Try smoking a tri-tip with a reverse sear. You will be amazed at how this easy recipe produces a tender and juicy tri-tip. The roast is smoked low and slow for about an hour and then seared over a hot fire. It’s delicious! Give it a try.
This is one of the easiest recipes on the Austin Eats website. Five simple ingredients produce a flavorful, tender and juicy smoked tri-tip roast. Truly, it’s all in the 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 trip-tip low and slow first followed by a sear over a hot fire (a reverse sear) allows the smoke to do it’s job. The results are amazing. Give this a try and let me know what you think.
Prepare the Tri-Tip Roast
Setup the smoker to cook at 225. Trim the excess fat from the tri-tip roast. Season on both sides with salt, pepper, garlic powder and oregano.
Setup Your Smoker
Smoke the roast for about an hour until the internal temperature reaches 110 decrees. Remove the roast and cover with foil for 15 minutes.
Sear the Tri-Tip Over a Hot Fire
While the roast is resting, setup the smoker for direct heat and raise the temperature to about 400 degrees. Return the roast to the smoker and grill (turning over once) until the internal temperature reaches 124 degrees.
Rest the roast for about 10 minutes. Slice across the grain and serve.
Other Great BBQ Recipes
- Beef Dino Bones with Bourbon BBQ Sauce
- Reverse Seared Dry Aged Prime Rib
- Smoked Brisket and Burnt Ends
- Pork Belly Burnt Ends
- Smoked Hot Wings
- Pulled Pork
- Reverse Seared Beef Tenderloin
- Brisket Queso
Smoked Tri-Tip
Equipment
- Smoker
Ingredients
- 3 lb Tri-Tip Roast trimmed
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 12 tsp garlic powder
- 1/2 tsp oregano dried
Instructions
- Setup the smoker to cook at 225. 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 decrees. Remove the roast and cover with foil for 15 minutes.
- While the roast is resting, setup the smoker for direct heat and raise the temperature to about 400 degrees. Return the roast to the smoker and grill (turning over once) until the internal temperature reaches 124 degrees.
- Rest the roast for about 10 minutes. Slice across the grain and serve.