Smoked Tri-Tip

Ideal as a barbecue main dish, Smoked Tri-Tip is hearty, juicy, and surprisingly simple. With just 3 ingredients, learn how to smoke tri-tip to tender perfection.

Course Main Course

Cuisine American

Prep Time 40

Cook Time 2

Resting 15

Total Time 2 40

Servings servings (5-7 slices each)

Calories 8kcal

Author Meggan Hill

Ingredients

For the dry rub (see note 1):

1/2 cup brown sugar
3 tablespoons salt
1 tablespoon ancho chili powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon chipotle chili powder
1 teaspoon dried mustard
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme

For the steak:

2 1/2 to 3 pounds tri-tip
2 tablespoons yellow mustard or Dijon mustard

Instructions

Preheat smoker to between 200 and 225 degrees, according to manufacturer directions.
In a small bowl, combine brown sugar, salt, ancho chili powder, chili powder, garlic powder, smoked paprika, chipotle chili powder, dried mustard, onion powder, cayenne pepper, coriander, and thyme.
With a pastry brush, coat the tri-tip with yellow mustard, covering all sides. Rub dry rub generously over roast. Place tri-tip on a baking rack set in a rimmed baking sheet. Allow to sit at room temperature as the smoker preheats.
Once the smoker has reached temperature, between 200 to 225 degrees, add the tri-tip directly on the grate, and place the lid on the smoker
After 1 hour, check the internal temperature using a digital thermometer. Once the tri-tip reaches between 130 and 135 degrees F at the thickest part, transfer the meat to a dish and cover loosely with foil.
Let the meat rest for 15 minutes. Slice the steak thinly against the grain to serve.

Notes

Dry rub: Or substitute the rub of your choice, homemade or store-bought.
Tri-tip: Tri-tip is also know as triangle tip, triangle steak, triangle roast, bottom sirloin steak, Santa Maria steak, or Newport steak. It's a small, boneless, triangular cut from the sirloin of beef. It usually weighs about 2 to 4 pounds, and resembles a thick, slightly lopsided boomerang that is marbled with just enough fat to lend flavor, tenderness and juiciness.
Yield: This Smoked Tri-Tip recipe makes enough to generously feed 6 adults with five to seven slices of smoked beef.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition