I’m not trimming… I want to keep all the fat on this Tri Tip for flavor. Smother it in TX Brisket Rub (or classic salt & pepper), drop it straight over glowing coals on a Santa Maria grill—press it into the grate to carve a deep sear. Flip every few minutes. Then lift it to indirect heat until the probe reads 125–130°F. Twenty-minute rest, slice against the grain; simplicity and smoke rule.
Cook tri-tip Santa Maria-style right over the coals for big flavor and a smoky crust. This open-fire tri-tip recipe keeps it simple—just bold seasoning, live fire, and a juicy medium-rare finish.
Ingredients
1 whole Tri-Tip roast (untrimmed)
Killer Hogs TX Brisket Rub (or salt and coarse black pepper)
Instructions
Don’t Trim a Thing
Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it.
Season Heavy
Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust.
Build the Fire
Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up.
Sear Over High Heat
Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides.
Finish Over Medium Heat
Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare.
Rest and Slice
Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.
This tri-tip is all about cooking beef the old-school way—over a live fire. Season it heavy with salt and pepper, then drop it straight over hot coals on a Santa Maria grill to build that smoky crust. Flip it often, ease it up off the heat, and cook to a juicy medium-rare. Rest it, slice it thin against the grain, and you’ve got bold flavor, tender beef, and a recipe built for the backyard fire pit or grill.
Smoked Tri-Tip is one of those recipes; once you try it, there will be no going back. The end result is a flavorful steak. If juiciness and flavor are important to you, then smoking a tri-tip is a great thing to do! It doesn’t take more than 2-3 hours, and it’ll be the best thing you’ve tasted in a while.
Serve the Smoked Tri Tip with your favorite barbecue sauce
What is smoked tri-tip?
Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches. Smoked tri-tip has become very popular in recent years, and it is a great option for anyone looking to try something different at their next cookout or get-together.
Ingredients for Smoked Tri-Tip
Grab your ingredients for the Smoked Tri Tip
Tri-Tip Roast – this type of meat is taken from the bottom sirloin of a cow and is often served with au jus or salsa.
Salt – adding a generous amount of salt to smoked tri-tip can help to infuse the meat with even more flavor.
Pepper – another great way to infuse smoked tri-tip with flavor is by using pepper. You can use any variety of pepper, including black, white, and red.
Garlic powder – garlic powder is another great way to add flavor to your smoked tri tip. Depending on your preference, you can use as much or as little as you like.
Soy sauce – adding a bit of soy sauce can also help to infuse smoked tri-tip with even more flavor.
Unsalted butter – is used to help cook the smoked tri-tip.
Now it’s time to smoke the Tri Tip
How to Smoke Tri Tip
Trim any silverskin or hard fat from the Tri-Tip
In a small bowl combine seasonings
Coat the Tri Tip well with the seasoning
Pat dry and season evenly all sides of the roast and lightly pat to ensure it stays
Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare)
Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
Rest the tri-tip for 10 minutes before slicing against the grain and serving.
How to Sear Smoked Tri Tip Roast
After the Tri Tip comes off the smoker, add butter to a cast iron skillet and sear the meat
If you want to add a crispy, caramelized crust to your smoked tri-tip roast, there are a few simple steps that you can follow.
Preheat your grill or pan over high heat until it is very hot. Rub some oil or butter onto the surface of the meat and season it as desired.
Place the meat on the grill or in the pan and cook it for a few minutes per side until a nice crust has formed. Remove the smoked tri-tip from the heat and allow it to rest for at least 5-10 minutes before slicing and serving it.
What sauce would you serve with your Smoked Tri Tip?
Serving Smoked Tri-Tip
There are many different ways that you can serve smoked tri-tip. Some simple and delicious options include:
Slice the smoked tri-tip thinly and serve it on sandwiches, tacos, or burritos.
Serve the smoked tri-tip with a generous drizzle of au jus, salsa, or other sauces.
Pair it with roasted vegetables, like potatoes and onions, to create a filling and satisfying meal.
Mix in some additional spices or seasonings to give the smoked tri-tip even more of a unique flavor profile.
Cook the Tri Tip until it’s 130-135°F for Medium Rare
Slicing your Tri Tip roast Recipe
One of the easiest, most flavorful cuts of beef to cook is a tri tip roast. When it comes to Tri Tip, slicing against the grain is important.
To slice your tri-tip roast, start with a sharp chef’s knife and a clean cutting board. Place the roast flat on the cutting board, with one of the short ends facing you.
Make several slices against the grain in one direction until you have gone halfway through the meat. Then rotate the roast 90 degrees and make more slices in the other direction. Continue slicing this way, until you have evenly sliced through the whole roast.
Now it’s time to smoke the Tri Tip
How Long to Smoke a Tri-Tip
Learning How to smoke a tri-tip is easier than ever! Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare). Making sure the roast is medium rare on the inside is super important.
Don’t skip searing the Tri Tip in butter, it gives it lots of flavor
Smoked tri-tip is a delicious cut of meat that comes from the bottom sirloin section of a cow. It is typically smoked in order to infuse it with flavor and give it a great texture and tenderness that is perfect for slicing or serving as-is on sandwiches.
Course Smoked Recipes
Cuisine American
Prep Time 5minutes
Cook Time 2hours
Servings 8people
Calories 83kcal
Author Mark Rogers
Ingredients
4eaTri-Tip Roast(3-4 pounds)
1/3cupsea salt
1/3cupground black pepper
1/3cupgarlic powder
2tablespoonsunsalted butter
Instructions
Trim any silverskin or hard fat from the Tri-Tip.
In a small bowl combine seasonings.
Pat dry and season evenly all sides of the roast and lightly pat to ensure that the seasoning stays on the tri tip.
Set the smoker to 180-220° F and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare).
Remove the Tri-Tip from the smoker and increase your pellet grill temperature to 500° F.
Place a cast-iron skillet on the smoker grates, once the grill gets to temperature, add the butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
Rest the tri-tip for 10 minutes before slicing against the grain and serving.
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