Smoked Tri Tip

Name: Smoked Tri Tip
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6 people
Ingredients: 3 pound tri tip; 3-4 tablespoons steak seasoning; 2 tablespoons butter

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings
6 people
Calories
396 kcal
Course
Main Course
Cuisine
American

Smoked Tri Tip

Lukas Jenkins

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This is the only recipe for Smoked Tri Tip that you'll ever need! The tri-tip is tender and juicy on the inside, with a smoky, flavorful crust on the outside. It's made with the best steak seasoning rub, smoked low and slow, and seared with butter to finish, for a melt-in-your-mouth tri tip experience!

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Ingredients

Servings

3 pound tri tip trimmed
3-4 tablespoons steak seasoning click link for the recipe
2 tablespoons butter optional

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Instructions

Preheat a smoker to 225°F with hickory, mesquite or pecan pellets, or wood chips.
Rub a trimmed tri tip with steak seasoning until it's fully coated.
Place the seasoned tri tip on the grill grates of the smoker. Insert a meat probe, or wireless meat thermometer.
Smoke the tri tip until the internal temperature reaches 135°F for medium rare.
Preheat a cast iron skillet on the stove over high heat.
Once the skillet is hot, add the smoked tri tip and sear for 30 seconds per side.
If you’d like to add butter, add one tablespoon of butter to each side and let it melt over the tri tip in the skillet.
Transfer the tri tip from the skillet to a cutting board and loosely cover with foil.
Let the meat rest for 15-20 minutes, then slice the tri tip against the grain.

Notes

Before starting this recipe, make sure that the tri tip is fully trimmed, without any fat left on the tri tip.
To mix up the rub on this smoked tri tip recipe, try this coffee steak rub, to replace the steak seasoning.
Remember to smoke to temperature, not time! If you don’t have a meat probe, or wireless meat thermometer, like the MEATER, to watch the temperature of the tri tip without opening the lid of the smoker, I recommend starting to check the internal temperature of the tri tip with an instant-read meat thermometer after 1 hour. Depending on the size of the tri tip, it could take anywhere from 1-2 hours to reach 135°F in the thickest part of the tri tip. Continue checking the internal temperature every 15-20 minutes, until it reaches 135°F for medium-rare. Increase the temperature to 140°F for medium. I do not recommend smoking the meat above 140°F.
When slicing the tri tip, you’ll notice that the grains run in different directions on the tri tip. Slice the long triangular tip from the other end of the tri tip where the grains intersect, then slice each piece of the tri tip against the grain. For a visual of what this looks like, my friends at Traeger have a great video and image on their website for how to carve a tri tip.
Leftover smoked tri tip should be stored in an airtight container in the fridge and eaten within 7 days. The leftover tri tip can be eaten cold, or we like to reheat it by dropping the slices in boiling beef broth for 30 seconds. This heats up the tri tip, without overcooking it, and keeps it juicy and tender!

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 1g (0%) Protein 47g (94%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 157mg (52%) Sodium 151mg (6%) Potassium 743mg (21%) Fiber 0.2g (1%) Sugar 0.1g (0%) Vitamin A 169mg (3%) Vitamin C 0.2mg (0%) Calcium 75mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	1g	0%
Protein	47g	94%
Fat	21g	32%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Trans Fat	0.2g	10%
Cholesterol	157mg	52%
Sodium	151mg	6%
Potassium	743mg	16%
Fiber	0.2g	1%
Sugar	0.1g	0%
Vitamin A	169mg	3%
Vitamin C	0.2mg	0%
Calcium	75mg	8%
Iron	4mg	22%