Smoked Tri Tip Recipe
This Smoked Tri Tip recipe offers a deeply flavorful and tender beef roast smoked low and slow, then finished with a crispy sear for perfect texture. The simple seasoning and dry brine enhance the natural flavor of the tri tip, making it an ideal centerpiece for a casual meal or special occasion.
- Prep Time: 10 minutes (plus at least 1 hour dry brining time)
- Cook Time: 1 hour 15 minutes to 1 hour 30 minutes smoking, plus 5-10 minutes searing
- Total Time: approximately 1 hour 30 minutes to 1 hour 45 minutes (excluding dry brining time overnight)
- Yield: 6 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Ingredients
Tri Tip
- 1 (2-pound) tri tip roast
- Sea salt, liberally for dry brine
- Black pepper, liberally for seasoning
- Garlic powder, liberally for seasoning
For Searing
- Avocado oil or butter, for searing
Instructions
- Trim Excess Fat: If desired, trim any excess fat off the tri tip to reduce flare-ups while smoking and improve seasoning absorption.
- Dry Brine: Place the tri tip on a baking sheet or casserole dish and sprinkle sea salt liberally over all sides and edges. Leave uncovered in the refrigerator for at least 1 hour, preferably up to 24 hours, to dry brine and develop deep flavor.
- Preheat Smoker and Season: Preheat your smoker to 225°F. Remove tri tip from fridge and sprinkle generously with garlic powder and black pepper on all sides.
- Smoke the Tri Tip: Place the tri tip in the smoker and cook until it reaches your desired internal temperature. For a 2-pound tri tip, this typically takes 1 hour 15 minutes to 1 hour 30 minutes for medium-rare.
- Rest and Catch Juices: Transfer the smoked tri tip to a large baking sheet and allow it to rest. This preserves the juices for moisture and flavor.
- Optional Sear: For a crispy exterior, sear the tri tip using your preferred method. Use a cast iron skillet over high heat with avocado oil or butter, searing a few minutes per side, or use a grill or hand torch to crisp the outside.
- Serve: Slice against the grain and serve hot, enjoying the tender, smoky, and flavorful tri tip.
Notes
- Dry brining enhances the flavor and helps form a nice crust.
- Smoking low and slow ensures tenderness and smoke penetration.
- Searing adds a desirable crispy texture not always achieved in the smoker.
- Use a meat thermometer to monitor internal temperature accurately for perfect doneness.
- Let the tri tip rest after smoking to keep juices locked in.
Find it online: https://marthatasty.com/smoked-tri-tip-recipe/
