Tri-tip is one of those flavorful cuts of beef that doesn’t need much added to it and cooks up fast. We use a quick rub and butter basting to give it a flavorful bark. It’s a great choice when you want to impress but don’t want to overcomplicate things.
Make it a meal and add a side of our Mediterranean Pasta Salad.
Why Our Recipe
- A super simple rub that gets the meat on the smoker fast and let’s all the beefy flavor shine.
- Low and slow smoking followed by a hot sear for juicy tri-tip.
- Basted in butter and finished hot for a perfect crust.
This recipe is all about keeping things simple and straightforward. One of the big appeals of the smoker is that it doesn’t have to be complicated to have really delicious food. Whether you’re new to tri-tip or it’s already a go-to in your BBQ lineup, this method gets consistently great results. We’ve also included pellet recommendations and slicing tips so it turns out just right every time.
Ingredient Notes
- Tri-Tip Roast: Look for a 2-pound beef tri-tip roast with a good fat cap. This cut is known for its rich, beefy flavor and benefits from a simple prep. Be sure to note the grain direction before cooking—it runs in two directions, and you’ll want to slice it properly later.
- Olive Oil: Helps the seasoning stick and adds a little moisture to the surface.
- Salt: Regular table salt works fine. If using kosher salt, bump it up to about 2 teaspoons
- Black Pepper: Freshly ground gives the best punch of flavor, but pre-ground works too.
- Garlic Powder: Just enough to enhance the beef without overpowering it.
- Salted Butter: Melted and used for basting during the sear. You can also use unsalted butter if that’s what you have on hand.
Slicing Against the Grain
Tri-tip is a little tricky because the grain runs in two different directions. Before you season or smoke it, take a second to look at the grain (the way the lines appear in the meat) so you know how to slice it later.
After resting the meat, start at the smaller end and slice until you hit the spot where the grain changes direction. Then rotate the meat and keep slicing. Cutting against the grain shortens the muscle fibers, making each bite super tender rather than chewy.
Pellet Recommendations
Oak or Hickory Pellets: Your go-to for bold, classic barbecue flavor. Hickory is a little heavier, while oak gives you a nice balanced smoke that pairs perfectly with beef.
Cherry Pellets: Mild, sweet, and a little fruity. Adds just enough smoke without overpowering the beef, plus it gives a beautiful reddish color to the bark.
Mix It Up: We love combining oak or hickory with cherry. You get that deep, rich smoke with just a touch of sweetness and great color.
Use a Meat Thermometer
Tri-tip can go from perfect to overcooked fast, so a meat thermometer is a must. Smoke it until the thickest part hits 125°F for medium-rare. After the hot sear, it should reach 135°F to 140°F.
For medium, aim for 145°F, but we recommend pulling it sooner. Tri-tip really shines at medium-rare to medium.
Makeshift Smoker
If you don’t have a pellet smoker, you can still make amazing tri-tip on a gas or charcoal grill! Just be sure to monitor the grill temperature and add more wood chips as needed to keep the smoke going.
Gas Grill: Turn one side on low and leave the other off. Place a smoker box or a foil pouch filled with wood chips over the lit burner. Put the tri-tip on the unlit side and keep the lid closed. Try to maintain a steady 225°F.
Charcoal Grill: Push all the coals to one side and add soaked wood chips or chunks directly on the coals. Place the tri-tip on the cooler side and adjust the vents to keep the temperature around 225°F.
Storage & Reheating Instructions
Refrigerate any leftover tri-tip in an airtight container for up to 4 days.
To Reheat in a Skillet: Add a small drizzle of olive oil or a bit of butter to a skillet over medium heat. Place the tri-tip slices in the skillet and heat for 2 to 3 minutes per side until warmed through.
