Smoked Tri Tip
Low-and-slow smoked tri tip at 225°F with a Santa Maria-style SPG rub, finished with a quick reverse sear for a steakhouse-quality crust. Juicy medium-rare center, deep mahogany bark, and a vivid pink smoke ring every time.
Equipment
- Pellet smoker or offset smoker Any smoker works — pellet grill, offset, kettle with indirect heat, or kamado
- Instant-read meat thermometer Non-negotiable — tri-tip has a narrow 5°F window between perfect and overcooked
- Cast iron skillet For reverse sear; alternatively use a high-heat grill zone
- Wire rack and sheet pan For dry brine step if using
Ingredients
Tri-Tip Roast
- 1 tri-tip roast 2–3 lbs, USDA Choice or Prime, fat cap trimmed to ¼ inch
Santa Maria SPG Rub
- 1 tablespoon kosher salt coarse; reduce by half if dry brining overnight
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika optional
Binder & Sear
- 1 tablespoon neutral oil or yellow mustard binder — helps rub adhere
- 1 tablespoon unsalted butter for reverse sear in cast iron
Instructions
- Trim the fat cap on the tri-tip down to about ¼ inch. Remove any hard silverskin from the underside. A thin fat layer is fine — it bastes the meat during smoking.
- Optional dry brine: Season the trimmed tri-tip generously with kosher salt on all sides. Place uncovered on a wire rack over a sheet pan and refrigerate for 4 to 24 hours. Skip this step if short on time.
- Remove the tri-tip from the fridge 30 minutes before smoking. Coat lightly with neutral oil or mustard as a binder. Mix together the black pepper, garlic powder, and smoked paprika (and salt, if you did not dry brine). Apply the rub generously on all sides and press lightly to adhere.
- Preheat your smoker to 225°F using oak, hickory, or cherry wood. If using a pellet grill, engage Super Smoke or Smoke Boost mode. Wait until the initial white smoke clears and you see thin blue smoke before adding the meat.
- Place the tri-tip fat-cap-up on the smoker grates. Insert a probe thermometer into the thickest part, avoiding fat pockets. Close the lid and smoke at 225°F until the internal temperature reaches 120–125°F for medium-rare (about 30 minutes per pound). Do not open the lid frequently.
- When the tri-tip reaches 120–125°F, remove it from the smoker. Heat a cast iron skillet over high heat until screaming hot, or crank your grill to maximum. Add butter just before the sear. Sear the tri-tip for 30–45 seconds on each side to build a crust. Keep it brief to prevent the rub from scorching.
- Remove from heat and tent loosely with foil. Rest for 10 to 15 minutes — the internal temperature will rise another 3 to 5°F during this time.
- To slice: start at the pointed thin end and cut against the grain in thin slices. When you reach the center point where the grain visibly shifts direction, rotate the roast 90° and continue slicing against the new grain direction. Serve immediately.
Notes
Doneness guide: Pull at 125°F for medium-rare (final 130–135°F after sear/rest). Pull at 135°F for medium (final 140–145°F). Do not cook above 150°F — tri-tip gets noticeably tough.
Pellet grill users: Use red oak, hickory, or competition blend pellets. Enable Super Smoke mode for stronger smoke flavor.
Storage: Leftover tri-tip keeps refrigerated for up to 4 days. Reheat gently with a splash of beef broth in a covered pan to prevent drying out.