Smoked Tri-Tip

Name: Smoked Tri-Tip
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6 servings (5-7 slices each)
Ingredients: 2 1/2 to 3 pounds tri-tip; 2 tablespoons yellow mustard; 2 tablespoons homemade dry rub

User Reviews

5.0

15 reviews

Excellent

Prep Time
40 mins
Cook Time
2 hrs
Additional Time
15 mins
Total Time
2 hrs 40 mins
Servings
6 servings (5-7 slices each)
Calories
8 kcal
Course
Main Course
Cuisine
American

Smoked Tri-Tip

Eric Vasquez

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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.

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Ingredients

Servings

2 1/2 to 3 pounds tri-tip (see note 1)
2 tablespoons yellow mustard or Dijon mustard
2 tablespoons homemade dry rub or store-bought (see note 2)

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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: Tri-tip, also know as triangle tip, triangle steak, triangle roast, bottom sirloin steak, Santa Maria steak, or Newport steak, is 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. No matter what you call it, it’s a fabulous, economical cut of beef that’s worth searching out and is ideal for smoking low and slow.
Dry rub: Store-bought or DIY. To recreate my favorite Homemade Dry Rub for Smoked Tri-Tip, in a medium bowl or jar with a tight-fitting lid, combine 1/2 cup light brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon ground New Mexico chili (or ancho chili), 1 tablespoon smoked paprika, 1 teaspoon ground chipotle chilies (optional), 1 teaspoon ground mustard powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon coriander, ½ teaspoon thyme (crushed). Store in an airtight container.
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 Information

Show Details

Serving 1 serving Calories 8kcal (0%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 1mg (0%) Sodium 56mg (2%) Potassium 18mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 39IU (1%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition 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%