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Smoked Tri-Tip
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.
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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.