Smoked Tri-Tip

Step 1

Remove the tri-tip from the refrigerator 30 minutes before cooking so it reaches room temperature — this ensures even cooking throughout the meat.

Step 2

Pat the tri-tip completely dry with paper towels on all sides, pressing firmly to remove surface moisture so the rub adheres well.

Step 3

Combine 2 tablespoons salt, 1.5 tablespoons black pepper, 1 tablespoon garlic powder, and 1 tablespoon paprika in a small bowl and stir with a spoon until evenly mixed.

Step 4

Rub the entire surface of the tri-tip with 1 tablespoon olive oil, coating it evenly with your hands so the dry rub will stick.

Step 5

Sprinkle and press the dry rub mixture all over the tri-tip, covering the top, bottom, and sides completely with a thin, even layer.

Step 6

Set up your smoker according to its instructions and preheat to 225°F, then place 2 cups wood chips in the smoking chamber so they begin producing smoke.

Step 7

Place the rubbed tri-tip on the smoker grate, fat-side up, as far from the heat source as possible for indirect, even cooking.

Step 8

Smoke the tri-tip at 225°F for approximately 2.5 to 3 hours, maintaining consistent temperature and adding wood chips every 45 minutes to sustain smoke.

Step 9

Insert a meat thermometer into the thickest part of the tri-tip without touching bone — the meat is done when it reads 135°F for medium-rare.

Step 10

Remove the tri-tip from the smoker and place it on a clean cutting board, then let it rest uncovered for 10 minutes so the juices redistribute.

Step 11

Identify the grain direction (the lines of muscle fiber running through the meat), then slice against the grain in 1/4-inch-thick slices, using a sharp knife with a sawing motion.

Step 12

Transfer the sliced tri-tip to a serving platter and pour any juices from the cutting board over the top, then serve immediately.