Smoked Tri Tip (2024)

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Hey there! If you’re a meat lover, you’re gonna wanna know about tri-tip! This beefy, triangle-shaped steak is seriously delicious and packs a ton of flavor. Plus, it’s super versatile, meaning you can cook it up on the grill, in the oven, or smoke it to perfection. Trust me, once you try tri-tip, you’ll be hooked!

What is Tri Tip?

Tri tip is cut from the bottom sirloin subprimal, which is located at the hindquarters of a beef animal. This cut is triangular in shape and is defined by the three primary muscles that make it up. It is a relatively lean cut of meat with a good marbling of fat throughout, making it ideal for grilling and roasting.

Tri tip wasn’t always known as a steak or roast. Historically, this cut was used as stew or thrown into the grinder along with other cuts to make ground beef. This is because “tough” or undesirable cuts are destined to be ground beef. It was thought that it wasn’t worth serving this cut on its own.

Tri-tip gained mainstream popularity in the 1950s when it was introduced to the menu of Santa Maria style BBQ restaurants in California, where it quickly became a favorite of locals and visitors alike. Its delicious flavor and versatility in cooking made it a hit, and its popularity eventually spread beyond California to other regions in the US and Canada. Smoked tri tip in backyard backyard BBQ’s is a popular way to enjoy this cut of beef.

Where to Buy Tri Tip

Tri tip can be found at some grocery stores and most butcher shops. It is typically sold as a whole roast, but it can also be purchased as individual steaks. When selecting a tri tip, look for a cut that has good marbling and is bright red in color. Check if it comes with a fat cap, as some are sold with it, while others are sold without it. This comes down to personal preference so let’s talk about whether to get a tri tip with or without the fat cap.

Trimmed or Untrimmed Tri Tip

Tri tip is sold both trimmed and untrimmed. This is referring to the presence of the fat cap on the tri tip. A fat cap is a layer of fat that covers one side of a piece of meat, usually beef or pork. It is a common feature of certain cuts of meat, such as brisket and tri-tip, and is left intact during cooking to help keep the meat moist and flavorful. The fat cap can be trimmed off before or after cooking, depending on personal preference and the cooking method used.

Untrimmed tri tip has a layer of fat that helps keep it moist during cooking and provides additional flavor. As it cooks, the fat slowly melts during cooking and bastes the meat. For smoked tri tip, our preference is to leave the fat cap on.

A trimmed tri tip has had most of the fat removed, making it leaner but potentially drier when cooked. The one advantage of removing the fat cap is that there is more surface area for seasonings or a dry rub.

Preparing the Tri Tip

Tri tip is an excellent cut of meat for grilling, roasting, and smoking. Before cooking, it is best to let the meat come to room temperature. This ensures that it cooks evenly and prevents the meat from drying out. To do this, take the meat out of the refrigerator and let it sit at room temperature for about an hour.

Trim the Tri Tip

Decide if you need to trim your tri tip. If you choose to keep the fat cap on your tri tip, it’s important to trim it down so that it’s not too thick. A fat cap that is too thick can result in large amounts of fat remaining on your roast because that fat hasn’t rendered. A good rule of thumb is to trim the fat cap down to around 1/4 inch thickness, ensuring that there is still enough fat to keep the meat moist and flavorful during cooking. You can do this by using a sharp knife to trim away any excess fat, leaving just enough to protect the meat while also preventing it from being too fatty.

Removing the fat cap entirely from your tri-tip is a viable option if you prefer a leaner cut of meat. Without the fat cap, the tri-tip may not be as moist or flavorful as it would be with the fat cap intact, but it can still be delicious when seasoned properly and cooked to perfection. When removing the fat cap, it’s important to use a sharp knife and remove as much of the fat as possible without removing any of the meat. Whether you keep or remove the fat cap is a matter of personal preference, but both options can result in a delicious and satisfying meal.

Season the Tri Tip

Seasoning the tri-tip is an essential step to bringing out its full flavor potential.

Start with a thin layer of olive oil over the entire surface of the tri tip. Next, decide on the seasonings. Since tri-tip is a relatively lean cut of meat, you can keep the seasoning simple to allow the natural flavors of the beef to shine through. A classic seasoning blend for tri-tip consists of kosher salt, black pepper, and garlic powder.

You can also add other herbs and spices, such as rosemary, thyme, or cumin, to customize the flavor to your liking. Be sure to generously coat the tri-tip with the seasoning, rubbing it into the meat to ensure that the flavors penetrate the meat evenly. With the right seasoning blend, your tri-tip will be bursting with flavor and sure to impress.

If you’ve left the fat cap on, there is no need to season the fat cap itself.

Cooking Tri Tip

Grilling Tri Tip

To grill tri tip, start by seasoning it with salt and pepper, or a dry rub of your choice. Prepare the grill with medium-high heat on one side and indirect heat on the other side. Sear the tri tip over medium-high heat on both sides to create a nice crust. Move the tri tip and continue cooking on indirect heat until the internal temperature reaches your desired level of doneness (usually 125°F for medium-rare, as the temperature will rise while resting).

Roasting Tri Tip

To roast tri tip, season it and then sear it in a hot pan before transferring it to the oven. Roast the tri tip at 425°F for about 20-25 minutes or until the internal temperature reaches your desired level of doneness.

Smoking Tri Tip

For smoked tri tip, season the tri tip and then smoke it at a temperature of around 225°F for about 1-1.5 hours, until it reaches an internal temperature of 125ºF. Remove from the smoker and sear each side in a cast iron skillet before letting it rest.

Slicing the Tri Tip

Slicing the tri-tip correctly is crucial to ensure optimal texture and flavor. It’s important to slice the meat against the grain, which means cutting perpendicular to the direction of the muscle fibers. This helps to break down the connective tissues and results in a more tender bite.

Tri tip has muscle fibers that run in different directions so you will have to adjust your knife angle to continue slicing against the grain. It’s easiest to find where the grains change directions and then cut the tri tip into 2 sections. Now, cut each section against the grain like this.

When slicing, aim for slices that are about 1/4 inch thick. You can also adjust the thickness based on personal preference or the desired presentation of the meat. It’s best to slice the meat right before serving to prevent it from drying out. By slicing against the grain, you’ll be able to enjoy the full flavour and tenderness of the tri-tip, making it a delicious addition to any meal.

Tri tip is a delicious and versatile cut of beef that is perfect for any occasion. Whether you grill it, roast it, or smoke it, tri tip is sure to impress. So next time you’re at the butcher shop, consider picking up a tri tip and giving it a try!