The Best Slow Smoked Tri Tip Recipe (2024)

Smoking steak has never been easier! Smoked low and slow, this smoked tri tip is full of flavor and is incredibly tender. And it takes less than 2 hours!

Smoked tri tip is incredibly delicious and very easy to make! Similar to this grilled filet mignon and this grilled New York Strip steak, tri tip is an incredibly flavorful cut of meat that is both juicy and tender. Small and triangular in size, it does an amazing job of taking on the flavors of the ingredients it's marinated and cooked with. It's a leaner cut of beef that is well marbled like a flank steak cut, which helps contribute to the flavor and juiciness.

Not only is this a relatively inexpensive cut of beef, people really enjoy the beefy flavor. It's sometimes compared to the flavor of a beef sirloin, which I use when making steak roll ups and when I make this teriyaki beef jerky. But tri tip is way more flavorful, tender, and juicy!

Other than smoking a brisket, tri tip is one of the most satisfying smokes you can do. And it's way easier, more affordable, and takes a fraction of the time to smoke. While delicious on its own, it's great when added to a homemade chili recipe. I've also substituted diced smoked tri tip in this Southwest Beef Stew. It adds a layer of smokiness that tastes amazing with the other southwestern ingredients. And just like these French Dip Sandwiches, it tastes amazing served in a sandwich! Especially when you add garlic aioli! It's also great served on top of this Summer Corn Salad.

🛒 Ingredients You'll Need

• Tri Tip: use a tri tip roast for smoking rather than smoking individual slices. It should be well marbled and a deep red color.
• Brown Sugar: use light brown sugar so it does not overpower the flavor or the meat. Dark brown sugar contains molasses, which can be to sweet.
• Salt: a flavor enhancer.
• Pepper: adds a slight peppery flavor.
• Garlic Powder: provides a robust and slightly garlic taste.
• Onion Powder: adds a rich and savory flavor.
• Smoked Paprika: adds a smoky flavor.
• Cayenne Pepper: provides a subtle taste of heat to the spice rub.

🥩 Step-By-Step Recipe Instructions

Step 1: Start by making the tri tip seasoning. In a small bowl, combine the brown sugar, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

Step 2: Put the steak in a large dish. Spread the seasoning over the entire piece of meat, ensuring you press the rub into the steak.

Step 3: Once the steak is completely covered on all sides, cover with plastic wrap and let it sit in the refrigerator for at least 12 hours, up to 24 hours.

Step 4: After the steak is done marinating, prepare the smoker and preheat it to 225°F. Put the meat directly on the smoker rack, fat side down. Insert a digital thermometer into the side of the meat ensuring the tip is all the way in the center. Smoke low and slow.

Step 5: Remove the smoked meat off the smoker when it is within 5-7 degrees of your final target temperature.

Step 6: Next, wrap the smoked tri tip roast tightly in aluminum foil and allow to rest for 7-10 minutes. The internal temperature of the meat will continue to increase during the resting period.

Step 7: After the resting period, put the steak on a cutting board and slice against the grain.

Step 8: The thinner the slices, the more tender every single bite will be!

Smoking a tri tip adds an incredibly rich smoke flavor while leaving the roast moist and tender. Try serving it with this Smoked Macaroni and Cheese and these Smoked Baked Beans with Bacon! And if you love steak and fries, I love making French fries in the air fryer. They pair incredibly well with this steak!

🌡️ Steak Doneness Chart

If you've ever questioned your steak temperature, use this temperature chart for a quick reference to determine the desired doneness. Ensure you insert a digital thermometer at a slight angle on the side of the meat and when it reaches your desired doneness, remove it from the smoker.

🔪 Cutting Meat Against The Grain

In my Mexican flank steak recipe, I go into detail on why cutting steak against the grain is the key to ensuring tenderness. The same goes for cutting a tri tip. It consists of long muscle fibers that run in the same direction. Those long fibers are referred to as "the grain of the meat".

When slicing, the goal is to cut the grains into shorter pieces so it's more flavorful and easier to chew. You do that by cutting in the opposite direction of the way the grains run.

To cut against the grain, cut the meat with sharp knife at a 45° angle. Don't cut the meat straight up and down because that will increase the surface area of the slices making it too thick and harder to chew.

When cutting at an angle, it helps break down the muscle fibers making it easier to cut the meat into thinner slices. Cut very thin slices, about ¼ inch. The thinner the meat is cut, the easier it will be to chew.

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