Tri-tip is a lean, beefy cut from the bottom sirloin that smokes in about an hour and a half. The reverse sear method smokes it low first, then finishes it over high heat for a crust. It's a good weeknight smoke that feels like a weekend meal.
The recipe
Ingredients
- 1 tri-tip roast, 2–3 lb, silver skin and extra fat trimmed
- 3–4 tbsp coffee and chile steak rub (or Texas-style brisket rub)
- 1 tbsp olive oil or Worcestershire sauce, as a binder (optional)
- 1 tbsp butter, for the sear (optional)
- 2–3 lb smoking wood: oak, hickory or pecan (chunks, chips or pellets)
Steps
- Trim off the silver skin and any thick, hard fat. Leave a thin layer of soft fat if there is one.
- Coat the tri-tip with the binder if using, then season all sides evenly with the rub. Let it sit at least 1 hour, or refrigerate it uncovered overnight.
- Set up your smoker for 225°F with oak, hickory or pecan. Let the fire settle until the smoke runs thin and blue.
- Place the tri-tip on the grate and insert a leave-in probe into the thickest part. Smoke until it reaches about 135–140°F internal, usually 1 1/4–1 3/4 hours.
- While it smokes, get a grill, cast-iron pan or your smoker's direct-heat zone very hot, about 450–500°F.
- Sear the tri-tip 1–2 minutes per side, adding the butter to the pan if using, until a dark crust forms and the thickest part reads at least 145°F, the USDA safe temperature for whole cuts of beef. If it isn't there yet, move it to indirect heat until it is.
- Rest the tri-tip at least 3 minutes, or up to 10 minutes, loosely tented with foil.
- Find where the grain changes direction, near the bend in the middle. Cut the roast in two at that point, then slice each piece thinly across its own grain.
Why this works
Tri-tip is lean, so it doesn't need a long cook like brisket. Smoking it low first gives it time to take on smoke and cook evenly from edge to center. The hot sear at the end builds a crust without overcooking the outside. The USDA safe temperature for beef roasts and steaks is 145°F with a 3-minute rest, which is about medium. Pulling it at 135–140°F from the smoker leaves the sear to finish the job.
The rub
Our coffee and chile steak rub builds a dark, savory crust that suits beef. For a classic Santa Maria feel, use the Texas-style brisket rub and add a little extra garlic.
Best wood
Red oak is the traditional Santa Maria wood, but any oak works. Hickory gives a stronger flavor, and pecan is a little milder and sweeter. Because the cook is short, chunks or pellets both work well.
How to slice tri-tip
This is the step that matters most. Tri-tip has two grain directions that meet near the middle. Look at the raw roast and note which way the lines run. After resting, split the roast where the grain changes, then slice each half thinly against the grain. Slicing with the grain makes even a well-cooked tri-tip chewy.
How to tell it's done
Use a thermometer in the thickest part. The ends will be more done than the center, which is handy if your guests like different doneness levels. Make sure the center reaches at least 145°F. A fast instant-read thermometer makes the sear step easy.
Make ahead / storage
Leftover tri-tip keeps 3–4 days in the fridge. Slice it cold and thin for sandwiches, or warm it gently in a pan so it doesn't dry out.
Variations
- Santa Maria style. Season with salt, pepper and garlic, and serve with salsa and pinquito beans.
- Tri-tip tacos. Chop the slices and serve in warm tortillas with onion, cilantro and lime.
Keep reading
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.