Smoked Tri-Tip Recipe

What Is Tri-Tip

Tri-tip is a triangular cut from the bottom sirloin. It weighs 2 to 3 lbs and has a nice fat cap on one side. For decades it was a West Coast secret, especially in Santa Maria, California, where they have been grilling it over red oak since the 1950s. The rest of the country is finally catching on.

It is one of my favorite cuts to smoke because of the size. A whole brisket is a 12 hour commitment. Tri-tip gives you similar beefy, smoky flavor in a fraction of the time. You can start this cook after lunch and have it on the table for dinner. It feeds 6 to 8 people easily, which makes it perfect for a weeknight cook when you want something special without the full day effort.

Santa Maria Style Rub

Traditional Santa Maria seasoning is dead simple: salt, pepper, and garlic. That is it. No brown sugar, no paprika, no fancy spice blends. The idea is to let the beef flavor and the smoke do the talking.

I use kosher salt, coarse black pepper (not fine ground), and granulated garlic in roughly equal parts. Some people add a little onion powder. I do sometimes, but it is not a requirement. The three ingredient rub sounds too simple to work, but it does. Perfectly seasoned beef with good smoke does not need anything else.

If you want to experiment, a coffee rub works surprisingly well on tri-tip. Finely ground coffee, black pepper, brown sugar, and garlic. The coffee adds a bitter depth that complements the beef. But try the Santa Maria style first. Understand the baseline before you start changing things.

The Reverse Sear Method

Reverse searing is the same technique we use for smoked burgers, but it matters even more here. Tri-tip is a thick roast with a tapered shape. One end is thick and one end is thin. A reverse sear gives you the most even cook possible.

Low smoke at 225F brings the entire roast up to temperature slowly. The thin end will be more done than the thick end, which is actually a feature. When you slice it, you have pieces ranging from medium-rare to medium, so everyone at the table gets their preferred doneness.

The sear at the end takes 2 to 3 minutes per side on a screaming hot grill. You want 450F or higher. This is where the crust forms. That Maillard reaction, the browning, is what gives the outside that savory, almost nutty flavor. Without the sear, smoked tri-tip is good. With the sear, it is exceptional.

Finding the Grain

Here is what makes tri-tip tricky. The grain changes direction in the middle of the roast. If you slice the whole thing in one direction, half the slices will be with the grain instead of against it. With the grain slices are chewy and stringy. Against the grain slices are tender and melt in your mouth.

Before you cook, look at the raw tri-tip and find where the grain runs. On most tri-tips, the grain runs roughly in one direction on the thick end and shifts about 90 degrees on the thin end. The fibers are visible on the surface.

The easiest approach: cut the tri-tip in half roughly where the grain changes direction. Then slice each half separately, cutting against the grain of that particular section. This ensures every slice is tender. It takes an extra 10 seconds and makes all the difference.

Slicing Technique

Use a sharp carving knife. Slice thin, about 1/4 inch thick. Thin slices are more tender because you are shortening the muscle fibers. Thick slices, even cut against the grain, will feel chewy by comparison.

After resting, you will see juice pooled on the cutting board. Save it. Pour it back over the sliced meat right before serving. That juice is pure concentrated flavor.

Tri-tip is great on its own, but it also makes incredible sandwiches. Pile thin slices on a crusty roll with horseradish cream and arugula. Or serve it taco style with fresh salsa, cotija cheese, and lime.

Troubleshooting

Tri-tip is tough

You either overcooked it past medium or sliced with the grain. Tri-tip should not go past 145F internal (medium). Beyond that, the meat tightens up and gets chewy. And always check your grain direction before cutting. See the section above on finding the grain.

Thin end is overcooked

The tapered shape means the thin end cooks faster. This is normal and actually desirable because it gives you a range of doneness. If it bothers you, tuck the thin end under itself before cooking to create a more uniform thickness. Or pull the thin end off first when it reaches your target temperature and let the thick end keep going.

No crust after searing

Your grill was not hot enough. You need 450F at minimum for a good sear. Make sure you pat the tri-tip dry before it goes on the grill originally. Surface moisture creates steam and prevents browning. If your pellet grill does not get above 450F, you can sear in a cast iron skillet on the stovetop instead. Get the skillet smoking hot with a high heat oil and sear 2 minutes per side.

Instructions

1. Trim any excess fat from the tri-tip, leaving a thin layer of fat cap. Remove any silver skin. Pat the meat completely dry with paper towels.
2. Coat the tri-tip lightly with olive oil. Mix the kosher salt, coarse black pepper, and granulated garlic. Apply the rub evenly on all sides, pressing it into the meat.
3. Set your pellet grill to 225F with oak or hickory wood pellets. Place the tri-tip fat side up on the grate and insert a probe thermometer into the thickest part.
4. Smoke until the internal temperature reaches 115-120F for medium-rare or 125-130F for medium. This usually takes 1.5 to 2.5 hours depending on the size of the roast.
5. Remove the tri-tip and crank the grill to 450F or as high as it will go. Once the grill is ripping hot, sear the tri-tip for 2 to 3 minutes per side until you get a dark, caramelized crust.
6. Pull the tri-tip off when the internal temperature hits 130-135F for medium-rare or 140-145F for medium. It will carry over another 5 degrees while resting.
7. Rest the tri-tip for 10 to 15 minutes, loosely tented with foil. Find the grain direction (it changes in tri-tip), and slice thin against the grain.