Rich, smoky, and perfectly juicy, smoked tri-tip is one of the best cuts for backyard barbecue. This California favorite develops a flavorful crust while staying tender and beefy inside. Slow smoking followed by a high-heat sear creates the perfect balance of smoky flavor and caramelized bark.

Recipe Details

Prep Time	15 Minutes
Cook Time	1.5–2 Hours
Rest Time	15 Minutes
Total Time	About 2.5 Hours
Servings	6–8

Ingredients

Tri-Tip Roast

• 1 tri-tip roast (2–3 pounds)
• 1 tablespoon olive oil

Dry Rub

• 2 teaspoons kosher salt
• 2 teaspoons coarse black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional)

Instructions

1. Prepare the Tri-Tip

Pat the tri-tip dry with paper towels.

Rub lightly with olive oil.

In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, rosemary, chili powder, and cayenne.

Coat the tri-tip evenly on all sides with the seasoning blend.

Allow the roast to rest at room temperature for 30 minutes before smoking.

2. Preheat the Smoker

Preheat smoker to:

225∘F

Use hardwood such as:

• Oak
• Hickory
• Cherry
• Red oak (traditional California style)

3. Smoke the Tri-Tip

Place tri-tip directly on the smoker grates.

Smoke until internal temperature reaches:

120∘F

for rare or:

130∘F

for medium-rare.

This typically takes 60–90 minutes depending on thickness.

4. Reverse Sear

Remove tri-tip from smoker.

Increase grill or cast-iron skillet temperature to high heat.

Sear for 1–2 minutes per side until a deep crust develops.

5. Rest & Slice

Transfer tri-tip to a cutting board and rest for 15 minutes.

Slice thinly against the grain for maximum tenderness. Since tri-tip grain changes direction, rotate the roast as needed while slicing.

Serving Suggestions

Smoked tri-tip pairs perfectly with:

• Garlic mashed potatoes
• Smoked baked beans
• Grilled asparagus
• Corn on the cob
• Chimichurri sauce
• Macaroni salad
• Grilled sourdough bread

Pro Tips

• Reverse searing creates the best crust and smoky flavor combination.
• Use a meat thermometer for perfect doneness.
• Red oak wood gives authentic Santa Maria-style flavor.
• Resting the meat helps retain juices.
• Slice carefully against the grain for tenderness.

Storage & Reheating

Refrigerate

Store leftovers in an airtight container up to 4 days.

Freeze

Freeze tightly wrapped slices up to 3 months.

Reheat

Warm slowly in a skillet with a splash of beef broth to preserve moisture.