Smoking a roast at home might seem intimidating, but it’s very simple and the flavor is out of this world! This recipe is for smoked tri tip which is a tender cut of beef that cooks up pretty quickly and won’t break the bank while you’re at it!
What is Tri Tip?
Tri tip is a triangular-shaped roast that is part of the sirloin and comes from near the bottom by the hip. It’s a pretty lean cut of meat that is tender when cooked. Think of it as a cross between a roast and a steak. It’s also more economical than other cuts of steak, which makes it a great option for feeding your family. This recipe is for reverse sear tri tip, which means we’re going to smoke the meat first and then sear it in butter at the end to seal in all of that juicy smoky flavor. This might seem counterintuitive to what you’re used to when cooking meat, but I promise you, it works! I use a dry rub on the meat just before smoking as I find that’s all it needs to result in a tender roast. You can marinate it ahead of time if you want using your favorite steak marinade, although it’s not necessary. You’ll need 1–2 hours to smoke the tri tip depending on the size of your piece. It’s a relatively fast-cooking meat with the bold smoky flavors of longer cooked pieces. This ultra-juicy smoked tri tip goes great with some baked potato wedges and a cool caesar salad. You can also store the leftovers to enjoy the next day!
Why You’ll Love This Recipe
This smoked tri tip recipe is quick and easy even for beginners! There’s minimal prep time and then the roast will smoke for 1–2 hours which is all hands-off cooking time. Then, a quick sear at the end seals in all of the amazing smoky flavor. Your family will go crazy for this succulent smoked tri tip which is a cross between a steak and a roast!
key ingredients
Here’s what you need to get a beautifully smoked trip tip: Complete list of ingredients and amounts can be found in the recipe card below.
Tri tip roast: Look for one that is 2–3 lbs and remove any excess fat and silver skin. BBQ rub: You can use your favorite homemade rub or buy a store-bought brand. Make sure the store-bought brand contains salt which will help to tenderize the meat. Butter: Basting the meat with melted butter helps to keep it moist while you’re searing it. Herbs and aromatics: I add some rosemary, thyme, and garlic to the melted butter to give the meat some added flavor. Feel free to use your favorite herbs.
How to Cook Tri Tip
Smoking tri tip doesn’t take as long as other types of meat, so it’s a great option to enjoy smoked meat in less time.
How Do You Know When the Meat is Done?
The best way to see if it is at the desired internal temperature is to use an instant-read thermometer. Look for the following temperatures to determine if it’s done to your liking.
Rare: 115°F/46°C Medium rare: 125°F/52°C Medium: 135°F/57°C Well done: 150°F/65°C
Common Mistakes to Avoid When Smoking Tri-tip
Overcooking. Tri tip is a lean cut of meat, so you want to be careful that you don’t overcook it, or you’ll be left with a dry mouthful. Use a kitchen thermometer to help you gauge the temperature of the meat and aim for medium-rare to medium for the juiciest results. Not letting the meat rest. This is one step you cannot skip! Letting it rest for at least 15 – 20 minutes after it is finished in the smoker allows the juices to redistribute throughout the smoked meat. If you start slicing it immediately, the juices will run all over your cutting board and not back into your meat. Not slicing the meat properly. It is very important to slice the smoked tri tip across the grain to make it easier to chew.
How Do You Slice Tri-Tip?
The key is to slice the tri-tip thinly across the grain to get the most tender slices of meat. Because it’s made up of long muscle fibers, you have to shorten them by cutting across them. This way of slicing will make each piece softer and easier to chew. You’ll notice that this boomerang-shaped meat actually has two different directions of grain. Half of its grain runs one way, and the other half most likely runs a different way. To cut the meat across the grain, cut the tri-tip in half vertically where the two grains meet, and then cut each half perpendicular to the grain. You can also hold your knife on an angle to cut each slice on the bias.
Recipe Tips
Tri tip is at its most flavorful when it’s cooked to either medium-rare or rare. You can cook it for longer, but you will lose some of the juiciness. Remove the beef when it’s 10 degrees before the desired temperature, as it will continue to cook during the searing and resting process.
Storing & Reheating
Refrigerator
Leftovers can be safely stored in the refrigerator for up to 3 days. Storing the meat before slicing is the best option to retain the most moisture. Make sure you wrap it tightly in plastic wrap before storing it.
Freezer
You can also freeze smoked tri tip. Again, it’s best to freeze it in one piece rather than in slices so it retains more moisture. Cool it completely and wrap it tightly in plastic wrap before placing it in a zip-top freezer bag. It will keep in the freezer for up to 2 months.
Reheating
There are a few different ways you can reheat your meat. If the smoked tri tip is frozen, allow it to thaw overnight in the refrigerator before reheating.
Oven: Heat the oven to 250°F/120°C and place the smoked meat on some aluminum foil. Add a little bit of liquid like BBQ sauce, beef broth, or water, and seal the foil into a packet around the roast. Place the packet on a baking sheet and heat for 30 – 45 minutes or until warmed through.
Slow Cooker: Place leftovers in the slow cooker and add a little bit of beef broth and cook on low for 2 hours or until warmed through.
Microwave: This is the quickest method of reheating, but it can dry it out more than the other methods. Place slices on a microwave-safe plate and cover them with a damp paper towel. Cook on medium power for a minute and then in 30-second increments until warm.
Popular Ways to Serve Smoked Tri-Tip
The smoky meat goes perfectly with sautéed mushrooms and onions, French fries, or sweet potato fries. A side of grilled corn on the cob and crunchy green beans would also be delicious. And don’t forget the sauce! Horseradish sauce, creamy ranch dressing, or your favorite BBQ sauce would all be great accompaniments to this tasty smoked tri-tip.
How to Use Leftovers
I find that tri-tip keeps pretty well in the refrigerator for up to 3 days. I prefer storing it in larger pieces and cutting slices as I need them to help retain as much moisture as possible. You can use the leftovers in any recipe that calls for steak. I love to use it in Philly cheesesteaks or in this tasty steak salad. It also tastes great in a sandwich piled high in crusty sandwich rolls and topped with mustard, lettuce, and tomato. Save this recipe for the next time you’re starting up the smoker! Everyone loves smoked beef! Pin it for more people to enjoy too! © Little Sunny Kitchen
