Description
This smoked tri tip recipe guides you through smoking a tender and flavorful beef roast using a low and slow method, followed by a high-heat sear for a perfect crust. The seasoning blend enhances the natural flavors of the meat, making it ideal for BBQ enthusiasts seeking a delicious main course.
Ingredients
Scale
Meat
- 2 to 3 pound tri tip roast
Seasoning & Oil
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
Instructions
- Preheat the Smoker: Preheat your smoker to 225°F and prepare it with your preferred wood such as oak, hickory, or mesquite for optimal smoky flavor.
- Prepare the Tri Tip: Pat the tri tip roast dry with paper towels and rub it lightly with olive oil to help the seasoning adhere.
- Season the Meat: In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme. Coat the tri tip evenly with this seasoning blend on all sides.
- Smoke the Tri Tip: Place the seasoned roast directly on the smoker grate with the fat side facing up. Smoke for about 60 to 90 minutes until the internal temperature reaches 120 to 125°F for medium rare.
- Sear the Roast: Remove the tri tip from the smoker and increase the grill or smoker temperature to approximately 450°F. Sear the roast for 2 to 3 minutes on each side until a flavorful crust forms and the internal temperature reaches 130 to 135°F.
- Rest the Meat: Remove the meat from heat and let it rest for 10 minutes to allow juices to redistribute.
- Slice and Serve: Slice the tri tip thinly against the grain for the most tender texture, rotating the roast as necessary because tri tip has two grain directions.
Notes
- Tri tip has two grain directions; be sure to rotate the roast when slicing to cut against the grain for tenderness.
- Oak wood is traditionally used for California-style tri tip, but hickory or mesquite are excellent alternatives for added flavor.
- Resting the meat after searing is crucial to maintain juiciness and tenderness.
