Smoked Tri Tip

Reserve your weekend dinner for the meaty, juicy, flavors of Smoked Tri Tip cooked low and slow. A tender beefy dish perfectly smoked to let the woody flavors seep in to the meat’s core. You’ll enjoy cooking this dish as much as slicing each tender, fragrant, and flavorful piece.

My auntie always tells me to buy the freshest ingredients and not to settle for anything less. That’s why I often buy this beef cut in the butchers early in the morning.

Today, I’ll show you how to smoke this quality meat cut the right way to get value for your money!

What is Tri Tip?

Want to serve up a good beefy meal but scared that it might be too expensive? Well I have just the right beef cut for you! Tri tip is really less expensive than other cuts so you can serve this baby up weekly! It’s mostly used for roasting and smoking because of its lean meat with just the right amount of fat.

The name tri-tip comes from its triangular shape since it’s a tip cut from the bottom sirloin of the cow. Other names for this meaty cut are:

• Triangle Tip
• Santa Maria Steak
• Triangle Steak

I personally call it delicious. Check out my Oven Tri-tip Roast so you know what it looks like.

Which smoker to use?

There are a lot of smoking methods you can use to prepare for this beef cut. Personally, I think that there’s no one specific way to perfect tri-tip. I prefer mixing and matching different methods and flavors to get the best meaty taste.

So here are some of my preferred techniques for this recipe:

Pellet Smoker (My Smoker of Choice!) 

Pros

• Distinct Flavor – Although it takes longer to smoke the meat in with a pellet smoker, you’ll surely taste its distinct flavor.
• Flavored Wood Chips – Pellets mainly use compressed and flavored wood chips to smoke the meat in a closed chamber.
• Indirect Heat – This uses indirect heat which means that the heat source is distant from the beef.

Con

• One unit of a smoker can be too bulky – especially if you live in a studio or apartment

Although it takes longer to smoke the tri tip with a pellet smoker, you’ll surely taste its distinct smoky flavor. Pellets mainly use compressed and flavored wood chips to smoke the meat in a closed chamber. This uses indirect heat which means that the heat source is distant from the meat.

How to use it?

• Placing the Meat – You will simply need to place the meats in a rack indirect to the heat source. This will make sure that your meat will cook evenly without one side burning.
• Installing the Water Pan -Add a pan with half a cup of water to the smoking chamber to prevent it from drying out.  This method also infuses the flavor of the wood chips in the meat. (Some units come with a detachable water pan. It’s so convenient!)
• Trapping the Heat – Close the lid to trap the flavorful smoke and the heat.

This method also infuses the flavor of the wood chips in the meat. (Hickory is a popular choice for beef cuts but feel free to mix and match.)

Verdict: By far, this is the easiest way to smoke. It automatically feeds the heater with pellets and fans the heat around the chamber. No need for the dirty work, just check the meat from time to time! 👍

Note: DO NOT FLIP! You don’t really have to flip your tri tip steak using this smoker because it already uses indirect heat. That’s easy smoking for you!

Charcoal Grill

Pros

• Compact unit – Its small size makes it truly convenient
• No electricity – No need to plug it for electricity so you can enjoy your smoked prime ribs even when you’re in the great outdoors.
• Low cost – It’s a low cost makes it really affordable. and it’s waaay easier to clean!

Con

• Direct heat – although technically it’s indirect. the heat source is in the same chamber as the meat. this can lead to roasting rather than smoking which burns one side of the meat.

A simple compact charcoal grill can also be used for smoking.  This is the perfect smoker for you if you don’t have much space in your backyard. I’d be careful about using this tho. aside from the hot coals, you’re using to cook the meat, it’s also super easy to stain your shirt with soot.

This smoking method uses charcoal which cooks the meat with low but direct heat. Flavored wood can also be used for this method to infuse a smoky aroma to the bone!

Barbecuing vs Smoking. The difference between barbecuing and smoking is that smoking uses slow and indirect heat so that all sides cook perfectly.

How to use your charcoal grill as a smoker?

• Heat the charcoals – Place the hot charcoals on one extreme side of the grill.
• Catch the juices – Add a tin catch just below the grill so you can catch any juices that drip off.
• Placement – Place the ribs on the other side of the grill farthest from the coals and the water pan beside it.
• Trap the heat – Close the lid to start the smoking process

This cooking process takes longer but it helps to make the meat super tender but could also lead to burns. You will have to check your meat every hour or so to avoid uneven cooking.

Verdict: I like using this method tho because it’s the most convenient. I don’t need a bulky unit in my backyard. 👍 All I have to do is take my favorite wood flavor and use it along with charcoal.

Electric Smoker

Pros

• No direct heat – We won’t be using an open fire for this smoker. it’s woodchips and some heating rods.
• Its own thermometer – It has a built in thermometer to tell the temperature inside the smoker.

Cons

• Longer smoking time – It cooks longer and slower because of the low maximum temperature.
• Electric consumption – I think you should expect a higher electric bill when using this smoker.
• Tastes different – Without the authentic smoke from a burning woodchip, you’ll sense a light difference with the taste. Also, if you don’t preheat the smoker. you’d probably taste a bit of plastic from the manufacturing in your dish.

Electric smokers use wood chips to produce smoke via heating rods to produce the smoke. It also uses convection to heat food which gives the food a different flavor due to the lack of fire. The parts are generally similar to a bullet smoker with the wood tray substituting the fire chamber.

How to use it?

• Preheat the smoker: Pre-smoke the unit with the woodchips of your choice.
• Attach the water pan: Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
• Placement: Place the tri tip on the racks and close the lid or door.

NOTE: If you’re a first-time user of this type of smoker, I suggest seasoning your grill with cooking oil. This prevents any residue from the manufacturing to stick to your food.

Verdict: Electric grills tend to cook at a lower temperature which means they would cook longer. I like this method as well because it’s so easy to navigate!

Recipe Ingredients

The hint of flavor from the woodchips definitely gives the whole dish its edge. However, if you want to make your dish a bit more interesting, you can try using a rub, brine, or seasoning. Here’s the complete list of ingredients I used to flavor my smoked tri-tip:

• Tri-tip – I always get it with the fat still intact so I could trim it myself. You can also ask your butcher to do this for you.
• Salt and pepper – For seasoning and adjust the taste of the whole dish
• Thyme – using fresh herbs for this recipe is great but dried ones also work fine. 
• Garlic – Whether you use it fresh, dried, or powdered, this gives your whole dish a mouthwatering aroma. ( See How to Mince Garlic here)
• Onion Powder – This dried seasoning distributes the rich onion flavor evenly throughout the meat. 
• Smoked Paprika – Has a pungent taste because of its pepper origins, also with a hint of sweetness from bell peppers.
• Basil – An aromatic herb that adds a distinct sweetness to any dish
• Soy Sauce – This liquid seasoning penetrates the meat through and through adds a strong salty flavor to it.
• Olive oil – We’ll only use a bit of it to keep our meat moist.

How long should tri-tip be smoked at 225?

Generally, 30 minutes per pound fully cooks the meat at 225 F. Before, I use an internal thermometer to check if it’s done, I still use it just to double-check. I suggest investing in a good thermometer just like or the ThermoPro TP19H for a convenient instant temperature read.

Once the thickest part of the meat gets to 135 F – 140 F, it’s good to go. Of course, this varies depending on your preferred doneness. I love my meat with just the right of color so this temperature read is good for medium doneness.

How to tell the doneness of tri-tip?

I know there are nights when you need to go a little fancy, trust me, I’ve been to a lot of those. A lot of your guests are asking for different doneness of smoked tri-tip. Luckily I have this quick guide to tell how done your meat is just by checking the internal temperature.

• 115 F – 120 F gives you rare.
• 125 F – 130 F for medium rare, one of the most popular quality.
• 135 F – 140 F My favorite, medium!
• 145 F – 150 F Medium well, perfectly moist pieces.
• 150 F – 155 F says you cooked it all the way through, well done!

Tips and Tricks

• Check the marbling: When you arrive at the butcher, check the tri-tip’s marbling. Does it look like a marble slate or Rose quartz? If yes, that’s the right meat for you because it has the right amount of fat in it.
• Do you flip Tri tip when smoking?: Yes! if you’re using a charcoal grill. Flip every hour or so to have a more even cooking. No flipping needed for smokers.
• Sear the meat: You like juicy meats right? Well, searing the meat after smoking retains all the juices in the meat which also lessens the resting period. Heat a non-stick skillet to about 300 F. once it reaches this temperature sear each face and side of the meat until it forms a light crust.
• Early removal: If you have preferred doneness, pull out the meat about 3 – 5 degrees before the target temperature. The meat will continue to cook even outside the smoker, this method prevents overcooking the tri-tip
• Get a more accurate temperature reading: For a more accurate read of internal temperature, always check at the thickest part of the meat cut. This will tell you if it’s cooked all the way through.
• Prepare a foil tent: Worried that you might overcook one side? Prepare foil tent, and cover the part where you feel like it’s burning. This redistributes the heat so that the heat doesn’t directly affect the dish.

What to serve with smoked meats?

There are so many dishes that go well with smoked meats. That’s why you can see smoked dishes in different seasons of the year. Here are my top picks for the perfect pairing for smoked tri tip.

• A side of Roast Garlic Mashed Potatoes makes any weekend feel like thanksgiving
• Parmesan Crusted Asparagus gives your palate a party of flavors perfect for spring!
• Give yourself a refreshing plate of Greek Salad that totally vibes with the summer feeling
• The earthy tones of Baked Acorn Squash perfectly pair with the smoky flavors of your smoked tri-tip

More Fun Recipes for Your Grill

• Grilled Shrimp Kabobs
• Hawaiian Grilled Chicken Thighs
• Marinated Grill Skirt Steak
• Suya (Spicy Grilled Kebab)

How to Smoke Tri Tip

Preparing the meat

• Trim the fat: Trim any excess fat from tri-tip , leaving a thin layer of fat.
• Score the fat layer: Cut through the fat, but not through the meat.
• Season the meat: Season it with salt and pepper, then set aside. (See photo 1)
• Mix the Marinade: Mix together garlic, thyme, paprika, basil, soy sauce, onion powder, and oil.
• Apply the marinade to the meat: Marinade Rub all over beef covering every inch of the beef with marinade. Place in a zip lock or seal in a bowl. Refrigerate for at least an hour or overnight. (See photo 2)

Smoking the tri tip

• Smoke the Tri tip: When ready to smoke, preheat your smoker to 225 F. this may vary depending on which smoker you’re going to use. See the different smokers below
• Place the meat: Place the meat firmly in your smoker, check them if the internal temperature of the meat. once it reaches the temperature you desire, take it out of the smoker (See photo 3)
• Rest the meat: Let the meat rest for around 30 minutes to let all the juices settle back in the meat. Proceed with slicing it to your desired thickness and serve. (See photo 4)