Smoked Tri-Tip
"The cut that proves you don't need a $200 steak to feel like a pitmaster."
The Game Plan
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Pull the tri-tip out of the fridge 30 minutes before cooking. You want it closer to room temp so it cooks evenly.
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Mix salt, pepper, and garlic in a small bowl. This is the holy trinity of beef rubs — don't overthink it.
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Pat the roast dry with paper towels and season generously on all sides. Press the rub in with your hands.
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Set up your grill for two-zone cooking — all burners on one side, none on the other. Preheat to 250°F.
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Place the tri-tip on the cool side, fat cap up. Close the lid.
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Cook until the internal temperature hits 125°F for medium-rare — about 35–45 minutes depending on thickness.
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Move the tri-tip to the hot side and sear 1–2 minutes per side for a good crust.
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Preheat your smoker to 225°F. Oak or hickory wood works beautifully here.
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Place the tri-tip fat cap up and smoke until internal temp reaches 125°F — roughly 45–60 minutes.
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For extra crust, finish with a hard sear on a screaming-hot grill or cast iron, 1 minute per side.
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Rest the tri-tip on a cutting board, loosely tented with foil, for at least 10 minutes. This is not optional. Walk away, resist temptation.
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Find the grain — it changes direction partway through the roast. Slice thin against the grain.
