A tri-tip is a triangular roast cut from the bottom sirloin that has an incredible beefy flavor and is a great cut of beef to put in a smoker. Try a Smoked and Reverse Seared Tip-Tip and you will be amazed at how juicy it is. In this recipe, the roast is smoked low and slow for about an hour and then seared over a hot fire.
This is one of the easiest recipes on this site. Five simple ingredients produce a very flavorful and juicy roast with just enough smoke. This recipe is all about technique. A lot of tri-tip recipes will have you sear the roast first THEN smoke it. Well, that's old school. Searing it first tends to dry it out a bit and it also seals the roast so the smoke doesn't do much. Smoking the tri-tip low and slow first followed by a sear over a hot fire (a reverse sear) allows the smoke to add a lot of flavor. The best results for a juicy tri-tip are achieved with a reverse sear after smoking.
If you enjoy smoked tri-tip, try making Reverse Seared Dry Aged Prime Rib, Smoked Brisket and Burnt Ends and Reverse Seared Beef Tenderloin.
Also, see my post Best Beef: A Comprehensive Guide to Popular Cuts of Steak.
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What is the Best Wood for Smoking Tri-Tip?
There are a handful of wood choices for smoking meat that are readily available throughout the United States. Some or better than others when it comes to smoking a tri-tip. The choice is also influenced by the type of smoker being used.
When I cook a tri-tip in my Yoder stick burner, the entire cooking process is done with kiln-dried oak. In Texas, most stick burner cooks use post oak which a type of white oak. These smokers burn split logs 16" - 20" in length and they are easy to obtain. Other varieties of logs are available, but they are more expensive so oak is the most popular.
Other types of smokers are going to use chunks of wood rather than logs. I use chunks in my Kamado Joe. Chunks of oak, hickory, pecan, mesquite, apple and cherry can be readily found. I recommend using wood chunks instead of wood chips. Chips burn much faster and have to be soaked for 30 minutes before using.
Assuming that you are not using a stick burner, which wood is best for smoking a tri-tip? The answer is, it depends on the intensity of flavor that you are looking for.
Oak
Oak is the go-to wood for stick burner cooks because it works well. It burns slowly and lasts a long time. This helps when you are trying to smoke for an hour or more. Oak imparts a very pleasant flavor to a tri-tip without being overpowering. It is a great wood to start with if you are new to smoking tri-tips.
Hickory
Hickory is another slow burning wood that works well anytime you need a longer smoking time. This wood will provide a sweeter, but stronger and more intense flavor than oak. I have used hickory with both tri-tips and briskets, but I prefer oak. When I use hickory, I decrease the number of wood chunks by 20% to help compensate for the stronger flavor.
Pecan
Pecan imparts a very mild, almost sweet smoke. It also imparts a lot of color, but it burns faster than oak or hickory. I like to use pecan when making a whole chicken because of the beautiful, golden color it provides. Of course, you won't notice much of a color change with a tri-tip. Pecan is a nice, mild wood that is worth trying.
Mesquite
I live in Austin, TX and mesquite is pretty popular with many well-known pitmasters here. I am not a fan. The flavor is very intense and can easily overpower whatever I'm making to the point that all I taste is smoke. I have ruined more than a few expensive pieces of meat using mesquite. If you want to try mesquite, I recommend only using one or maybe two chunks and using oak for the rest of the wood.
Apple and Cherry
Both apple and cherry produce mild, sweet smoke that is good with a tri-tip. I mention them together because I use both interchangeably. I honestly can't tell the difference between the two when it comes to the taste of whatever I am smoking. Cherry chunks, however, seem to produce smoke a little longer than apple. Both are great options for smoking a tri-tip.
Ingredients
- Tri-tip
- Kosher salt
- Black pepper
- Garlic powder
- Dried oregano
See recipe card for quantities.
Instructions
Trim the excess fat from the tri-tip roast.
Season on both sides with salt, pepper, garlic powder and oregano. Alternatively, you may opt for a pre-made beef seasoning blend. Ensure the seasoning is evenly distributed and lightly press it into the surface of the meat. This will help to enhance the flavors during the smoking process and create a delicious outer crust on the tri-tip roast.
Place the seasoned tri-tip directly on the grill grates of the smoker. Smoke the roast for about an hour until the internal temperature reaches 110°F. Then remove the roast and cover with foil for 15 minutes. Setup the smoker for direct heat and raise the temperature to about 400°F.
Return the roast to the smoker and grill (turning over once) until the internal temperature reaches 124°F (for medium rare), measured with a meat thermometer. Rest the roast for 10 minutes. Slice the tri-tip against the grain starting at the smallest point end.
Smoke the tri-tip until its internal temperature is within 5-10 degrees of your desired final temperature based on your preferred level of doneness. For a rare roast, aim for an internal temperature of 115°F, for a medium rare roast, target 124°F, and for a medium roast, target 134°F. If you prefer your roast to be medium well, the internal temperature should be around 144°F, and for a well-done roast, aim for 150°F. Remember, the internal temperature will continue to climb another 5-10 degrees after it is removed from the smoker. Also, see my post on Using a Water Pan in Your Smoker for the Best Results for more information.
Top Tip
Let the roast rest for the full 10 minutes before cutting. If the roast is cut right after searing, the juice will just run out and you will have a very dry tri-tip. The picture below was of a roast that rested for 10 minutes. Look at how juicy it is.
Variations
The tri-tip in this recipe was seasoned with salt, pepper, garlic powder and dried oregano. For a different flavor, try substituting dried thyme or rosemary for the oregano. Both are good are worth trying.
Equipment
This recipe was prepared in a Kamado Joe. I have also made this tri-tip in a Big Green Egg, a Yoder Cheyenne stick burner and a Weber charcoal grill. The Kamado Joe as the easiest to control because I used a FireBoard to maintain the temperature. It is recommended to use a thermometer or temperature control device when cooking a tri-tip. It's the best way to ensure that the tri-tip is cooked perfectly and to the desired level of doneness.
Remember to remove the temperature probe while the roast is resting and the grill is heating up for the reverse sear. Most temperature probes cannot handle direct heat and will quickly burn up.
This tri-tip was seared on a hot Kamado Joe set to direct heat. Alternatively, you could sear it in a hot cast iron skillet. Start by heating a cast iron skillet over medium-high heat. Once the tri-tip has been removed from the smoker and rested, melt 2-3 tablespoons of butter and add a sprig of rosemary. Place the tri-tip in the skillet and sear it for 60 to 90 seconds per side. While searing, spoon the melted butter and rosemary over the steak to enhance the flavor.
Storage
Store any leftover tri-tip roast in an airtight container in the refrigerator for up to three days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Smoked Tri-Tip Recipe
Equipment
- Smoker
Ingredients
- 3 lb Tri-Tip Roast trimmed
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 12 teaspoon garlic powder
- ½ teaspoon oregano dried
Instructions
- Setup the smoker to cook at 225°F. Trim the excess fat from the tri-tip roast. Season on both sides with salt, pepper, garlic powder and oregano.
- Smoke the roast for about an hour until the internal temperature reaches 110°F. Remove the roast and cover with foil for 15 minutes to let it rest.
- While the roast is resting, setup the smoker for direct heat and raise the temperature to about 400°F. Return the roast to the smoker and grill (turning over once) until the internal temperature reaches 124°F degrees.
- Rest the roast for about 10 minutes. Slice across the grain and serve.
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