Smoked Tri-Tip

If you are in the mood for some delicious Tri-Tip and own a smoker, then read on and learn how to smoke a Tri-Tip.

I love Tri-Tip. And since I love using my smoker I decided to try a Smoked Tri-Tip instead of Grilled Tri-Tip or Slow Cooker BBQ Tri-Tip.

💭 What is Tri-Tip

Tri-Tip is a triangular-shaped piece of beef located at the bottom of the sirloin region of the cow. It's pretty lean but has just enough fat to keep it juicy and flavorful during cooking.

This cut of meat gained popularity in California during the 1950s and is now a favorite across the US and probably a few other countries.

🧂 How to use Dry Rub

Before you apply the dry rub to the tri-tip, make sure you pat it down with a paper towel to remove as much moisture as you can.

Next, you should apply the binder to help the dry rub stick to the meat. For this smoke, I am using a combination of yellow mustard and horseradish but you can substitute (see below) or not use a binder at all.

💭 Why Smoke Tri-Tip

Smoking tri-tip will add an extra layer of flavor and smoky goodness to this delicious cut of meat. The slow-cooking process allows the flavors to meld together while infusing it with that much-desired smokiness.

💭 Ingredient Substitution

You can use some Dijon Mustard or Spicy Brown Mustard instead of the yellow mustard and horseradish mixture for the binder. If you decide not to use a binder, make sure the dry rub adheres to the meat.

I strongly suggest you get a digital thermometer if you don't already own one. Even if it's a cheap one. When cooking meat like this tri-tip, you need to cook to internal temperature, not time.

💭 Serving Suggestions

Once sliced you can serve with your favorite sides like baked beans, corn on the cob or even potato salad. Whatever you are in the mood for!

You can also serve it up on your favorite bun with some BBQ Sauce and crunchy coleslaw. I love Tri-Tip Sandwiches.

📋 Gather your Ingredients

You will need the following ingredients to make this Smoked Tri-Tip recipe (see recipe card for quantities): Tri-Tip, Horseradish, Yellow Mustard, Brown Sugar, Kosher Salt, Ground Black Pepper, Garlic Powder, Ground Cloves and Ground Ginger.

🥣 How to make Smoked Tri-Tip

In a small bowl, combine the horseradish and yellow mustard. Mix till well combined.
In another small bowl, mix all the dry rub ingredients together.
Coat the tri-tip with yellow mustard and horseradish mixture. Generously season all sides of the tri-tip with the dry rub and let rest at room temperature for 30 minutes.
Preheat your smoker to 225°F and cook until the internal temperature of the tri-tip reaches 130°F for medium-rare or 140°F for medium. It can take up to 1 hour per pound to reach those temperatures.
If your smoker is equipped with a searing function, you can optionally crank up the heat and sear on each side for a couple of minutes to get that nice char on the outside.
Let the tri-tip rest for about 10 minutes before slicing it against the grain.

📖 Recipe