Yoribang
DinnerSmokingFree to use

Smoked Tri-Tip

A Santa Maria-style tri-tip smoked gently, then seared for a deep crust.

Serves 6

Prep 10 min

Cook 1 hr 30 min

Smoked Tri-Tip
Photo: MCB at English Wikipedia, CC BY-SA 2.5, via Wikimedia Commons
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Ingredients

  • 2 1/2 lb beef tri-tip, trimmed
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon oil

Steps

  1. Step 1. Rub the tri-tip with the salt, pepper, and garlic powder. Rest 1 hour.

  2. Step 2. Heat the smoker to 225°F with oak. Smoke the tri-tip for 60 to 75 minutes, until the thickest part reaches 120°F.

  3. Step 3. Sear in a very hot pan or on a grill with the oil for 2 minutes per side until the center reaches 135°F for medium-rare or 145°F for medium.

  4. Step 4. Rest 10 minutes and slice thin against the grain.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.