0 from 18 votes
Smoked Tri Tip
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!
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
Ingredients
- 3 pound tri tip trimmed
- 3-4 tablespoons steak seasoning click link for the recipe
- 2 tablespoons butter optional
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.