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 or even my Baked 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.
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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 Apply Dry Rub
Before you apply your dry rub to your meat, pat your meat down with a paper towel to remove as much moisture as possible. Next, you need a binder to help the dry rub stick to the meat. You can use olive oil or even yellow mustard. I prefer to use Yellow Mustard when cooking Tri-Tip.
Once the binder has been applied, liberally apply the dry rub all over the meat. Make sure you take the proper precautions not to cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the meat.
Recipe Variation
I’m also including a very simple seasoning, but you can use your own rub if you have one. Personally, I like to use my Santa Maria Tri-Tip Seasoning.
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.
I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
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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.
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Smoked Tri-Tip
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Ingredients
- 3 lbs Tri-Tip, silver skin and excess fat removed
Binder
- ¼ Cup Horseradish Sauce
- ¼ Cup Yellow Mustard
Dry Rub
- ¼ Cup Brown Sugar
- 1 Tbsp Kosher Salt
- ½ Tbsp Ground Black Pepper
- ½ Tbsp Garlic Powder
- 1 Tsp Ground Cloves
- 1 Tsp Ground Ginger
Instructions
- 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.
This recipe is very tasty. The combination of yellow mustard and horseradish gives the meat a great taste.