For a long time I was planning on making a Low and Slow Smoked Tri Tip.
Recently I ordered one from Crowd Cow (LINK)and now it was time to start cooking.
Since this was my first time smoking a tri-tip I took my time and thought a long time about what seasoning to use.
I did not want the seasoning to take too much away from the flavor of the meat so I kept it fairly light and did not use too many strong flavors.
Tri Tip Seasoning
- 2 Tbsp Brown sugar
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic powder
- 1 Tsp Smoked paprika
- 1 Tsp Cayenne pepper
- 1 Tsp Onion powder
Prepping The Tri Tip
Since I bought my Tri Tip from Crowd Cow there was not much more prepping to do than cutting off a few very small pieces of fat.
Tip: Try to remember the way the grain in the meat runs. This makes it easier to slice the Tri Tip later.
Smoking Tri Tip
Tri Tip is, in my opinion, a delicate cut of meat and this means that you have to pay a lot of attention to how to smoke this piece of beef.
it will get overcooked fast and that turns it into a hard-to-chew piece of meat. The reason for that is that it does not contain a lot of fat.
Set Up Smoker
This time I used my UDS smoker and added apple wood chunks.
I chose apple wood for the same reason I used a light seasoning and that is the delicate meat a Tri Tip is.
Smoker Temperature
I love to smoke low and slow at 225 °F (107°C) and think this is the perfect temperature to smoke Tri Tip.
Smoked Tri Tip Internal Temperature
This is a personal choice and it depends on how rare or done you like your Tri Tip.
Here are some temperatures you can use:
- 125°F ( °51C) for rare.
- 130°F ( °54C) for medium rare.
- 135°F ( °57C) for medium.
- 140°F ( °60C) for medium well.
- 150°F ( °65C) for well done.
I prefer medium rare to medium.
To keep your eye on the internal temperature the best thing to do is use a digital probe thermometer (LINK) and insert the probe in the thickest part of the Tri Tip.
On average it takes about 30 minutes for each pound. My tri tip was about 3 pounds so I knew it would take about one and a half hours. (90 minutes)
Tip: Start your smoker and give it time to stabilize at 225°F (°107C)
My goal was to smoke the Tri Tip to medium rare and then since the temperature still rises, rest and let it come to medium.
After about 75 minutes and reaching an internal temperature of 130°F (54°C) I pulled the meat from the grill and wrapped it in aluminum foil to let it rest for 10 – 15 minutes.
After this, I checked the internal temperature with my digital pocket thermometer (link to thermometer) and it read 133 °F (56°C) very close to the temperature I was aiming for.
Slicing Tri Tip
Now we come to a part that is even for more experienced cooks not easy to do.
I have been reading and watching videos about how to do this and that was the reason I gave you the tip at the beginning to try to remember the way the grain runs.
Tri Tip has to be cut against the grain! If you don’t cut it against the grain the meat is harder to chew.
I started cutting wrong first and realized that after a few slices and started cutting the right way.
Smoked Tri Tip
Equipment
- 1 Smoker
- 1 Spatula
- 1 Shaker For Seasoning
Ingredients
- 2 Tbsp Brown Sugar
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic Powder
- 1 Tsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- 1 Tsp Onion Powder
Instructions
Prepping The Tri Tip
- Have a good look at the trip.
- Try to remember the way the grain is.
- Remove excessive fat
- Season Tri Tip with seasoning
Notes
For a long time I was planning on making a Low and Slow Smoked Tri Tip.
Recently I ordered one from Crowd Cow and now it was time to start cooking.
Since this was my first time smoking a tri tip I took my time and thought a long time about what seasoning to use.
I did not want the seasoning take too much away from the flavor of the meat so I kept it fairly light and did not used too many strong flavors.
Tri Tip Seasoning
- 2 Tbsp Brown sugar
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic powder
- 1 Tsp Smoked paprika
- 1 Tsp Cayenne pepper
- 1 Tsp Onion powder
Prepping The Tri Tip
Since I bought my Tri Tip from Crowd Cow there was not much more prepping to do than cutting of a few very small pieces of fat. Tip: Try to remember the way the grain in the meat runs. This makes it easier to slice the Tri Tip later.
Smoking Tri Tip
Tri Tip is, in my opinion, a delicate cut of meat and this means that you have to pay a lot of attention on how to smoke this piece of beef. it will get over cooked fast and that turns it into a hard to chew piece of meat. The reason for that is that it does not contain a lot of fat.Set Up Smoker
This time I used my UDS smoker and added smoke apple wood chunks. I choose apple wood for the same reason I used a light seasoning and that is the delicate meat a Tri Tip is.Smoker Temperature
I love to smoke low and slow on 225 °F (107°C) and think this is the perfect temperature to smoke Tri Tip.Internal Temperature for Smoked Tri Tip
This is a personal choice and it depends on how rare or done you like your Tri Tip. Here are some temperatures you can use:- 125°F ( °51C) for rare.
- 130°F ( °54C) for medium rare.
- 135°F ( °57C) for medium.
- 140°F ( °60C) for medium well.
- 150°F ( °65C)for well done.
After reaching an internal temperature 130°F (54°C) I pulled the meat from the grill and wrapped it in aluminum foil to let it rest for 10 – 15 minutes.
After this I checked the internal temperature with my digital pocket thermometer and it read 133 °F (56°C) very clos to the temperature I was aiming for.
Slicing Tri Tip
Now we come to a part that is even for more experienced cooks not easy to do. I have been reading and watched videos about how to do this and that was the reason I gave you the tip at the beginning to try to remember the way the grain runs. Tri Tip has to be cut against the grain! If you don’t cut it against the grain the meat is harder to chew. I started cutting wrong first and realized that after a few slices and started cutting the right way.
Nutrition
Reversed Smoked Tri Tip
One thing I want to try next time is a reversed smoked tri tip. This means smoking the meat to a rare temperature and then finishing it off on a hot grill and keeping it there until you have reached medium or medium well.
Smoked Tri Tip – My Experience
This was my first smoked Tri Tip but certainly not my last one. I was very happy with the way it turned out and how tender it was.
All I can say is that you have to pay attention to the temperature in the smoker and keep a sharp eye on the internal temperature.
You can go from medium rare to overcooked in a matter of minutes.
Although this is not a cheap cut of meat I can highly recommend it for you to try.
I am sure that if you follow my step-by-step guide here you will end up with the best slow-smoked tri tip!
Tri tips was not one of the easiest things to smoke but I still added it to my smoker recipes because of the amazing taste.
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Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken