Smoked Tri-Tip
Intermediate 3 hours 6–8 servings Pellet

Smoked Tri-Tip

Tri-tip is the unofficial state meat of California, and for good reason. This triangular bottom sirloin cut is deeply beefy, takes smoke beautifully, and feeds a crowd without breaking the bank. The key is cooking it low until it hits the sweet spot around 130°F, then searing hard for a crust. And for the love of all that is holy, slice it against the grain.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

FreshThis recipe was last reviewed on July 31, 2026.

Ingredients

  • 1 tri-tip roast (2.5–3 lbs)
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • High-smoke-point oil (avocado or grapeseed)

Step by Step

1

Trim and dry-brine overnight

Remove any silver skin and excessive fat cap. Mix salt, pepper, garlic powder, paprika, onion powder, and oregano. Coat the tri-tip thoroughly and refrigerate uncovered on a wire rack for 8–24 hours. The dry brine seasons deep and helps the surface dry for better bark.

2

Smoke at 225°F until 115°F internal

Set your pellet or offset smoker to 225°F. Use oak or hickory pellets/wood. Place the tri-tip fat-cap up and smoke until the thickest part reads 115°F — about 1.5–2 hours. Resist opening the lid.

3

Rest while you crank the heat

Pull the tri-tip and tent loosely in foil. Crank your cooker to 500°F+ (or move it to a ripping-hot cast iron skillet). You need serious radiant heat for the next step.

4

Sear 2 minutes per side

Sear directly over the high heat, 2 minutes per side, rolling it to hit all three points of the triangle. You're looking for a deep mahogany crust with visible charring — that's flavor, not burnt.

5

Rest 10 minutes, slice against the grain

This is the most important step. Tri-tip has a changing grain direction. Study it before you cook so you know how to slice. Cut against the grain into ¼-inch slices. The center should be rosy pink.

Pro Tips

  • Tri-tip is often mislabeled as 'bottom sirloin roast' at grocery stores outside the West Coast. Ask the butcher if you don't see it.
  • If your smoker can't hit 500°F, finish in a screaming-hot cast iron pan with a little oil — or on a gas grill's sear station.
  • Leftovers make incredible sandwiches. Pile slices on a crusty roll with horseradish mayo and arugula.

Common Questions

Frequently Asked Questions

How long does Smoked Tri-Tip take to cook?
Total time is about 3 hours including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What's the single most important tip?
Tri-tip is often mislabeled as 'bottom sirloin roast' at grocery stores outside the West Coast. Ask the butcher if you don't see it.

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