Get that deliciously juicy, smoked tri-tip with a perfectly seasoned crust. A great beginner recipe for anyone new to cooking a tri-tip, just follow the detailed step-by-step instructions below.
1tspcoconut sugar(can use brown sugar, can omit for Whole30 or lower carb)
1/2tspground pepper
1/2tspgarlic powder
1/2tsponion powder
1/2tspchili powder
1/2tsppaprika
Instructions
Preheat your smoker to 225° Fahrenheit.
Prepare the tri-tip rub by adding all of the ingredients to a small bowl or ramekin and mixing well.
Trim the tri-tip. Using a small and sharp knife, remove any fatty pieces and discard them. Also, trim off as much of the membrane and white silver skin as possible, being careful not to remove too much meat.Note: Most tri-tip will be pre-trimmed, but taking a few minutes to trim off any remaining pieces is important and will result in a better final cut of meat.
Place the trimmed tri-tip on a sheet pan. Drizzle about 2 tbsp of all over the roast and brush or rub it all over.
Sprinkle the seasoning rub all over both sides of the tri-tip. Use your hands if needed to rub the seasoning all over and completely coat the outside.
Place the tri-tip directly in your smoker. Smoke at 225°, until the internal temperature reaches 5 degrees from your desired end temperature (125° for medium rare, which is what I recommend for tri-tip). Note: See the recipe notes below about finished temperatures for rare to medium-well for this step. Cooking time will vary, but plan on about 1.5 - 2 hours.
Remove the tri-tip from the smoker and carefully set it on a cutting board. Heat a large cast iron skillet over medium-high heat and add about 2 tbsp of cooking oil.
Once the pan is hot, place the tri-tip roast in the pan and sear it for 1-2 minutes per side to develop a seared, crispy crust on the outside. Note: You can also simply sear the tri-tip on the grill or pellet grill. Just remove the tri-tip as noted above and crank the heat up to high-heat. Once the grill is hot, sear it quickly on all sides as noted above. See the recipe notes below about the final finished temperatures for rare to medium-well for this step.
Remove the seared tri-tip and set it aside to rest for 10 minutes. Slice it against the grain for serving.
Notes
When smoking tri-tip at 225°, you can expect it to take approximately 30-minutes per pound to smoke. This is a rough estimate and always check your meat with an instant-read thermometer and cook to temperature and not time.For step #6, pull off your tri-tip roast at the following temperature:
Rare: 120° F
Medium Rare: 125° F
Medium: 130° F
Medium Well: 140° F
For step #8, your tri-tip roast should be at the following temperature after searing:
Rare: 120-125° F
Medium Rare: 125-130° F
Medium: 130-140° F
Medium Well: 145-150° F
Nutrition amounts provided are per serving and an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.