Smoked Tri-Tip
A California classic featuring a perfectly smoked tri-tip roast with a savory spice rub and a hint of smoke. Sliced against the grain and served with its own juices, this is barbecue at its finest.
- Total time
- 300 min
- Servings
- 8
- Calories
- 385
- Protein
- 42g
Ingredients
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 1.5 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- 4 pounds beef tri-tip roast
- 4 cups wood chips for smoking
- 1 cup beef broth
Instructions
- 1
Remove tri-tip from refrigerator 1 hour before smoking to bring to room temperature.
- 2
Trim excess fat from the surface, leaving a thin 0.25-inch cap.
- 3
Combine all rub ingredients in a small bowl.
- 4
Soak wood chips in water for 30 minutes.
- 5
Preheat smoker to 225°F with soaked wood chips in the firebox.
- 6
Generously apply rub all over the tri-tip, working it into the meat.
- 7
Place tri-tip on the smoker grate fat-side up, away from direct heat.
- 8
Smoke for 4 to 4.5 hours until internal temperature reaches 135°F (medium-rare) on an instant-read thermometer.
- 9
Spritz with beef broth every hour to keep the meat moist.
- 10
Remove tri-tip from smoker and let rest for 10 minutes tented with foil.
- 11
Slice against the grain into 0.25-inch thick slices.
- 12
Serve warm with the pan drippings drizzled over top.
Tools you’ll need
- offset smoker or barrel smoker
- instant-read meat thermometer
- cutting board
- sharp carving knife
- small mixing bowl
- kitchen tongs
- spray bottle
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