A true California barbecue legend, the tri-tip roast shines when smoked low and slow. With its triangular shape and rich marbling, tri-tip develops deep smoky flavor while staying tender and juicy. This recipe captures the essence of Santa Maria-style BBQ, finishing the tri-tip with a reverse sear for that perfect crust. It’s ideal for gatherings, pairing beautifully with grilled vegetables, roasted potatoes, or even a crisp summer salad.
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The Story of Tri-Tip
The tri-tip cut originated in Santa Maria, California, where local ranchers popularized it in the 1950s. Known as the “California cut,” it’s beloved for its rich beef flavor and tenderness when cooked properly. Smoking adds another layer of depth, making it a staple in both traditional and modern barbecue.
Tri-Tip in BBQ Culture
Tri-tip has been featured on shows like Diners, Drive-Ins and Dives and is a staple at West Coast BBQ competitions. Chefs like Bobby Flay and Aaron Franklin have highlighted tri-tip as an underappreciated cut compared to brisket, but one with incredible payoff.
How to Serve Smoked Tri-Tip
Tri-tip is incredibly versatile — slice it thin for sandwiches, serve it as a centerpiece with sides like smoked mashed potatoes, or dice leftovers for tacos. Pair with a bold red wine (Cabernet or Zinfandel) or a cold craft beer.
Ready to bring California BBQ into your backyard? Fire up the smoker and try this Smoked Tri-Tip — you’ll see why it’s a West Coast legend.
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Smoked Tri Tip
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.