Smoked Tri Tip + Video
Smoked Tri Tip is so tender and juicy, with tons of flavor thanks to a simple dry rub. Use this easy recipe with any type of smoker!
Ingredients
- 2-3 pounds tri tip roast
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried minced onion
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dill seed
- 1/4 teaspoon mustard seed
- 1/4 teaspoon whole coriander
- 1/2 teaspoon garlic powder
- 2 tablespoons packed light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper coarse ground
Instructions
- Prepare the Meat: Place the 2-3 pounds tri tip roast on a sheet tray or large plate and brush it evenly with Worcestershire sauce. Set aside.
- Make the Dry Rub: Add 2 teaspoons dried minced onion, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dill seed, 1/4 teaspoon mustard seed, and 1/4 teaspoon whole coriander to a spice grinder. Pulse until broken down but still slightly coarse.
- Combine the Rub: Transfer the ground spice mix to a medium bowl. Whisk in 1/2 teaspoon garlic powder, 2 tablespoons packed light brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon course ground black pepper until well combined.
- Season and Marinate: Sprinkle the dry rub generously over the tri tip and rub it in thoroughly. Use all of the seasoning. Cover and refrigerate for 2 hours.
- Preheat the Smoker: While the tri tip finishes marinating, preheat your smoker to 225°F.
- Smoke the Tri Tip: Place the tri tip directly on the smoker grates. Smoke for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
- Rest and Slice: Remove from the smoker, place on a clean sheet tray, and tent loosely with foil. Let rest for 30 minutes. Slice against the grain and serve.
Video
Notes
Make-Ahead Tips: You can season and refrigerate the tri tip up to 24 hours in advance. This makes it even more flavorful and smoker-ready when you are!
Resting is Essential: Don’t skip the 30-minute rest. It locks in juices and keeps every slice tender and juicy.
Storage: Store leftover tri tip in an airtight container in the fridge for up to 4 days.
Reheating: Reheat gently in the oven at 300°F, wrapped in foil with a splash of beef stock or water to retain moisture.
Don’t Have a Smoker? You can use a gas or charcoal grill set up for indirect heat, or even roast it in the oven at 225°F. Add liquid smoke to the rub if you're skipping the smoker.
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!
Nutrition
Serving: 1 | Calories: 165cal | Carbohydrates: 4g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 304mg | Sugar: 3g | Fiber: 1g | Calcium: 31mg | Iron: 2mg