Smoked Tri Tip
Juicy, tender, and smoky, this Smoked Tri-Tip is a California barbecue classic. Cooked low and slow on a pellet smoker, then seared for a flavorful crust, it’s a show-stopping main that’s perfect for backyard gatherings.
Equipment
- Pellet smoker oak, hickory or pecan wood
- Meat thermometer
- Cast iron skillet for reverse sear
Ingredients
- 1 Tri-tip roast 2.5-3lbs, trimmed if possible
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Rosemary or thyme
- 2 tsp Kosher salt
- 2 tsp Fresh ground black pepper
Instructions
- If not done from butcher, trim excess silver skin and fat from the tri-tip. Pat dry with paper towels. Rub with olive oil to help seasoning stick.
- Combine salt, pepper, paprika, garlic powder, onion powder, and herbs in a bowl. Coat the tri-tip evenly on all sides. Let it rest at room temperature for 30 minutes or refrigerate for deeper flavor - 4hrs to overnight.
- Preheat pellet smoker to 225°F. Place the tri-tip directly on the grates, fat side up. Smoke until internal temperature reaches 130°F for medium-rare (about 1.5 hours, depending on roast size).
- Preheat a cast iron skillet or grill grates over high heat. Sear the tri-tip for 2–3 minutes per side to form a crust.
- Transfer to a cutting board, tent with foil, and rest for 10–15 minutes. This allows juices to redistribute.
- Slice thinly against the grain, noting the tri-tip’s changing grain direction. Serve hot.
Notes
- Tri-tip is famous in Santa Maria, California BBQ culture.
- For bold flavor, marinate in olive oil, garlic, and herbs for 4–6 hours before smoking.
- Great served with chimichurri, salsa, or BBQ sauce.