Why You’ll Love Smoked Tri Tip Recipes

These are not smoked steaks that “only a mother could love.” Tri Tip recipes produce an excellent beefy flavor profile, enriched with the taste and aroma of smoke. Its tasty, juicy, and tender, and aren’t overly challenging to prepare. 

You can enjoy Smoked Tri Tip as the main event of your meal, or cut it into smaller portions for other applications. Unlike ribeye, Tri Tip won’t drain your budget (but it doesn’t taste cheap!).

A Closer Look: What is Tri Tip?

As the name implies, Tri Tip is a roughly triangular cut of beef. It comes from the bottom of the sirloin. While some cooks prepare it as-is for steak, many prefer to cut it into smaller pieces. 

Lean meat with balanced marbling characterizes Tri Tip. You get an ideal pairing of flavor and texture. Besides smoking it, Tri Tip can be used as a roast, turned into chili, or sliced into appropriate sizes for sandwiches, tacos, and Fajitas after it’s cooked. 

Tri Tip vs. Brisket

Brisket is a BIG piece of meat, a whole one weighing between 12 and 18 pounds! It’s cut from the breast and is rather tough, which is why I used slow cooking to render the fat and achieve tenderness. The best ways of preparing a brisket are slow-roasting, braising, or smoking. You’ll need to set aside time for your brisket, as it can take up to 12 hours to be ready. 

Tri Tip has less fat than a brisket. A whole, untrimmed roast weighs in around 5 pounds. It affords a beefier flavor. It won’t take you as long to cook, with a medium-rare finish being ideal. 

The History of Tri Tip

Tri-Tip became popular in the 1950s, originating in California. The story goes that the owner of the Santa Maria Market, Bob Schutz, introduced the cuts to shoppers. At this point, most people used it for ground beef or stew. Mr. Schutz, however, had other ideas, preparing it as a steak. 

Factoid: To this day, a nickname for Tri Tip is “California Cut” (or sometimes Santa Maria Steak).

Tri Tip Cooking Styles 

Tri Tip is a wonderfully versatile meat that you can cook in any number of ways:

Tri TIp Smoked with Reverse Sear

To achieve Tri Tip with reverse sear, you begin by marinating the steak for 4 hours. Set the smoker to 225°F. Smoke the meat until the interior temperature reaches 130°F. At this point, turn your grill up to high and quickly sear the steak on both sides. Let it rest for 10 minutes before serving. If you love scrumptious crust, you’ll want to give reverse searing a try. 

Smoked vs. Grilled

You can smoke or grill Tri Tip. Smoking infuses the steak with a deep smoky flavor and a beautifully bronzed bark. It takes longer to cook, but often yields tender, juicy results. 

Grilled Tri Tip doesn’t achieve the complex tastes of smoked. Nonetheless, you can get a crispier crust and enjoy a faster cooking time. You can use your choice of charcoal, pellet, or gas grills. 

Baking & Searing Tri Tip

If you don’t have a barbecue grill for Tri Tip, you can sear it and then finish it in the oven. Season the outside of the roast before searing it. I have several seasoning blends perfect for baking Tri Tip. Cuso’s Dirt® Seasoning (slightly sweet and earthy) lends a smoky quality. Cuso’s Gravel also has a distinct smoky edge and great texture, and Cuso’s Cowboy Butter imparts lush buttery notes to the meat. Set the oven to 350°F. Sear the meat on both sides, then transfer it to the oven. A 1 ½-pound piece takes about 18 minutes to cook to medium-rare (130°F). 

Tri Tip in a Slow Cooker?

A Tri Tip works well in a slow cooker because the “low and slow” heat has a similar effect to smoking it in terms of tenderness. It will develop a wonderful flavor that intensifies throughout the cooking. Try making a spice blend with coffee grounds, salt, pepper, and garlic powder. Toss in vegetables (onions, carrots, potatoes) for a well-rounded meal. Make sure there’s some broth or wine for moisture.

Pitmaster’s Personal Tip: The Age-Old Question of Fat Side Up or Down

Start the Tri-Tip with the fat side up so that as it cooks, the fat drippings naturally moisturize the meat. If you prefer, you can sear it quickly before turning it upward for a crispy bark.

Tri Tip Binders

The first question fellow grillers ask me about binders is whether you can taste them. The answer is, not for the most part. Applying binders helps make your seasoning rubs stay in place (which, in turn, improves your crust). But once you’re done cooking, you won’t usually detect them. 

• Honey: Honey helps herbs stick to the meat, and it adds a sweet note. Honey is also acidic, which means it can contribute to keeping the Tri Tip tender. You don’t need a lot. Just be careful because the natural sugar can burn at higher temperatures on your smoker.
• Hot Sauce: Besides helping to adhere spices, hot sauce can sneak through the grilling process, adding a subtle tang. It is not as sticky as honey or maple syrup, however. 
• Maple Syrup: Sweet and sticky like honey. It helps lock the Tri Tip’s juices inside. Maple Syrup can give your bark a slight caramel flavor. Just make sure you use it with a complementary rub like Cuso’s Maple Bourbon Seasoning.
• Mayonnaise: A very popular binder, especially if you like a substantial crust. The fat content adds to the meat’s natural juices.
• Mustard: Like honey, mustard contains natural acids that tenderize meat. Depending on how much you use, some flavor may still be noticeable. Mustard helps develop bark color.
• Olive oil: A great companion to brined Tri Tip. Olive oil is flavor-neutral, and it provides moisture. You can use it as a binder on a variety of meats.
• Wine: Besides being a great addition to marinades, it helps tenderize meat when used as a binder. You can use anything that drips off for basting.
• Whisky: Whisky and other alcohols like Bourbon and Tequila are used for their flavor, aroma, and potential tenderizing qualities. 
• Worcestershire Sauce: A sometimes-overlooked binder, Worcestershire sauce has a distinctive umami flavor note. This complements and often elevates the rub. 

My Favorite Cuso's Spices (Rubs) for Smoked Tri Tip

• Cuso’s Cowboy Butter
• Cuso’s Dirt®
• Cuso’s Dust
  
• Cuso’s Hot Honey
• Cuso’s Maple Bourbon
• Cuso’s Spicy Garlic Buffalo

Insider’s Scoop from Chef Cuso

No matter how delectable your Tri Tip smells, when it comes off the grill, don’t slice it immediately. Wrap it in aluminum foil or butcher paper and let it rest for 10-15 minutes. This way, the juices get redistributed, maintaining tenderness.

Other Tips for Successful Smoked Tri Tip

• Aroma: For aroma, use fresh herbs and spices wherever practicable.
• Temperature: Stay focused on your smoker’s temperature. Consistency of heat makes for better ribs (225°F). Be patient. Cooking the ribs at a high temperature dries them out. 
• Remove the membrane: Double-check that you removed the silver skin on the back of the Tri Tip before grilling. 
• Marinating: Although not an essential step, an 8-hour marinade can significantly enhance both the overall flavor profile and tenderness. 
• Searing. If you want a great crust, quickly sear the outside of the Tri Tip at high heat. Then, lower the temperature back down to maintain a low-and-slow cook. 
• Indirect Heat: If you are using charcoal, make sure the meat is on the side AWAY from the coals to prevent burning.
• Spritz the meat about every hour. You can use apple juice, beer, apple cider vinegar, or beef broth, for example.
• Instant Thermometer: Use a meat thermometer if you have one. That way, you will know when it’s done to perfection. This is a lean cut of meat. It becomes tough and chewy if overcooked. 
• Slicing: For tender results, cut against the grain with a good Chef’s Knife. Slicing with the grain makes the meat harder to chew. 
• Experiment. Contrary to the old axiom, it is okay to play with your food. It’s how you learn what you like best. 

Tip: Finding the Grain Direction

Tri-Tip has two distinct grains in one steak. They intersect around the halfway point, where there’s a slight curve. One will have fibers running at an angle, and the other has fibers running vertically. You’ll see this best when the meat is raw. Some cooks will separate the two sections before cooking for that reason. After cooking, when you find the grain, cut it perpendicularly. The idea is to break up the muscle fiber for easier chewing. 

Rounding Out Your Table

Wondering what goes with smoked Tri Tip? For wine, consider Malbec, Zinfandel (with fruity notes), Syrah (best paired with a bourbon-glazed steak), and Pinot Noir for something a little lighter-bodied. From the cocktail menu, there’s my Maple Bourbon Old Fashioned and Pina Colada

For side dishes, Tri Tip goes with just about everything. Some ideas for you include Smoked Deviled Eggs, Bowtie pasta & pepperoni, Apple Slaw, Fresh dill bread, Hasselback Potatoes, or Wedge Salad with blue cheese and walnuts.

Two Smoked Tri Tip Recipe Ideas

     Smoked Tri Tip Morsels

This resembles burnt ends. Remove the silverskin and excess fat. Cut the steak into approximately 1” cubes. Pour a little olive oil over the steak bits and mix. Sprinkle some of my Grass Seasoning and Roasted Garlic and Onion Seasoning all over and toss. Place in the smoker for an hour (they should reach 120°F internally). Transfer into an aluminum pan. Douse them with my Lava Sauce and a stick of butter cut into pieces. Evenly distribute those over the top of the sauce. Return the bits to the smoker. When the meat reaches 130°F, it’s done and ready to eat..

     Smoked Tri Tip Coffee Brine

For a three-pound Tri Tip you’ll need 5 cups of coffee, ⅓ cup kosher salt, 1 tbsp orange peel, 1 tbsp ginger, ¼ cup brown sugar, ½ onion chopped, and ¼ cup bourbon. Put these in a large enough container so they’ll cover the Tri Tip while brining. Let the meat sit in the liquid for 3-5 hours before cooking. There’s no need to rinse. You can apply your rub right away (try Cuso’s Dirt) and smoke this as you would any Tri Tip recipe. Use pecan smoking wood. 

Storing, Reheating & Leftovers

Refrigerator

You can keep the smoked Tri Tip in the coldest part of your refrigerator for 4 days. If vacuum-sealed in the freezer, the shelf life is approximately one year.

Warming

To reheat, wrap the meat in aluminum foil. Put it in a 225°F oven for 30 minutes. 

Using Leftovers

Not sure what to do with leftovers? There are many really tasty options, including.

• Beef & broccoli
• Breakfast burritos
• Hash
• Loaded potatoes
• Sandwiches
• Shepherd’s pie
• Steak & eggs
• Stew
• Stroganoff

Related Tri Tip Recipes & Blogs:

Brisket Style Tri Tip: A little Dirt®, a slather of hot sauce, and richly basted in tallow.  

California Breakfast Board: Steak, Dungeness Crab, eggs, grapes, cheddar cheese, berries, and nuts. It’s a buffet! 

Homemade Tri Tip Sandwich (hangover cure): Tri Tip reverse seared over charcoal, smothered in fried onions and green pepper, cheese, and topped off with pesto mayo! Very satisfying. 

Maple Bourbon Tri Tip Charcoal grilled and smoked, then bathed in bourbon. It’s a party in your mouth.

Grilling Tri Tip Steaks with Chimichurri Sauce: Seared to perfection with bright, fresh chimichurri sauce.

Tutorial Reverse Seared BBQ Tri Tip Steak First time grilling Tri Tip using the reverse searing method? Learn what you need to know for a spectacular steak experience.

FAQs About Smoked Tri Tip Steak

What is the best temperature for smoking a Tri Tip?

Go low and slow. Your smoker should stay between 225°F and 275°F.

How long does it take to cook a Tri Tip on the smoker?

Provided your smoker is at the proper temperature, you can plan on 1-2 hours. The size of the piece also plays a role in the equation.

When is Smoked Tri Tip Done?

When the internal temperature of the meat is 130°F to 135°F, it is medium rare. This is the cook you want to make as your goal to keep the meat tender. There is some carryover cooking, so pull the meat just before it reaches 130°F.

If I want to sear the Tri Tip steak, should I do so before or after smoking?

Most chefs recommend searing after smoking the meat to achieve a delectable crust. You can sear it in an iron skillet or on the smoker after you raise the temperature.

What if I like my steak done more than medium rare?

You can cook the Tri-Tip to a higher level of doneness, but try to keep it no more than medium. Medium-well and well-done both increase the chance of your meat being tough.

People Also Ask

Should I trim the fat before or after brining>

Most definitely before. The fat cannot absorb flavor.

How soon before grilling should I season my Tri Tip?

Ensure your meat has reached room temperature. Then pat it with a paper towel, and apply your spice. Leave it for at least 2 hours, up to 8 hours, before you heat the smoker.

The Takeaway

If you’ve never smoked Tri Tip, you are in for a treat. It’s simply yummy. And when you add good quality herbs and spices, like those from my all-natural line of seasonings, the flavor experience is outstanding. When you try a recipe, be sure to contact us and let us know what you think. 

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