Smoked Tri-Tip
A Texas-style smoked beef tri-tip with a simple dry rub and low-and-slow heat. Sliced against the grain and served with its natural juices, this is lean, smoky, and deeply satisfying.
- Total time
- 180 min
- Servings
- 4
- Calories
- 482
- Protein
- 52g
Ingredients
- 2.5 lb beef tri-tip roast
- 2 tbsp salt
- 1.5 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 cups wood chips for smoking (oak or hickory)
- 1 tbsp olive oil
Instructions
- 1
Remove the tri-tip from the refrigerator 30 minutes before cooking so it reaches room temperature — this ensures even cooking throughout the meat.
- 2
Pat the tri-tip completely dry with paper towels on all sides, pressing firmly to remove surface moisture so the rub adheres well.
- 3
Combine 2 tablespoons salt, 1.5 tablespoons black pepper, 1 tablespoon garlic powder, and 1 tablespoon paprika in a small bowl and stir with a spoon until evenly mixed.
- 4
Rub the entire surface of the tri-tip with 1 tablespoon olive oil, coating it evenly with your hands so the dry rub will stick.
- 5
Sprinkle and press the dry rub mixture all over the tri-tip, covering the top, bottom, and sides completely with a thin, even layer.
- 6
Set up your smoker according to its instructions and preheat to 225°F, then place 2 cups wood chips in the smoking chamber so they begin producing smoke.
- 7
Place the rubbed tri-tip on the smoker grate, fat-side up, as far from the heat source as possible for indirect, even cooking.
- 8
Smoke the tri-tip at 225°F for approximately 2.5 to 3 hours, maintaining consistent temperature and adding wood chips every 45 minutes to sustain smoke.
- 9
Insert a meat thermometer into the thickest part of the tri-tip without touching bone — the meat is done when it reads 135°F for medium-rare.
- 10
Remove the tri-tip from the smoker and place it on a clean cutting board, then let it rest uncovered for 10 minutes so the juices redistribute.
- 11
Identify the grain direction (the lines of muscle fiber running through the meat), then slice against the grain in 1/4-inch-thick slices, using a sharp knife with a sawing motion.
- 12
Transfer the sliced tri-tip to a serving platter and pour any juices from the cutting board over the top, then serve immediately.
Tools you’ll need
- charcoal or gas smoker
- meat thermometer (instant-read preferred)
- paper towels
- small mixing bowl
- spoon
- sharp slicing knife
- cutting board
- serving platter
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