Smoked Tri Tip
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
6 people
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Calories
396 kcal
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Course
Main Course
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Cuisine
American
Smoked Tri Tip
Description
This Smoked Tri Tip recipe starts by trimming the meat to remove excess fat, then fully coating it with steak seasoning for robust flavor. Smoking over wood pellets at 225°F infuses the beef with a smoky aroma while gently cooking it to medium-rare at 135°F internal temperature. Temperature monitoring is important and advised with a meat probe or instant-read thermometer after about an hour.
After smoking, the tri tip is seared quickly in a preheated cast iron pan, optionally basting with butter to enhance richness and create a crisp exterior. Post-sear resting for 15-20 minutes allows juices to redistribute, ensuring juicy slices.
When slicing, the grain direction varies, so cutting against the grain is key for tenderness. The recipe suggests storing leftovers in an airtight container in the fridge for up to a week and reheating them briefly in hot beef broth to avoid drying out the meat.
Rub variations such as a coffee steak rub can be used for flavor changes. Smoking temperatures should not exceed 140°F to maintain optimal texture.
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.
Notes
- Fully trim the tri tip from excess fat before seasoning for best results.
- Use a meat probe thermometer to monitor internal temperature; start checking after 1 hour of smoking.
- Slice against the grain; since grains run in different directions, cut the triangular tip from the opposite end before slicing.
- Store leftovers in an airtight container in the fridge up to 7 days; reheat by dipping slices in boiling beef broth for 30 seconds to keep them juicy.
- Consider alternative rubs like a coffee steak rub for variation in flavor.
- Do not smoke the tri tip above 140°F to preserve tenderness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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