Smoked Beef Tri-Tip

Smoked tri tip sliced on a wooden cutting board.

5 from 1 vote

This Smoked Tri Tip roast is a simple, flavorful smoked beef made with a handful of pantry spices and cooked low and slow before finishing hot for a perfect crust. It’s an easy, family-friendly dinner that works on any smoker and delivers steakhouse results at home.

Prep Time10

Cook Time2

Resting Time10

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: Smoked Tri Tip

Servings:

Calories: 363kcal

Author: Ryan Allen

Ingredients

2-3 pound tri-tip roast
2 teaspoon black pepper
2 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cumin

Instructions

Preheat the smoker to 250℉. I like to use oak for a classic smoke flavor, hickory for a bolder taste, or cherry for a milder smoke and deep, dark bark.
Trim off the fat cap, silverskin, and any thin pieces of meat, if they have not already been removed by your butcher.
In a small bowl, whisk together the black pepper, salt, onion powder, paprika, and cumin. Season all sides of the meat, gently pressing the spice mixture into the surface.
Place the tri-tip directly on the smoker grates. Close the lid and smoke for about 1½ - 2 hours, or until the internal temperature is 5 to 10°F below your desired doneness.
Increase the smoker temperature to 500°F and cook until the meat reaches your desired doneness: 115 to 120°F for rare, 125 to 130°F for medium rare, 135 to 140°F for medium, 145 to 150°F for medium well, or 150 to 155°F for well done.
Remove the roast from the smoker, tent with foil, and let it rest for 15 minutes. Slice against the grain before serving.

Notes

Always use a meat thermometer and pull the tri-tip based on internal temperature, not time, for the most accurate doneness.
Let the seasoning sit and press it firmly into the meat so it forms a better crust during smoking.
Don’t rush the finish step; the high-heat reverse sear is what builds that signature bark and texture.
Rest the tri-tip for at least 15 minutes before slicing so the juices stay inside the meat instead of running out.

Nutrition