Smoked Tri-tip

Simply seasoned tri-tip, smoked and reverse seared to juicy perfection.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Resting Time 15

Total Time 1 15

Servings

Calories 490kcal

Author Nick Nesgoda

Ingredients

2.5 lb Tri-tip
1 tbsp Kosher salt
1 tbsb black pepper coursley ground
2 tbsp garlic powder

Instructions

Preheat your smoker to a consistent temperature of 225°F.
Using a sharp knife, remove most of the fat cap (if there is still one on there) and any silver skin.
In a small bowl combine salt, pepper and garlic.
Generously season your tri-tip on all sides and if time permits let sit for 30-40 minutes.
Place your meat in the smoker on the indirect heat side. Smoke the tri-tip until the internal temperature reaches 115°F.
Move the tri-tip over to the direct flame and flip it every couple of minutes until the internal temperature reaches 127°F (this is for medium rare doneness).
Let the tri-tip rest for 15 minutes then thinly slice it against the grain.

Notes

We have cooked the tri-tip in this recipe to medium-rare doneness.

How can I find out what my preferred doneness temperature is? Check out our article here.

How do I know which way the grain goes when slicing? The trip tip has grains running in two different directions and you need to make sure you are cutting against the grain. It is easiest to start slicing at the smaller end of the tri-tip and work towards the larger portion where you will need to rotate to help make sure that you are slicing each part of the tri-tip against the grain.

What time of wood should I use? We used Hickory wood chunks, but Pecan would also be a good option.

Nutrition