Smoked tri-tip is a quick, easy, and affordable alternative to smoking brisket. I researched the internet for the most popular tri-tip methods and found 9 of the best smoked tri-tip recipes.
The secret to juicy smoked tri-tip is to wrap it in tin foil or butcher paper after removing it from the smoker. Let it rest for at least 30 minutes, so the meat reabsorbs all the juices. After resting, take out the roast and slice the meat against the grain.
Medium-rare is the most recommended internal temperature for these recipes. You may go higher to medium and beyond. Another method of cooking tri-tip is using the brisket method. You smoke the meat low and slow until it reaches an internal temperature of 203-205 degrees F. This method is gaining popularity and is worth trying.
To help you quickly compare all 9 recipes, I’ve listed the rub and marinade ingredients, recommended wood options, and cooking time and temp.
Smoked Tri-Tip Recipe by Best Beef Recipes
The first recipe on our list is a simple three-ingredient rub that ends with a sear in a cast iron pan. The tri-tip comes out tender, flavorful, and juicy.
Rub only uses these 3 ingredients:
- Salt
- Pepper
- Garlic (Granulated)
Smok at 300 degrees F. using hickory wood.
After smoking the beef to near your desired temperature, remove it from the smoker and sear in a cast iron pan along with butter, garlic, and fresh thyme.
CLICK HERE TO GO TO THE RECIPE
Smoked Tri-Tip and Wine Pairing by Vindulge
Tip: To serve your meat hot and on time, plan on the roast being done earlier than you are going to eat. Once you pull it from the smoker, wrap it in foil, and place it inside a cooler, without ice, of course. It will stay warm for up to 2 hours.
Another rub that only uses 3 ingredients:
- Olive oil
- Salt
- Pepper
Smoke at 225 degrees F using apple or oak wood.
Vindulge suggests wrapping the tri-tip in foil for 30 minutes after removing it from the smoker. This allows the juices to reabsorb, continue cooking another 5 degrees and create more tender meat.
CLICK HERE TO GO TO THE RECIPE
Smoked Tri-Tip by Hey Grill Hey
You have a choice; the rub can be 3 ingredients:
- Salt
- Pepper
- Garlic Powder
- Or, you can use your favorite beef seasoning.
Smoke at 225 degrees F with oak or hickory wood.
I tried this recipe using cherry wood pellets and Heath Riles Beef rub.
After removing the meat from the smoker, sear it in a hot cast-iron skillet with butter and fresh rosemary. Serve the meat sliced and sitting in the skillet. Every time someone takes out a slice, have them rub it around the inside of the pan to soak up the juices.
CLICK HERE TO GO TO THE RECIPE
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Smoked Brisket-Style Tri-Tip [TRISKET] By Or Whatever You Do
This is the only tri-tip on our list that uses a brisket style of smoking. Meaning, it’s smoked low and slow until it reaches an internal temperature of 205 degrees F. This recipe calls for you to wrap the meat; you can use foil or butcher paper. After it reaches 160 degrees F, keep it wrapped while you smoke it the rest of the way.
This rub uses:
Both rubs can be purchased at www.thespiceguyco.com. Or you can find similar blends on Amazon or wherever you buy your rubs.
Smoke at 225 degrees F. They don’t give any wood recommendation so go with your preference.
The cook time is about 5 hours. Finish by resting the roast for 30-60 minutes wrapped in foil or paper.
CLICK HERE TO GO TO THE RECIPE
Brazilian Smoked Tri-Tip on a Traeger by Oh Sweet Basil
Instead of only using a rub, in this recipe, you’ll marinate the roast overnight in an airtight container in your refrigerator. The marinade includes:
- Brown sugar
- White sugar
- Black pepper
- Kosher salt
- Garlic cloves
- Onion powder
- Lemon juice
- Soy sauce
- Vegetable oil
After marinading for at least an hour or overnight, remove the tri-tip and sprinkle with the rub. It includes:
- Kosher salt
- Brown sugar
- Black pepper
- Garlic powder
- Onion powder
- Chili powder
- Smoked paprika
- Thyme
- Cumin
- Nutmeg
Smoke at 225 degrees F using hickory, mesquite, or cherry wood for about 1.5 – 2 hours. The time will vary depending on how done you want your meat.
CLICK HERE TO GO TO THE RECIPE
Spice Rubbed Grilled Tri Tip by Yellow Bliss Road
Here’s another recipe that includes a rub with a lot of ingredients. This one uses 10 spices and seasonings in an overnight rub instead of a liquid marinade.
The rub is a combination of:
- Salt
- Brown sugar
- Garlic powder
- Onion powder
- Black pepper
- Paprika
- Chili powder
- Cayenne pepper
- Dry mustard
- Cumin
You begin by rubbing the meat with salt before moving onto the mixture you create. It’s a lot of rub, but this will help form a nice crust during cooking.
The directions call for grilling, but we will use a pellet grill. However, feel free to use your propane or another device to cook this meat.
I suggest following closely with the directions by going hot and fast. Set your smoker to 350-400 degrees F and use either hickory, oak, or fruitwood. Depending on your target temperature, it will take about 30-45 minutes to cook your tri-tip.
CLICK HERE TO GO TO THE RECIPE
Santa Maria Style Tri-Tip By Jessica Gavin
This recipe creates a smoky, sweet, and spicy flavor that blends well. You begin by combining the rub ingredients and then liberally rubbing it all over the tri-tip. Now let it marinate for 3 hours or up to 3 days!
The rub mixture is made up of:
- Paprika
- Chili powder
- Cayenne pepper
- Cumin
- Dark brown sugar
- Granulated sugar
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
After applying the rub, tightly wrap the meat in plastic wrap, put it on a plate, and place it in the refrigerator. Set your pellet grill or smoker to 400 degrees F using oak, hickory, or your preferred fruitwood when you’re ready to cook. Sear both sides of the meat for a total of about 10 minutes.
Lower the temperature to 300 degrees F and smoke your tri-tip until you reach your desired doneness. When done, don’t forget to rest it for at least 15 minutes before you slice and serve.
CLICK HERE TO GO TO THE RECIPE
Tri-Tip Marinade by Dinner at the Zoo
The picture shows the tri-tip being cut with the grain instead of against it. Make sure you always slice against the grain. Tri-tip is a little tricky since the grain changes. You need to slice one way for part of the roast and then slice in a different direction for the other part. See the picture at the beginning of this post for a visual representation.
This marinade is full of flavor, as you can see from it using the following ingredients:
- Soy sauce
- Lemon juice
- Olive oil
- Worcestershire sauce
- Minced garlic
- Italian seasoning
- Black pepper
- Salt
- Onion powder
- Brown sugar
After marinating the roast for at least an hour, put it in a 300 degree F pellet grill or gas grill. If using a pellet grill or smoker, you can use oak, hickory, or fruitwood. Cook the tri-tip until you reach your desired doneness.
CLICK HERE TO GO TO THE RECIPE
Pellet Smoked Beef Tri-Tip By Derrick Riches
The only ingredients you need are a rub and binder. Meaning, pick out your favorite beef rub or use a rub recipe from one of the recipes in this list and then use a binding agent. Derrick recommends yellow mustard, hot sauce, or Worcestershire sauce.
Set your pellet grill to 200-225 degrees F, using cherry, maple, hickory, or mesquite wood pellets. The cook time is 90 minutes to 2 hours. Don’t forget to rest the meat for at least 20-30 minutes before you slice and serve.
CLICK HERE TO GO TO THE RECIPE
Conclusion
There’s a seemingly endless array of options for your rub, marinade, and wood when smoking tri-tip. Feel free to get creative and adjust any of these recipes to suit your wishes. The convenient thing with tri-tip is that it’s inexpensive and easy to cook, so you can come back to it often to try another recipe or method.
Below is a Pinterest friendly photo…. so you can pin it to your favorite Smoking Food Board!!
If you’re curious about what else to smoke and have more questions, read How to Smoke Tri-Tip in a Pellet Grill and try our French Dip Sandwich on the Pellet Grill.
Bon Appétit