Easy Smoked Tri Tip Recipe (2024)

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4.36 from 78 votes

Apr 22, 2022, Updated Jan 24, 2024

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Our Smoked Tri Tip recipe is a West Coast Southern California-inspired version that is tender, full of flavor, and incredible when smoked, grilled, or reverse seared. Learn the secrets for the perfect Smoked Tri Tip from a professional BBQ caterer.

Easy Smoked Tri Tip Recipe (2)

Smoked Tri Tip Highlights

  • Smoking a Tri Tip roast adds rich smoky flavor while leaving the roast tender.
  • Simple seasonings go a long way in flavor but you can use any beef seasoning.
  • Smoke for an hour and it’s ready, although be sure to monitor the temperature.
  • Understanding how to slice the roast is important to maintain a tender bite.

We’ve said it once, and we’ll say it again. Weabsolutely love Smoked Tri Tip around these parts!

Table of Contents

  • Smoked Tri Tip Highlights
  • Ingredients
  • Preparation
  • How To Smoke Tri Tip
  • How Long To Smoke Tri Tip
  • How To Slice Tri Tip
  • Frequently Asked Questions
  • Storage and Reheating Instructions
  • What To Serve With This Recipe
  • Wine Pairing
  • More Tri Tip Recipes
  • Smoked Tri Tip

Tri Tip is the #1 requested meat we cook at catering events. And that is because it’s a much more affordable option to smoked brisket or other smoked meats, both in price and the time it takes to cook. Smoked Tri Tip averages around 60-90 minutes to cook, whereas brisket can take you 10+ hours. That’s a serious commitment! So this is a great option that is tender and delicious and done in a fraction of the time.


  • Tri Tip Roast – Typical roasts are around 2 pounds, which is good for four people.
  • Olive Oil – The olive oil acts as a binder for the seasoning.
  • Seasoning – This smoked tri tip recipe uses kosher salt and coarse black pepper for an easy seasoning. We also have other seasonings and rubs you can substitute.
Easy Smoked Tri Tip Recipe (3)

Marbling is key so you get the most flavor as the fat renders out while smoking. We use at least Choice-rated meat or its local rancher equivalent. If you cut in half a Select grade tri tip you quickly realize why you want to maximize the marbling in an otherwise lean cut of meat.


A peeled (trimmed) tri tip will likely need a little additional trimming using a good boning knife. Typically there will be a small amount of silver skin on one side, and a few fat pockets along the edge and corners. Simply remove them and then season.

Coat the tri tip with a binder of olive oil and then season with kosher salt and coarse black pepper. Alternatively you can use our beef seasoning.

How To Smoke Tri Tip

Whether you use a pellet smoker or an offset the process is the same.

  1. Trim – Trim the silver skin and fat pockets using a sharp knife. Some cuts may have a thick sinewy layer of fat on the base (or thicker side). Remove that as it won’t render and will result in a chewy texture.
  2. Season – A light coating of extra virgin olive oil will help the rub to stick. Then apply equal parts kosher salt and coarse ground pepper.
  3. Smoke – Smoke at 225 degrees Fahrenheit using indirect heat. Fruit wood is great, or oak, because it cooks so quickly. Smoked tri tip temp is ideal when the thickest part of the meat is registering 125 degrees F with an instant-read digital meat thermometer like a Thermoworks Thermapen for rare. 135 degrees F for medium rare.
  4. Rest – After you hit your target temperature, wrap in foil and let rest for 15 minutes on a cutting board, then remove the foil and slice.
  5. Slice – Slice against the grain on the cutting board into thin slices and serve.

Related Article: For a gas grill check out our tutorial on how to smoke on a gas grill using wood chips.

Chef’s Tip – If the roast is done earlier than you want to slice and serve, take the wrapped tri tip and put into a small cooler with no ice. It will stay warm for up to two hours if you don’t open the cooler. Then slice and serve when ready.

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How Long To Smoke Tri Tip

The average 2 pound roast should take no more than 60 minutes for rare, or 90 minutes for medium rare when smoking. As a reminder, always cook to temperature, not time for best results.

To best measure temperature consider at the minimum a good instant read meat thermometer like the Thermoworks Thermapen One, or a leave in Bluetooth thermometer like the Thermoworks Smoke Unit.

How To Slice Tri Tip

Tri tip will have two directions for the grains due to where it is butchered. Following the rule of slicing against the grain, place the tri tip on your cutting board.

Start slicing the thin tail end. Then as you get closer to the thicker side, rotate the tri tip 90 degrees and continue slicing.

Slicing against the grain is important to keep the cellular connectivity which in turn helps keep the tender texture and moisture. If you slice with the grain, the taste will be slightly chewy because you are breaking the cells by slicing with the grain, and all the liquid they absorbed comes right out.

Expert Tip: If you are using a large cutting board, add a kitchen towel underneath it to prevent it from slipping while you are cutting.

Frequently Asked Questions

What is tri tip

Tri Tip is a a cut of beef and comes from the backside of the cow, specifically the sirloin. It is where separate areas of muscle come together within the bottom of the sirloin and why you have three points to the cut – thus “tri tip”. When you buy it, it should typically be trimmed and almost ready for grilling or smoking. Tri tip can be a lean cut of beef but is still very tender when cooked.

It can also be called a triangle steak or tri-tip steak. For this recipe be sure to buy a whole roast versus sliced up.

Sourcing: Where to buy tri tip

As you travel east from the west coast, it is often difficult to find this cut. It’s become more popular in big box stores, but be sure to call your butcher and see if they carry or can cut this up for you. It’s worth it. When buying for this recipe, buy the entire roast, not one already cut up into smaller steaks. It should look like a large triangle as noted above.

What size tri tip to smoke

You’ll find them range from 1 ½ to 3 pounds. We like them somewhere around the 2 pound range. Because it’s so lean it’s important to not overcook it. We see a lot of Tri-Tip recipes where folks will smoke it for several hours.

In our experience we’ve found that is not necessary because the intramuscular tissue is not dense like brisket nor does it need hours to render large fat pockets. But if you want to do a brisket style tri tip – go for it.

Should I wrap tri tip

No, there is no reason to wrap it because it cooks quickly. Some people smoke tri tip like a brisket, but that is not the goal of this recipe.

Should I sear after smoking

You can sear in a cast iron pan or a hot grill at 500 degrees if you want to reverse sear it. It adds a nice flavor crust from the browning, but it is not necessary.

Beef Temperature Ranges

Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.

Black and Blue100 – 120° Fahrenheit (F)37 – 48° Celsius (C)
Rare120 – 130° F48 – 54° C
Medium Rare130 – 140° F54 – 60° C
Medium140 – 150° F60 – 65° C
Medium Well (not recommended)150 – 160° F65 – 71° C
Well Done (not recommended)160 – 170° F71 – 76° C

You can marinate or use your favorite dry rub to season your Tri Tip if you wish, but we like to keep it simple and go with a liberal amount of salt and pepper. That’s it! This is exactly how we cook this for events, and we’ve always received high praise for this smoky deliciousness.

Storage and Reheating Instructions

If you have leftovers, then store the tri tip slices in an air-tight container in your refrigerator for up to five days.

To reheat, use a stainless steel or cast iron skillet. Over medium heat add olive oil. When it just starts to smoke add the tri tip slices and stir until just browned.

What To Serve With This Recipe

Serve Tri Tip with smoked collard greens or top with chimichurri sauce. You can also add perfect roasted potatoes or our no-mayo coleslaw.

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Wine Pairing

One of my favorite things about Tri-Tip is its versatility with wine. One of the reasons I think it’s so popular at our events is that it’s fan-friggin-tastic with a full-bodied style Pinot Noir (and we do most of our events in Oregon wine country, aka Pinot country). Most folks just associate Pinot with pork or salmon, but it can totally work with beef, especially this cut.

It doesn’t need some big tannic wine that will work with a fatty cut. It also takes on some great savory characteristics from the smoke and rub (or salt and pepper), which are to die for with the savoriness of Pinot. Juicy, lean, tender, and delicious.

You can totally pair this with something bigger, like Syrah, Merlot, Malbec, Tempranillo, but don’t be afraid to try it with Pinot Noir (especially a bigger style Pinot).

More Tri Tip Recipes

  • Red Wine Marinated Smoked Tri Tip
  • Grilled Santa Maria Steak Tri Tip, from our cookbook Fire + Wine
  • Grilled Tri Tip with Zinfandel Wine Sauce
  • Smoked Tri Tip Sandwiches with Chimichurri Sauce

This post was originally posted in December of 2016 and updated in April of 2022 with new photos, recipe ideas, and details on the preparation of the roast.

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.

Easy Smoked Tri Tip Recipe (6)

4.36 from 78 votes

Smoked Tri Tip

A simple recipe for the best Smoked Tri Tip. Easy, quick, and delicious. Learn how to make the perfect Smoked Tri Tip, with wine pairing ideas for this flavorful cut of beef.

Prep: 5 minutes mins

Cook: 1 hour hr

Resting Time: 15 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 6 servings

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  • 2 pound Tri-Tip beef roast
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground pepper


  • Preheat Smoker: Preheat smoker to 225 degrees using a fruit wood like apple or consider oak.

  • Season: Cover the tri tip in olive oil. Combine the salt and pepper and sprinkle over tri tip liberally. Don't be afraid to get a nice crust on there with a liberal coating of the rub.

  • Smoke: Place tri tip on the smoker, unwrapped, for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove.

  • Wrap and Rest: Wrap the tri tip in foil and let rest for 15 minutes. Optional: place in a cooler (with NO ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process for another 5 degrees. Further, I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.

  • Serve: Slice across the grains in thin strips and serve with favorite sides, like smoked collard greens, or top with chimichurri sauce. See notes for slicing.


Trimming Tri-Tip: There may be some silver skin that needs to be removed with a sharp filet or boning knife. That will help with texture when it is done.

Slicing: When slicing any cut of beef, it’s important to slice against, or perpendicular, to the grains. This helps keep the structure of the beef intact for good texture. Look at the lines of the cut. Start with the thin end and cut. As you get to the thicker side, rotate roughly 45 degrees and finish slicing. You will have thin small slices from the thinner and and longer slices for the thicker side. That is normal.

Internal Temperature of Beef: Cook to your desired internal temperature, we like rare at 125, but adjust the time of the smoking process if you want to go higher. If you do hold it in the cooler (if it’s done too early), know that it will continue to cook, so take into consideration the additional 5 degrees the roast will cook as it rests.

  • Rare: 120-130 degrees F
  • Medium Rare: 130-140 degrees F
  • Medium: 140-150 degrees F
  • Medium Well: 150-160 degrees F
  • Well Done: 160 degrees F (and not recommended)


Calories: 261kcal | Carbohydrates: 1g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 1243mg | Potassium: 499mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 41mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Mary Cressler | Vindulge

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Resting Time: 15 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Course: Main Course

Cuisine: American, barbecue, bbq

Servings: 6 servings

Calories: 261

Keyword: smoked tri tip, smoked tri tip recipe

Like this recipe? Leave a comment below!

Categorized as:

Beef, Dinner, Food, , Popular Posts, Recipes, Red Wines, , Wine

Easy Smoked Tri Tip Recipe (7)


About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

About Me

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Easy Smoked Tri Tip Recipe (2024)


How long do you smoke a tri tip for? ›

Smoke until the internal temperature reaches 135°F for medium rare. Insert a temperature probe, or use an instant-read meat thermometer to check the temperature of the tri tip. A 3 pound tri tip will take approximately 2 hours to smoke, but always smoke to temperature, not to time!

What is the best smoke flavor for tri tip? ›

Tri-tip is beef and beef likes oak and mesquite. Smoke preference is a personal choice or taste. However I like 50/50 oak and pecan on just about everything.

Do you flip a tri tip on a smoker? ›

I've done this enough to know about what it needs to look like in order to get a good result. For this tri-tip, I coated one side and then flipped it over to do the other side.

Do you smoke tri tip at 180 or 225? ›

Preheat your smoker to 225 degrees F. I like to use a strong wood like oak or hickory. Season the meat. Season the tri tip on all sides with the Beef Seasoning or equal parts salt, pepper, or garlic powder. Lightly press the seasoning into the meat.

Should I wrap tri tip in foil when smoking? ›

Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove. Wrap tri-tip in foil and let rest for 15 minutes. When slicing any cut of beef, it's important to slice against or perpendicular to the grains.

What is the best internal temperature for smoked tri tip? ›

Smoke: Place your roast on a 225° smoker and close the lid. I like it best when cooked to 130-135°, which will give you a nice cooked interior that's still a little pink. If you cook tri tip past this point and into medium and medium-well, you'll sacrifice tenderness. Sear: This process is called a reverse sear.

Why is my smoked tri tip chewy? ›

The tenderness of tri-tip is in large part reliant on how it is sliced post-Traegering. Incorrectly slicing meat can make a perfectly Traegered steak tough and chewy.

How do you make tri tip more tender? ›

My tri tip marinade starts with a base of olive oil plus red wine and balsamic vinegar. The oil adds a little extra fat and helps tenderize the meat. The acid in the vinegar does its part, too, breaking down the steak's tough fibers.

How do you make tri-tip fall apart? ›

It is my preferred temperature and with Tri-tip it becomes especially juicy and tender at around 135 internal. That said, another great way of doing roasts is to go well past well-done. Until the connective tissue and fat is broken down so much the meat just starts falling apart.

Does tri-tip get more tender the longer you cook it? ›

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.

How long does it take to smoke tri tip at 225? ›

225 super smoke 3.5 hours. Wrapped them with slabs of butter, 2 more hours. Unwrapped 10 minutes.

How long to smoke a 3 pound tri tip at 225? ›

At 225 degrees Fahrenheit, a 2-pound tri tip takes an hour for rare, to an hour and a half for medium-rare. A 3-pound tri tip requires about 90 minutes for rare, and 2 hours for medium-rare.

How long does it take to smoke a tri tip at 250? ›

Let the tri-tip cook for about 3 hours at 250°F (121°C) or until the thickest part measures 160°F (71°C) as read by an accurate meat thermometer.

Do you smoke tri tip at 225 or 250? ›

How Long to Smoke a Tri Tip at 225°F: Smoke at 225°F for about 2 hours. This is a longer cook time so the meat will heat up more slowly, but infuse the meat with more smoke. How Long to Smoke a Tri Tip at 250°F: Cook the meat for 30 minutes per pound at 250°F.


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