Juicy Smoked Tri Tip Recipe
Put this ultra juicy smoked tri tip on the dinner menu when you need a meal that's sure to impress! In just 90 minutes with only a handful of simple ingredients and very little hands-on preparation, you can put the most flavorful, tender tri-tip steak on the table after smoking to absolute perfection.
How to Make the Best Juicy Smoked Tri Tip
This ultra juicy smoked tri tip is the perfect centerpiece for an impressive dinner without the fuss. With minimal hands-on preparation and just a handful of simple ingredients, you’ll have a tender, flavorful steak that’s been smoked to absolute perfection in just 90 minutes.
What makes this recipe stand out is its simplicity combined with incredible flavor. The dry rub of salt, pepper, garlic powder, and smoked paprika creates a delicious crust, while the low-and-slow smoking method keeps the meat incredibly juicy. The final sear in a hot cast-iron skillet with salted butter adds a golden crust that seals in all those succulent juices.
Whether you’re smoking for a special occasion or a regular weeknight dinner, this tri tip is sure to impress. Every bite delivers tender, flavorful beef that will have your guests asking for the recipe. Serve it sliced thin with the pan drippings spooned over top for maximum indulgence.
Juicy Smoked Tri Tip
Put this ultra juicy smoked tri tip on the dinner menu when you need a meal that's sure to impress! In just 90 minutes with only a handful of simple ingredients and very little hands-on preparation, you can put the most flavorful, tender tri-tip steak on the table after smoking to absolute perfection.
Ingredients
Main
Instructions
Preparation
- If the tri tip is untrimmed, use a sharp knife to cut off the large fat cap. Flip the tri tip and trim off any excessive pieces of fat and silver skin. Even if your tri tip was trimmed, make sure it doesn't need any additional trimming and remove those spots if necessary.
- Rub the olive oil all over the tri tip.
- Stir together the salt, black pepper, garlic powder and smoked paprika and rub all over the meat so that it's well-coated. If desired, you can wrap the meat in plastic wrap and allow it to dry brine in the refrigerator for 12-24 hours. However, this step is optional, and you can move straight to smoking if you'd like.
Smoking & Searing
- Place the tri tip directly on the grates of a 225-degree F smoker with a water pan. Insert the leave-in meat thermometer, close the lid and smoke until it reaches 5-10 degrees below your desired final internal temperature.
- As the meat nears your desired temperature, heat a cast-iron skillet over medium-high heat until it's blazingly hot. Right before searing the meat, add the butter, which will melt almost instantly. Place the tri tip in the hot skillet. You might need to curl the small end to help it fully fit. Sear until browned, about two to three minutes. Flip and repeat on the other side.
- Remove the tri tip from the skillet and place on a cutting board. Allow it to rest for five to 10 minutes. Cut into thin slices against the grain, rotating the meat as needed when the grain direction changes. If desired, spoon remaining melted butter on meat and serve. Enjoy!