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

First Published

FreshThis recipe was last reviewed on June 22, 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 grill do I need?
This recipe is written for a pellet. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
6–8 servings. Scale ingredients up or down proportionally for larger or smaller groups.
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.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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