Smoked Tri Tip [Cooking Guide & Recipes]

Published By Patrick Harvey

Last Updated Feb 6, 2024 is reader-supported. If you buy something using the links on our site, we might earn an affiliate commission at no added cost to you. This helps us pay our staff to keep making awesome content for you!

Table of Contents

    Smoking prime rib is an art that combines the right preparation, cooking temperature, and seasoning to achieve that perfect, smoky flavor. Here’s a simple guide:

    1. Preparation: Start by patting the prime rib dry with a paper towel. Apply a rub of your choice all over the meat. Common rub ingredients include salt, pepper, garlic powder, onion powder, and paprika.

    2. Preheat the Smoker: Preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius).

    3. Smoking: Place the prime rib on the smoker, bone-side down. Smoke until the internal temperature reaches 120 degrees Fahrenheit (49 degrees Celsius) for rare, 130 degrees Fahrenheit (54 degrees Celsius) for medium-rare, or 140 degrees Fahrenheit (60 degrees Celsius) for medium.

    4. Rest: Once the desired internal temperature is reached, remove the prime rib from the smoker and let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, keeping it juicy and flavorful.

    5. Carve and Serve: Carve the prime rib into individual servings and serve with your favorite tri tip sides.

    Understanding Tri Tip

    In my many years of barbecuing, I’ve come across an array of unique cuts, but none quite as special as the tri tip. Hailing from the Santa Maria region of California, this cut of beef is derived from the lower portion of the sirloin. Its name is a direct nod to its unique, triangular shape. The tri tip has always been a winner for me due to its potent flavor and relatively lean composition.

    I’ve often heard tri tip being called the “poor man’s prime rib”, but having tasted and prepared it many times, I firmly believe there’s nothing “poor” about this cut. Tri tip has a rich, robust taste that is hard to overlook. When smoked correctly, the natural flavor of this cut truly comes alive, rivalling that of more costly cuts of beef. Unlike many other beef cuts, tri tip has an excellent balance of lean meat and fat, preventing it from drying out during the slow smoking process. What you’re left with is tender, juicy, and tantalizingly flavorful beef that can impress even the most discerning barbecue connoisseurs.

    Related Reading: Tips and tricks for smoking brisket.

    Smoking tri tip is a process I’ve come to respect deeply. It’s an intricate dance that brings out the most profound qualities of the tri tip, imbuing the meat with a smoky flavor that enhances its beefy essence. The scent of the smoke and the meat melding is incredibly inviting, drawing in anyone within range. The slow cooking technique gives time for the fat to gently render, tenderizing the meat and imparting every bite with a juicy succulence. And let’s not forget the bark – the deliciously crispy exterior that forms around the tri tip, offering a delightful contrast to the tender interior.

    The benefits of smoking a tri tip are plentiful, and the versatility of this cut only adds to its appeal. Its compatibility with an array of marinades, rubs, and sauces has allowed me to play around with flavor profiles and cater to a myriad of palates. Trust me when I say, whether you’re a seasoned barbecue veteran or a grilling newbie, a well-smoked tri tip is always a crowd-pleaser.

    Preparing Your Tri Tip for Smoking

    The first step in the smoking process is selecting the right cut of tri tip. I usually look for a piece that’s well-marbled, which means it has thin streaks of fat running through the meat. This marbling melts during the smoking process, resulting in a juicy and tender tri tip that’s full of flavor. Avoid cuts that are overly lean, as these tend to dry out during smoking.

    Once I have the perfect tri tip in hand, the next step is preparing the rub or marinade. Over the years, I’ve come to appreciate the importance of a good rub. It’s more than just seasoning the meat; it’s about layering flavors that will complement and enhance the natural taste of the tri tip. I like to start with a base of salt and pepper, then build upon that with garlic powder, onion powder, smoked paprika, and brown sugar. Each ingredient adds a different element to the rub: salt for enhancing flavor, pepper for a little heat, garlic and onion powders for depth, paprika for a smoky touch, and brown sugar for a hint of sweetness that will caramelize beautifully in the smoker.

    Now, on to trimming the meat. I’ve found that tri tip usually has a fat cap on one side, which I like to trim down to about 1/4-inch thickness. This allows for just enough fat to render into the meat, keeping it moist and flavorful without being overly fatty. I also remove any silver skin, as this can be tough and chewy.

    Preparing the smoker is the final step before the actual cooking begins. I aim for a smoker temperature of about 225 degrees Fahrenheit (107 degrees Celsius). A digital thermometer is my best friend here, as maintaining a steady temperature is key to achieving a tender and juicy smoked tri tip. I also select my wood carefully; for tri tip, I prefer a combination of oak and cherry wood chips, which impart a subtly sweet and smoky flavor.

    In my experience, the secret to a delicious smoked tri tip lies in the preparation. Taking the time to choose the right cut, prepare a flavorful rub, properly trim the meat, and preheat the smoker can make all the difference between a good smoked tri tip and an unforgettable one. Once these steps are complete, I’m ready to embark on the rewarding journey of smoking the tri tip to perfection.

    Recipes for Smoked Tri Tip

    Over the years, I’ve come to appreciate the versatility of tri tip, and I’ve developed a few of my favorite recipes that highlight this cut’s unique qualities.

    Classic Smoked Tri Tip Recipe

    The classic smoked tri tip is where it all started for me. The recipe is simple: I marinate the tri tip in a mix of olive oil, minced garlic, salt, pepper, and a touch of soy sauce for a few hours before smoking. The soy sauce adds a layer of umami that complements the beefy flavors of the tri tip beautifully. I smoke it on a charcoal grill over oak wood chips, staying true to the Santa Maria style. Once it’s smoked to medium-rare perfection, I slice it against the grain and serve it up with some homemade chimichurri sauce. The bright, herbaceous flavors of the chimichurri provide a refreshing contrast to the smoky, rich tri tip.

    Smoked Tri Tip with a Spicy Rub

    For those who like a bit of heat, I have a spicy rub recipe that pairs wonderfully with the tri tip. In addition to the usual salt and pepper, I add paprika, cayenne pepper, and chipotle powder to the rub. These spices create a fiery crust on the tri tip that is sure to please spice lovers. I find the bold, smoky heat from the rub is balanced well with a smooth, fruity red Zinfandel.

    Smoked Tri Tip with a Honey Glaze

    When I’m in the mood for something a bit sweeter, I turn to my honey glazed tri tip recipe. After applying a simple salt and pepper rub, I smoke the tri tip as usual. In the last hour of smoking, I apply a glaze made from honey, apple cider vinegar, and a bit of Dijon mustard. The result is a tri tip with a beautifully caramelized exterior and a subtle sweet and tangy flavor. It pairs perfectly with a bold Cabernet Sauvignon, which has the tannins to balance the sweetness of the glaze.

    What I love about these recipes is the balance of flavors. Each one brings out the best in the tri tip, creating a symphony of flavors that dance on the palate. Whether you prefer something classic, spicy, or sweet, there’s a smoked tri tip recipe for you.

    Related Reading: How to Wrap Brisket.

    Tri Tip Cooking Methods

    Smoking a tri tip is a delicate process that requires careful attention to detail, and over the years, I’ve experimented with several methods. Each one has its own charm, and I often select the method based on the time I have available, the tools at my disposal, and the specific flavor profile I’m aiming for.

    Smoking Tri Tip on a Gas Grill

    When I’m short on time, I find that using a gas grill for smoking is a handy shortcut. After prepping my tri tip, I preheat the grill to around 225 degrees Fahrenheit, placing wood chips in a smoker box to get that smoky flavor. I place the tri tip on the opposite side of the grill from the heat source for indirect cooking, and allow it to smoke until it reaches the desired internal temperature. Using a gas grill provides a good deal of control over the temperature, which makes it a reliable option.

    Smoking Tri Tip on a Charcoal Grill

    For me, nothing beats the flavor imparted by a charcoal grill. There’s an earthiness that just can’t be replicated with gas. After lighting the charcoal and allowing it to ash over, I arrange the coals on one side of the grill for indirect heat, placing a drip pan on the other side. I add my wood chips directly onto the charcoal, and then place the tri tip over the drip pan, covering the grill to trap the smoke. The temperature control here can be a little tricky, but with a bit of practice, it’s manageable, and the flavor payoff is definitely worth it.

    Smoking Tri Tip in a Smoker

    When I have a bit more time on my hands, using a dedicated smoker is my method of choice. I preheat the smoker to 225 degrees Fahrenheit and place the wood chips in the tray. I place the tri tip in the smoker and let it do its thing. The slow, controlled smoking process allows for maximum flavor penetration, making the tri tip incredibly tender and juicy.

    Regardless of the method I use, I make sure to monitor the internal temperature of the tri tip using a meat thermometer. For a medium-rare finish, I aim for an internal temperature of 130-135 degrees Fahrenheit before letting it rest. This results in a beautifully pink and juicy tri tip, with a smoky, crusty exterior – a true testament to the wonders of smoking.

    Pro Tips for Smoking Tri Tip

    Having smoked my fair share of tri tips over the years, I’ve picked up a few tricks that can elevate your barbecue from good to great. I’d like to share these insights, in the hope that they’ll help you perfect your smoked tri tip game.

    First and foremost, monitoring the internal temperature is key to ensuring your tri tip turns out just right. I always use a digital meat thermometer to check the internal temperature of the meat. For medium-rare doneness, which I find perfect for tri tip, I pull it off the smoker when it hits 130-135 degrees Fahrenheit. Remember, the meat continues to cook a little after being removed from the heat, so make sure to account for that carry-over cooking.

    Next, the importance of resting the meat cannot be overstated. I know it can be tempting to dive right in once you take the tri tip off the smoker, but patience pays off here. Resting allows the juices to redistribute throughout the meat, ensuring each bite is as juicy as it can be. A good rule of thumb is to let the tri tip rest for about 10 minutes for every pound of meat.

    As for the smoke ring, that pink layer just below the surface of the meat, it’s more about aesthetics than flavor, but it’s a visual cue that signals a well-smoked piece of meat. To achieve a prominent smoke ring, I make sure there’s plenty of moisture in the smoker, as the smoke sticks better to a moist surface. I also keep the smoking temperature on the lower end, around 225 degrees Fahrenheit, as the smoke ring stops forming at higher temperatures.

    My final tip is to always slice against the grain. The grain refers to the direction in which the muscle fibers of the meat run. Slicing against the grain shortens those fibers, making the meat easier to chew and more tender in the mouth.

    Smoking a tri tip is about more than just following a recipe, it’s about understanding the science behind what makes a piece of meat flavorful, juicy, and tender. These pro tips have served me well in my smoking journey, and I’m confident they’ll do the same for you. Happy smoking!

    You might also like our guide here about how to smoke steak.

    Troubleshooting Common Issues

    Like any cooking technique, smoking comes with its fair share of potential issues. However, the key to overcoming these challenges lies in understanding them. Over my years of smoking tri tips, I’ve encountered a few common issues, and I’d like to share some practical solutions with you.

    1. Dry Meat

    One of the most common issues with smoking tri tip is ending up with dry meat. The most likely reason is overcooking. Tri tip is a relatively lean cut, so it can dry out if it’s smoked for too long. Remember to use a meat thermometer to check the internal temperature and avoid overcooking. Smoking at a lower temperature, around 225 degrees Fahrenheit, can also help. Additionally, letting the meat rest after smoking allows the juices to redistribute, resulting in a juicier tri tip.

    2. Tough Meat

    If your tri tip comes out tough, it could be because it wasn’t smoked long enough, or it was sliced incorrectly. Smoking the meat until it reaches an internal temperature of 130-135 degrees Fahrenheit for medium-rare ensures that it has enough time to tenderize. And always remember to slice against the grain, which shortens the muscle fibers and makes the meat easier to chew.

    3. Lack of Flavor

    Smoking imparts a lot of flavor, but the right preparation is also essential. A good rub or marinade can take your tri tip to the next level. Don’t be afraid to experiment with different spices, herbs, and sauces. Also, choose your wood chips wisely. Woods like oak and cherry can lend a lovely, smoky sweetness to your tri tip.

    4. Inconsistent Temperature

    Maintaining a consistent temperature is crucial when smoking a tri tip. Fluctuations can lead to uneven cooking or changes in the meat’s texture. If you’re using a charcoal grill or smoker, try to add coals gradually and avoid opening the lid too often. For gas grills or electric smokers, make sure to preheat adequately and use a good quality thermometer to monitor the temperature.

    These are some common hurdles you might face when smoking tri tip. Don’t get discouraged if you face these issues – even the best pitmasters have been there. With practice and a little patience, you’ll be able to overcome these challenges and be on your way to smoking the perfect tri tip.

    Tri Tip FAQ’s

    1. What makes the tri tip cut special for smoking?

    In my experience, the tri tip’s balance of lean meat and marbling makes it excellent for smoking. This balance helps the cut retain moisture and tenderness during the long smoking process, resulting in a succulent, flavorful piece of meat.

    2. How do you choose the best tri tip for smoking?

    I look for a tri tip that’s well-marbled, which means it has thin streaks of fat running through the meat. This fat will render down during the smoking process and keep the meat juicy and flavorful.

    3. What’s the ideal internal temperature for smoked tri tip?

    For a medium-rare finish, which is how I prefer my smoked tri tip, I aim for an internal temperature of 130-135 degrees Fahrenheit. Be sure to use a digital meat thermometer to ensure accuracy.

    4. What type of wood chips do you recommend for smoking tri tip?

    I’m partial to a combination of oak and cherry wood chips. Oak gives a strong, smoky flavor while cherry adds a subtle sweetness that pairs nicely with the beefy flavor of the tri tip.

    5. How long should you let the smoked tri tip rest?

    As a general rule, I let the tri tip rest for about 10 minutes per pound of meat. Resting allows the juices to redistribute throughout the meat, ensuring that each bite is juicy.

    6. How do you slice the smoked tri tip?

    I always slice the tri tip against the grain. The grain refers to the direction the muscle fibers run. Slicing against these fibers results in a more tender bite.

    7. Why does my smoked tri tip come out dry?

    Overcooking is the most likely culprit when tri tip comes out dry. Since it’s a relatively lean cut, it can dry out if smoked for too long. Always monitor the internal temperature to prevent overcooking.

    8. Can I smoke a tri tip on a gas grill?

    Absolutely! While the flavor might be slightly different than that from a charcoal grill or dedicated smoker, you can still achieve a delicious smoked tri tip on a gas grill.

    9. What sides do you recommend serving with smoked tri tip?

    Smoked tri tip pairs well with a variety of sides. I love serving it with traditional barbecue sides like coleslaw, baked beans, and cornbread. Grilled vegetables or a fresh salad also complement the rich, smoky flavor of the tri tip.

    10. What if my smoker or grill doesn’t maintain a consistent temperature?

    Maintaining a consistent temperature is crucial when smoking tri tip. If you’re having trouble, consider investing in a digital thermometer to monitor the temperature more accurately. Also, avoid opening the lid too often, as this can cause significant temperature fluctuations.


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    Patrick Harvey
    Patrick is a life long grilling enthusiast with an eye for product development and user experience. His expertise helps us test and review all of the products you see the website.

    About The Grilling Master

    Hi there, I'm Kevin Turner, Founder and CEO of

    My passion has always been grilling, smoking and BBQ delicious meats that satisfy my inner carnivore!

    I started this website to share my passion and knowledge with you, the hungry reader who wants to prepare the perfect meal. 

    You can leverage my years of experience as a pit master and professional. 

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