Smoked Tri Tip

4.50 from 2 votes

This delicious smoked Tri Tip is coated in a flavorful dry rub and slow smoked to perfection.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Keyword: Beef

Servings: people

Calories: 409kcal

Trim fat on tri tip to 1/4" and remove membrane, if necessary.
Mix the seasonings in a bowl. Season the tri tip with the dry rub, reserving 1 tablespoon for later. Wrap with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.
Preheat the smoker to 225°F, set the tri tip directly on the grill and close the lid.
Mix the remaining dry rub with 2 tablespoons of olive oil.
Smoke the tri tip for about 1 hour 30 minutes to 2 hours, basting twice during cooking with the olive oil/rub mixture.
The roast is done when the internal temperature reaches 125°F for medium rare or 135°F for medium.
Take the meat off the grill and let it rest for 15 minutes wrapped with tin foil. This allows the meat to come up to the proper temperature.
To serve, slice the roast against the grain in thin slices.

If you want the ultimate flavor and crust on your smoked tri tip, let it marinate with the dry rub on for at least a few hours before smoking.
Be sure to slice the tri tip against the grain of the meat for the most tender bites.
For added flavor and texture, consider searing the tri-tip over high heat for a few minutes on each side before transferring it to the smoker. You can also do a reverse sear - which means searing it after it's smoked.