Smoked Tri Tip

This Smoked Tri Tip is full of smoky flavor, seasoned to perfection, tender, and juicy. Wow your guests with this at your next backyard barbecue!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 6

Cook Time 1 30

rest 15

Total Time 1 51

Servings

Calories 342kcal

Author Dina

Preheat your smoker to 225 degrees Fahrenheit. And make sure there are enough pellets inside. I used hickory pellets for this recipe.
In a small bowl, combine the salt, pepper, and garlic powder.
Drizzle the olive oil over the tri tip and rub the seasoning mix over the entire piece of meat.
Place the seasoned tri tip directly on the smoker grill grates.
Cook until the internal temperate of the thickest part of the meat is 130°F-135°F (about 1 1/2 hours). I recommend using an instant-read thermometer to check the temperature. The cook time will vary depending on the thickness of your tri tip. So keep a close eye on it.
Now bring a cast iron pan over medium-high heat and add in the butter. Once the butter is sizzling and melted, sear the smoked tri tip in the hot skillet for 30 seconds per side. This will create a flavor packed crust on the outside of the meat.
Now transfer the cooked tri tip onto a plate or cutting board and cover with foil. Let it rest for 10-15 minutes before cutting into it. Make sure to cut against the grain when cutting for optimal tenderness.

Preheat the smoker- Preheating the smoker gets it to the right temperature that the meat cooks thoroughly and the texture is both tender and with a nice crust.

Check the internal temp for doneness- Use a meat thermometer to ensure that your tri tip has reached the level of doneness you need, 130-135 degrees Fahrenheit.

Let it rest- This resting time allows the juices to reabsorb into the meat so that when you cut into it, they don't run out, drying out the meat.

Cut against the grain- Make sure to cut against the grain when slicing your tri tip for optimal tenderness.