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griller tri tip on a wooden board

Smoked BBQ Source Reverse Seared Tri-Tip

Use this recipe for a succulent, flavorful tri-tip every time.
Author Phen Pavelka


  • 1 2-3 pound tri-tip roast
  • 1 bottle of your favorite marinade
  • Your favorite beef BBQ rub, steakhouse seasoning, or kosher salt, pepper and granulated garlic
  • Hardwood for smoking - Oak, Hickory, or Pecan recommended


  • Check the tri-tip for any surface fat or silver skin. Trim off any that you find.
  • Put meat into zip-top bag with one 16oz bottle of marinade. Remove as much excess air as you can, close bag and toss meat to coat.
  • Put into fridge to marinate for 1 - 2 hours.
  • Preheat smoker to steady 250°F and add hardwood.
  • Remove meat from marinade and pat dry.
  • Dust surface with dry rub. Press rub into meat with open hand. Let sit at room temperature for 10 - 30 minutes.
  • Place tri-tip on smoker grate and smoke until internal temperature reaches 110°F.
    Note: you are smoking the meat to an internal temperature, not for a length of time. Different sizes of meat will cook for different periods.
  • Remove meat from smoker and tent with foil.
  • Prepare a grill for direct cooking at 475°F - 500°F - or use a cast-iron skillet over high heat.
  • Sear the tri-tip on both sides to achieve grill marks and color.
  • Remove the roast from searing when the internal temperature reaches 125ºF.
  • Let rest for 10 minutes.
  • Slice thinly across the grain and serve warm.