Smoked Tri-Tip
User Reviews
5
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Prep Time
40 mins
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Cook Time
2 hrs
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Additional Time
15 mins
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Total Time
2 hrs 40 mins
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Servings
6 servings (5-7 slices each)
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Calories
8 kcal
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Course
Main Course
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Cuisine
American
Smoked Tri-Tip
Description
This Smoked Tri-Tip recipe begins by coating the raw tri-tip cut with yellow or Dijon mustard, which acts as a binder for the dry rub. The rub, whether store-bought or homemade with spices like chili powder, brown sugar, garlic powder, smoked paprika, and herbs, is applied liberally over the whole surface. The tri-tip is then smoked at a controlled temperature between 200 and 225 degrees Fahrenheit, allowing the meat to cook slowly and absorb smoke flavor.
After about an hour, the internal temperature is checked, aiming for 130 to 135 degrees for medium-rare doneness. Resting the meat afterward under foil helps the juices redistribute. Slicing thinly against the grain yields tender slices with a flavorful smoke ring and crust from the dry rub. The slight marbling in tri-tip keeps the meat juicy.
This preparation is ideal for serving slices as a main dish accompaniment or in sandwiches. It is suited for feeding about six adults generously.
The recipe details the components of the homemade dry rub and suggests storing leftover smoked tri-tip refrigerated for up to four days. The cut is also known by several other names like triangle tip or Santa Maria steak.
Ingredients
- 2 1/2 to 3 pounds tri-tip (see note 1)
- 2 tablespoons yellow mustard or Dijon mustard
- 2 tablespoons dry rub or store-bought (see note 2, homemade
Instructions
- Preheat smoker to between 200 and 225 degrees, according to manufacturer directions. 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 heats up.
- 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. Slicing thinly across the grain and serve.
Notes
- Tri-tip is a triangular cut from the sirloin that weighs 2 to 4 pounds and has moderate marbling.
- The dry rub can be store-bought or homemade; the homemade mix includes brown sugar, kosher salt, chili powder, smoked paprika, and multiple spices.
- This recipe yields enough smoked tri-tip to feed approximately six adults.
- Store leftover smoked tri-tip covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (5-7 slices each)
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 8kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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