Smoking steak has never been easier! Smoked low and slow, this smoked tri tip is full of flavor and is incredibly tender. And it takes less than 2 hours!
Smoked tri tip is incredibly delicious and very easy to make! Similar to this grilled filet mignon and this grilled New York Strip steak, tri tip is an incredibly flavorful cut of meat that is both juicy and tender. Small and triangular in size, it does an amazing job of taking on the flavors of the ingredients it's marinated and cooked with. It's a leaner cut of beef that is well marbled like a flank steak cut, which helps contribute to the flavor and juiciness.
Not only is this a relatively inexpensive cut of beef, people really enjoy the beefy flavor. It's sometimes compared to the flavor of a beef sirloin, which I use when making steak roll ups and when I make this teriyaki beef jerky. But tri tip is way more flavorful, tender, and juicy!
Other than smoking a brisket, tri tip is one of the most satisfying smokes you can do. And it's way easier, more affordable, and takes a fraction of the time to smoke. While delicious on its own, it's great when added to a homemade chili recipe. I've also substituted diced smoked tri tip in this Southwest Beef Stew. It adds a layer of smokiness that tastes amazing with the other southwestern ingredients. And just like these French Dip Sandwiches, it tastes amazing served in a sandwich! Especially when you add garlic aioli! It's also great served on top of this Summer Corn Salad.
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Why This Recipe Works
1. This smoker recipe is perfect for beginners! Beef tri tip is a very forgiving cut of meat and it's really hard to mess up!
2. It's an impressive recipe that takes minimal time to smoke. Perfect for any main meal or when entertaining!
3. Knowing how to cut a steak correctly is key for getting tender steak. Cutting meat against the grain shortens the fibers making it easier and more flavorful to chew.
🛒 Ingredients You'll Need
- Tri Tip: use a tri tip roast for smoking rather than smoking individual slices. It should be well marbled and a deep red color.
- Brown Sugar: use light brown sugar so it does not overpower the flavor or the meat. Dark brown sugar contains molasses, which can be to sweet.
- Salt: a flavor enhancer.
- Pepper: adds a slight peppery flavor.
- Garlic Powder: provides a robust and slightly garlic taste.
- Onion Powder: adds a rich and savory flavor.
- Smoked Paprika: adds a smoky flavor.
- Cayenne Pepper: provides a subtle taste of heat to the spice rub.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Prime grade tri tip has the best flavor. However, choice grade also tastes amazing thanks to the marbling throughout the meat.
- No binder is needed for this recipe. To help create a delectable crust on the outside of the steak, some choose to use a binder, such as olive oil or yellow mustard like I do on this smoked pork butt, before adding the dry rub. You can do that with this recipe, but the dry seasoning ingredients used do a great job forming a flavorful crust.
- If you're in a hurry, you can skip the marinating process and go straight to smoking. But the more the dry rub sits on the meat in the fridge, the more flavorful the steak will be.
- Use a coarse salt and pepper such as Himalayan, sea, or kosher salt. Use crushed peppercorns for added texture and flavor.
🥩 Step-By-Step Recipe Instructions
Step 1: Start by making the tri tip seasoning. In a small bowl, combine the brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Step 2: Put the steak in a large dish. Spread the seasoning over the entire piece of meat, ensuring you press the rub into the steak.
Step 3: Once the steak is completely covered on all sides, cover with plastic wrap and let it sit in the refrigerator for at least 12 hours, up to 24 hours.
Step 4: After the steak is done marinating, prepare the smoker and preheat it to 225°F. Put the meat directly on the smoker rack, fat side down. Insert a digital thermometer into the side of the meat ensuring the tip is all the way in the center. Smoke low and slow.
👩🏼🍳 Expert Tip: I smoked this on a pellet smoker, but the recipe works great when made on charcoal, propane gas, or electric smoker. Ensure to prep the smoker as needed based on the type of smoker being used.
Step 5: Remove the smoked meat off the smoker when it is within 5-7 degrees of your final target temperature.
Step 6: Next, wrap the smoked tri tip roast tightly in aluminum foil and allow to rest for 7-10 minutes. The internal temperature of the meat will continue to increase during the resting period.
👩🏼🍳 Expert Tip: Wrapping the meat tightly in aluminum foil during the resting period helps trap in the moisture. The fats and juices from the steak will get reabsorbed during the resting period.
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Step 7: After the resting period, put the steak on a cutting board and slice against the grain.
Step 8: The thinner the slices, the more tender every single bite will be!
Smoking a tri tip adds an incredibly rich smoke flavor while leaving the roast moist and tender. Try serving it with this Smoked Macaroni and Cheese and these Smoked Baked Beans with Bacon! And if you love steak and fries, I love making French fries in the air fryer. They pair incredibly well with this steak!
🌡️ Steak Doneness Chart
If you've ever questioned your steak temperature, use this temperature chart for a quick reference to determine the desired doneness. Ensure you insert a digital thermometer at a slight angle on the side of the meat and when it reaches your desired doneness, remove it from the smoker.
🔪 Cutting Meat Against The Grain
In my Mexican flank steak recipe, I go into detail on why cutting steak against the grain is the key to ensuring tenderness. The same goes for cutting a tri tip. It consists of long muscle fibers that run in the same direction. Those long fibers are referred to as "the grain of the meat".
When slicing, the goal is to cut the grains into shorter pieces so it's more flavorful and easier to chew. You do that by cutting in the opposite direction of the way the grains run.
To cut against the grain, cut the meat with sharp knife at a 45° angle. Don't cut the meat straight up and down because that will increase the surface area of the slices making it too thick and harder to chew.
When cutting at an angle, it helps break down the muscle fibers making it easier to cut the meat into thinner slices. Cut very thin slices, about ¼ inch. The thinner the meat is cut, the easier it will be to chew.
🙋 Recipe FAQs
It averages 30 minutes per pound to smoke tri tip at 225°F. Depending on the size of the meat used for this recipe, it could take longer than the estimated 1.5 hours. If you smoke at a higher temperature, it could be done sooner. Always smoke to temperature, not time.
Technically, it can be smoked fat side up. It boils down to preference. The flavor from the seasoning is retained when it's smoked fat side down. And, with the fat being down, it adds a layer from the direct heat if the heat source is coming from the bottom. If smoking fat side up, the fat will melt and baste the surface of the meat. Some believe this makes the steak more juicy. But the melted fat doesn't penetrate the meat. It does add additional flavor and moisture to the crust when smoked fat side up.
I've had best success using a milder wood such as pecan, alder, apple, and cherry wood. Use mesquite wood to add a stronger flavor.
Expert Tips
- It's typically sold with the fat already trimmed. If the fat is over ¼ inch thick, then either cut it at home or ask the butcher to trim the fat (remove the fat cap) and remove the silver skin, if present.
- It's ok for the smoker's temperature to range between 225°F and 250°F. For juicy and tender results, don't let the smoker get over 250°F.
- Use a digital meat thermometer to monitor the internal temperature of the meat.
- Always smoke to temperature, not time.
- To enhance the flavor and texture of the crust even more, sear each side of the smoked steak in a very hot cast iron skillet with 1-2 tablespoons of butter after it's done smoking.
🍴More Smoker Recipes
If you tried this smoked tri tip or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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The Best Slow Smoked Tri Tip Recipe
Equipment
- Smoker any type
Ingredients
- 3 lb tri tip
- 2 Tablespoons light brown sugar
- 2 Tablespoons coarse salt
- 2 teaspoon coarse black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Tablespoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
Dry Rub Instructions
- In a small bowl, combine the 2 Tablespoons of brown sugar, 2 Tablespoons of salt, 2 teaspoons of ground black pepper, 1 Tablespoon of garlic powder, 1 Tablespoon of onion powder, ½ Tablespoon smoked paprika, and ¼ teaspoon of cayenne pepper.
- Put the steak in a large glass dish. Spread the seasoning over the entire tri tip ensuring to press the rub into the steak.
- Once the steak is completely covered on all sides, cover with plastic wrap and let it sit in the refrigerator for at least 12 hours, up to 24 hours.
Smoker Instructions
- Prep the smoker and preheat it to 225°F.
- Put the meat directly on the smoker rack, fat side down.
- At a slight angle, insert a digital thermometer into the side of the steak ensuring the tip is all the way in the center.
- Smoke low and slow until the desired temperature is met.
- Using tongs, remove the steak from the smoker and place in a dish. Wrap the smoked meat tightly in aluminum foil and allow to rest for 7-10 minutes.
- After the resting period, put the steak on a cutting board and slice against the grain. The thinner the slices, the more tender the steak.
- Serve immediately.
Notes
- Always smoke to temperature, not time. Use a digital meat thermometer to monitor the internal temperature of the meat.
- It's typically sold with the fat already trimmed. If the fat is over ¼ inch thick, then either cut it at home or ask the butcher to trim the fat (remove the fat cap) and remove the silver skin, if present.
- Remove it from the smoker when it is about 5 degrees of your final desired target temperature. During the resting period, the internal meat temperature will continue to slightly raise.
- Wrapping the meat tightly in aluminum foil during the resting period helps trap in the moisture. The fats and juices from the stek will get reabsorbed during the resting period.
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Luke Ratford
I just tried your slow-smoked tri tip recipe, and it was phenomenal! The meat turned out incredibly tender and flavourful, and the step-by-step instructions made the process so approachable. I especially appreciated the tips on slicing against the grain—they made a noticeable difference. This will definitely be my go-to recipe for tri tips from now on. Thank you for sharing!
Amanda Mason
I'm so glad it turned out really good and that everyone loved it! And I'm glad the tips worked well! Cutting against the grain is definately key to tender steak!!