Smoked Tri Tip + Video

Smoked Tri Tip is flavorful, juicy, and so tender it will melt in your mouth. And don’t worry… the cooking process is easy! Use this recipe to cook tri tip on any type of smoker. With a simple yet flavorful rub, it’s one of my favorite things to make!  

Smoked Tri Tip

In our house, I’m the cook AND the grillmaster!!! So when I’m craving steak??? I fire up the smoker and make it unforgettable.

While the rest of the world was baking banana bread in 2020… I was out back smoking meats and testing rubs like my life depended on it. {haha}

This smoked tri tip??? It’s smoky, sweet, a little spicy… and loaded with juicy flavor. The rub clings to the meat and forms the most gorgeous crust.

When you slice into it??? That pink center gets me every time. I pile it high on a board and serve it up with all the sides… but not before sneaking a slice for myself. Obviously. {wink}

I’ll share all my best secrets and tips for making the most of this lean cut, from how long to smoke tri tip to checking the temperature so you get guaranteed juicy results every time.

I’ve been having so much fun with my smoker lately. It’s so much easier to use than you might think, and once you get the hang of it, you can make just about anything!

Brisket, pork butt, chuck roast, and even a whole chicken… grab what’s on sale and make the most of it!

Don’t stop at meat, either. It’s just as easy (and flavorful) to cook appetizers and side dishes on the smoker too.

Ingredient Notes & Substitutions

• Tri Tip – This triangle-shaped cut of meat comes from the bottom of the sirloin. It’s located between the top sirloin and round primal on a cow and is one of the best cuts of meat to smoke or grill. 
  
  Look for a high-quality cut of meat that contains plenty of marbling. The final result will be more tender and full of flavor than with a less expensive cut.
  
• Worcestershire Sauce – Before smoking tri tip, brush it with a thin coat of Worcestershire to enhance the flavor of the beef and help the dry rub stick to the surface.
  
  If needed, substitute soy sauce or tamari.
  
• Dry Rub – I like to make my own with brown sugar, herbs, and spices!
  
  Grinding whole seeds gives the rub a fresher, bolder flavor than pre-ground, infusing the beef with loads of flavor and creating a nice crust on the outside.
  
  Garlic powder and dried minced onion are savory, while mustard seed adds some tang.
  
  
  Dill seed and coriander bring freshness, and red pepper flakes add a touch of heat. Then, salt and pepper round everything out.
  
  If you don’t have a spice grinder, just crush the spices using a mortar and pestle or smash them in a zip-top bag using a rolling pin or heavy pan. Aim for a coarse texture. It adds a great crust!

How Long to Smoke Tri Tip

Set the smoker to 225°F and allow it to preheat. Tri tip smoke time is usually about 30 minutes per pound.

Don’t forget to allow for marinating time before and resting time after!

I typically smoke a 2-pound roast for 1 – 1½ hours to reach a perfect medium-rare.

Smoked Beef Temp Chart

It’s important to use a digital meat thermometer when smoking meat rather than relying on cook time alone. 

Insert the probe into the thickest part for the most accurate reading.

• Rare: 130°F
• Medium rare: 135°F
• Medium: 145°F
• Medium Well: 150°F
• Well Done: 160°F

Keep in mind that smoking tri tip past an internal temperature of 140°F can cause it to dry out. 

For the juiciest results with enough cook to please everyone, smoke tri tip to an internal temperature of 130-135°F.

Flavor Variations

• Extra Spicy: Add 1 teaspoon chipotle powder or cayenne to the rub for more heat.
  
• Garlic Herb Crusted Tri Tip: Swap the spice blend for rosemary, thyme, garlic powder, and cracked pepper.
  
• Asian-Inspired: Use a soy sauce and ginger marinade with sesame oil before smoking.
  
• Coffee-Rubbed Tri Tip: Add 1 tablespoon ground coffee to the rub for a rich, bold crust.
  
• BBQ Style: Finish with your favorite barbecue sauce during the last 10 minutes of smoking for a sticky glaze.

I’ve spent years mastering burgers, steaks, and all the BBQ things… so diving into the world of smoked meats was a natural next step!!! 

This smoked tri tip recipe is the result of SO much testing. I played with the spice levels, resting times, smoker temps… all of it… until every bite came out tender, juicy, and full of big bold flavor.

The Worcestershire is one of my tricks… it helps tenderize and lets the rub really stick. And that rub??? Grinding whole spices makes it pop!!! 

Smoking low and slow keeps the meat juicy… and the 30 minute rest??? Do. Not. Skip it. That’s when the magic happens. Always slice against the grain, and you’ll be the hero of every backyard cookout!!!

Serving Suggestions

Notice the lines running across the beef: these indicate the direction of the muscle fibers. With tri tip, the direction of these lines will actually change near the bend, so pay close attention!

Slice across the lines rather than parallel to them. This shortens the fibers, making the meat extra tender and easier to chew.

This smoked tri tip recipe is the perfect choice for a casual summer barbecue or a sit-down dinner. And, it goes well with a variety of different side dishes!

• Smoked Baked Potato
• Crispy Garlic Brussel Sprouts
• Strawberry Spinach Salad
• Grilled Summer Vegetable Pasta Salad
• Smoked Corn on the Cob
• Broccoli Mac and Cheese

Storing and Reheating Leftovers

It’s much easier to reheat tri tip after it’s been sliced, especially if you plan to nibble on it later or use it for sandwiches.

Store slices in the refrigerator for 3 to 4 days, or place them into Ziploc bags and freeze for up to 3 months.

Reheat smoked beef slices in the oven, wrapped in foil with a splash of beef stock or water, at 300°F until warmed through.

You can also place a few slices in a skillet with a splash of liquid and cover with a lid. Heat over medium-low on the stovetop.

Smoking Tri Tip FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Originally published September 2020, updated and republished July 2025

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