn’t trimmed, remove any excess fat before you begin. Trimmed tri tip saves prep and ensures you know the exact weight. For smoking, a trimmed tri tip around 3 pounds is ideal: larger pieces take longer and pick up more smoky flavor.
- Steak seasoning – Use a coarse, pepper-forward steak rub (such as Montreal-style steak seasoning) made from kosher salt, cracked black pepper, paprika, garlic, and onion. You can also try a coffee-based steak rub for a deeper crust if you like.
- Butter (optional) – A tablespoon or two added during the final sear boosts richness and helps form a glossy finish.
Instructions
Step-by-step photos are included below to guide you. The core steps are simple: season, smoke to temperature, sear briefly, rest, then slice against the grain.
What to serve with tri tip
This tri tip is excellent served simply—sliced and dipped in a tangy white barbecue sauce—or paired with classic sides for a barbecue spread. Popular pairings include potato salad, smoked mac and cheese, a chopped blue cheese salad, baked beans, roasted or baked sweet potatoes, creamed corn, or sautéed mushrooms. These sides complement the beef’s smoky richness and make a full, crowd-pleasing meal.
Tools you’ll need
- Smoker – Any reliable smoker or pellet grill that holds a low temperature consistently will work for this recipe.
- Wood or pellets – Hickory, mesquite, or pecan work well and add classic beef-friendly smoke flavor.
- Thermometer – A probe or instant-read thermometer is essential. Smoke to an internal temperature rather than a set time; aim for about 135°F for medium-rare.
- Heavy skillet – A hot cast-iron skillet or similarly heavy pan is ideal for the quick sear at the end, or you can sear over high heat on a hot grill.
More smoked meat recipes
If you enjoy smoking tri tip, try other smoker favorites like smoked brisket, pulled pork, smoked turkey breast, or smoked pork belly burnt ends. These recipes use the same low-and-slow approach and are great for feeding a crowd.
If you make this recipe and love it, please rate it in your notes or leave a review where you found it. If you have questions about smoking tri tip or carving the roast, ask away—I’m happy to help.
Smoked Tri Tip
6 servings
5 minutes
About 2 hours (cook to temperature)
About 2 hours 5 minutes
Whitney Bond
Ingredients
- 3 pound tri tip, trimmed
- 3–4 tablespoons steak seasoning (coarse salt, black pepper, paprika, garlic, onion)
- 2 tablespoons butter, optional
Instructions
- Preheat your smoker to 225°F using hickory, mesquite, or pecan wood or pellets.
- Rub the trimmed tri tip on all sides with the steak seasoning until well coated.
- Place the seasoned tri tip on the smoker grate and insert a meat probe or set a reliable thermometer nearby.
- Smoke until the internal temperature reaches 135°F for medium-rare. A 3-pound tri tip commonly takes around 2 hours, but monitor temperature rather than relying on time.
- Preheat a cast-iron skillet over high heat. If you don’t have cast iron, use the heaviest pan available or a hot grill grate for searing.
- Sear the smoked tri tip in the skillet for about 30 seconds per side to develop a crust.
- If using butter, add one tablespoon to each side during the sear and allow it to melt over the meat.
- Transfer the tri tip to a cutting board and loosely tent with foil.
- Rest for 15–20 minutes so the juices redistribute. Slice the tri tip against the grain and serve.
Notes
- Trim well: Make sure the tri tip is fully trimmed of excess fat before seasoning.
- Rub alternatives: Try a coffee-based steak rub for a different, delicious crust profile.
- Smoke to temperature: If you lack a probe thermometer, begin checking with an instant-read thermometer after about 1 hour. Depending on size, expect 1–2 hours to reach 135°F. Increase to 140°F for medium; avoid smoking above 140°F for best results.
- Slicing tip: The grain of a tri tip changes direction. Remove the triangular tip and slice each section against the grain for the most tender bites.
- Storage: Store leftovers in an airtight container in the refrigerator and consume within 7 days. Reheat gently—briefly dip slices in hot beef broth for 30 seconds to warm without overcooking.
Nutrition Facts
Calories: 396 kcal • Protein: 47 g • Fat: 21 g • Carbohydrates: 1 g