Smoked Tri Tip
Delicious smoked tri tip roast with a rich flavor profile, perfect for gatherings or cozy dinners.
Equipment
- Smoker
- Meat Thermometer
- Mixing Bowl
- Aluminum Foil
Ingredients
Meat
- 2-3 pounds Tri tip roast Ideally with a good amount of marbling for tenderness.
Seasoning
- 2 tablespoons Olive oil Used for coating the meat.
- 1 tablespoon Salt Enhances the natural flavor of the beef.
- 1 tablespoon Black pepper For a bit of spice.
- 1 teaspoon Garlic powder Adds aromatic depth.
- 1 teaspoon Onion powder Complements garlic and adds sweetness.
- 1 tablespoon Smoked paprika Introduces a smoky flavor.
- 1 tablespoon Brown sugar Balances savory spices with sweetness.
Cooking Liquid
- 1 cup Beef broth For moisture during smoking.
Wood Chips
- 2 cups Wood chips (hickory or oak) For smoking, imparts robust flavor.
Instructions
- Preheat your smoker to 225°F (107°C) and add wood chips.
- Rinse the tri tip under cold water and pat dry with paper towels.
- In a small bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
- Drizzle olive oil over the tri tip and coat evenly.
- Apply the seasoning mixture generously to all sides of the tri tip and let it rest for 30 minutes.
- Place the tri tip on the smoker grates and monitor the internal temperature.
- Smoke for 2-3 hours until the internal temperature reaches 135°F (57°C) for medium-rare.
- Baste with beef broth during the last hour of smoking.
- Remove from smoker, wrap in foil, and let rest for 15 minutes.
- Slice against the grain and serve immediately.
Notes
Consider marinating overnight for deeper flavor. Adjust spices to taste.