Tri-tip is one of my favorite meats to cook. It’s a full-flavored cut of meat that remains juicy and moist when trimmed of fat.
I slice it thin for my family and add it to sourdough rolls for sandwiches, and top it with BBQ sauce or salsa. We also love throwing some on top of a salad or adding to nachos the next day.
Easy Smoked Tri-Tip
- 2.5-3.5 lbs. Tri-Tip thawed and trimmed
- 1 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- 1 tbsp Fresh Ground Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Olive Oil
On a cutting board coat the meat with olive oil. In a bowl add remaining ingredients and mix well. Sprinkle ingredients on the Trip-tip and rub in. For extra flavor you can place in a ziplock bag, place in refridgorator and let sit over night. When ready to cook start you smoker. I have a Traeger, so I set to the smoke setting which is a range of 150-180 degrees. Place Tri-Tip on grill and shut lid. Allow to smoke for one hour. Once you have smoke the meat for one hour bump the temperature up to high (400 degrees) for about twenty minutes, or until internal temp reaches about 140 degrees. Remove from grill and put on a cookie sheet and allow to rest for fifteen minutes. Slice and serve.