Best Smoked Tri Tip

This smoked tri tip takes just 2 hours on the smoker to produce amazing smoke flavor.

5 from 82 votes

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Prep Time: 10

Cook Time: 2

Total Time: 2 10

servings

Calories: 307kcal

Author: Laura Lynch

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.

Choose the right wood: Use a hardwood such as oak or hickory for your smoker. These woods provide a strong flavor without overpowering the meat's natural taste.
Prep the meat: Rub the tri-tip with olive oil and seasonings of your choice at least an hour before smoking. This will allow the flavors to penetrate deeper into the meat for a richer flavor.
Low & slow: Smoke the tri-tip on low heat, around 225°F (107°C) for two to four hours, or until it reaches an internal temperature of 155-165°F (68-74°C).
Let rest: Transfer the smoked tri-tip to a cutting board or plate and cover it with foil for 15 minutes before slicing so that its natural juices can redistribute throughout the meat for added flavor and tenderness.