How to Smoke a Tri-Tip
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If you are looking for an incredibly flavorful steak, one with a beefy taste and a texture that’s tender but with some chew, look no further than tri-tip. Thanks to its excellent marbling—those white flecks of fat that run throughout the meat—and the fact that it’s less expensive than other high quality beef cuts, tri-tip is nicknamed the poor man’s prime rib.
If you have never heard of tri-tip, however, you are not alone. Though delicious, it’s not as easy to find as some beef cuts. But it's definitely worth seeking out.
What is Tri-Tip?
Tri-tip, which hails from California, is a triangular shaped piece of beef with a robust meaty flavor. Like so many meat cuts, it’s known by different names, including triangle steak, Newport steak, and Santa Maria steak. When we talk about tri-tip steak, we’re not talking about a thin, individually portioned steak. Most of the time, what we mean is a tri-tip roast. Cut from the bottom sirloin, it’s smallish, usually ranging from 2 to 4 pounds. Once cooked, it’s then sliced for serving.
In the 1950s, tri-tip became an extremely popular choice for Santa Maria-style barbecue, which is popular along the central coast of California. For such cooking, the meat is slowly grilled over what’s known as red oak wood on a Santa Maria grill, which allows the coals to be raised and lowered as needed.
While the live fire of a Santa Maria grill provides some nice smoke flavor, smoking a tri-tip on a Traeger is easier; you just need to set your grill to a good smoking temperature and then let the pellet grill do its thing. If you want a nice dark crust on the outside, you simply sear the smoked meat briefly. When it comes time to slice, however, there is a trick to doing it. Read on to learn more about not only how to smoke a tri-tip on a Traeger, but also how to prep, season, and slice this delicious cut.
How to Trim Tri-Tip
Most of the time, a tri-tip roast will have on it some fat that you’ll need to trim off. With a sharp knife, slice off the thick layer of hard fat on top to expose the meat. (It’s ok to leave a little fat on for flavor.) Flip the roast over and remove excess fat from the other side of the roast as well as on the sides.
While trimming the fat, take a closer look at the roast. You can see that the grain of the meat runs in different directions on the two sections, which are divided by an obvious line of fat. This means that after cooking the roast, you’ll want to separate the two pieces to easily slice each across the grain, which results in the most tender bite.
How to Season Smoked Tri-Tip
For the classic Santa Maria tri-tip, the meat gets rubbed with a mix of garlic powder, salt, and black pepper. (Occasionally other spices, such as paprika, cayenne, or onion powder are included, too.) But you can flavor it with any of your favorite steak seasoning, including our Traeger rubs. Among our favorites for tri-tip are our Beef Rub, Prime Rib Rub, Blackened Saskatchewan, and our Coffee Rub. Even better, go with a combo of two or more of them. If you like, you can use a binder, such as Worcestershire sauce or mustard to help the spices adhere (rub it over the roast before seasoning), but it’s not necessary. Simply coat the meat all over with your seasoning of choice and let it sit at room temperature while your grill heats up.
How to Smoke Tri-Tip
When it comes to smoking a tri-tip, Traeger makes it easy. To start, pick your pellet. Hickory and mesquite offer the most smoke flavor, perfect for beef. Our limited edition Meat Church pellets offer a mix of both hickory and the classic oak.
Once you have your pellet selected, simply set the grill temperature to a good smoking temperature (usually between 180°F and 225°F). For the most smoke flavor, use Super Smoke, if available, but know that it will only work up to 225°F. For the easiest monitoring of the internal temperature of the tri-tip, insert a wired leave-in meat thermometer or a wireless one like MEATER, into the thickest part of the roast. Then just place the roast directly on the grill grate and let the Traeger do its magic.
Why You Should Sear Tri-Tip
If you like a crisp, beautifully browned crust, try the reverse sear method. For a reverse sear, you smoke the meat to a slightly lower temperature, usually around 120°F. Then you finish it by searing it either on the grill with the temperature turned up high, or in a hot skillet or on a hot griddle, such as the Traeger Flatrock. Not only does searing add color and texture but also those deep toasty notes you get from the Maillard reaction. To sear the smoked steak, either coat the roast with a little oil or oil the pan or griddle. Let the pan get very hot, then sear the meat on one side until nicely browned, 1 to 2 minutes. Flip and sear the other side until cooked to your desired internal temperature. Transfer the roast to a cutting board and let it rest before slicing.
How to Slice Tri-Tip
Remember when you looked at your raw tri-tip to note the grain? Now is the time to put what you learned into action. Look to see where the grain of the meat changes directions and cut the roast into two pieces along that line. Then turn the pieces as needed to cut across the grain. Thinner slices will keep the mouthfeel tender.
How to Make Chimichurri
You can serve tri-tip with just about anything you’d serve with steak, and that includes things like compound (flavored) butters, like this blue cheese one. Sauces, like our homemade steak sauce or our creamy mushroom sauce, are another great option. A very popular accompaniment for beef is chimichurri. A bright and zingy green herb sauce made famous in Argentina. Recipes for it vary but all act as a delicious counterpoint to rich beef. You can find quite a few recipes with chimichurri on our website, including one at the end of this article by Meat Church’s Matt Pittman, which includes smoked garlic and jalapeño.
FAQ
How many servings in a tri-tip?
A 2-pound tri-tip will feed 4 to 6 people.
What are other names for tri-tip?
Other names for tri-tip include Santa Maria cut, California cut, bottom sirloin tip, triangle cut, and Newport steak.
How long does it take to smoke tri-tip?
It depends on the size of the roast but figure about 2 hours is searing to finish and up to 3 is smoking only.
Tri-Tip with Smoked Garlic Jalapeno Chimichurri
by Matt Pittman
Prep Time
20 Min
Cook Time
50 Min
Serves
6
Pellets
Hickory
Matt Pittman, founder and CEO of the BBQ brand Meat Church, likes to pair reverse seared tri-tip with his take on chimichurri sauce. His version of the bright herb sauce includes a bit of heat from jalapeño, doubles down on the wood-fired flavor with smoked garlic, and features herbs that are coarsely chopped for more texture. Store any leftover smoked garlic in its oil in the fridge for up to a week; use it to jazz up a vinaigrette, tomato sauce, or gravy or to boost the flavor of mashed potatoes.
Ingredients
Smoked Garlic
| 1 | head garlic, cloves separated and peeled |
| 1/2 Cup | olive oil |
Tri-Tip
| 1 | 3- to 4-lb tri-tip |
| Meat Church Holy Gospel BBQ Rub | |
| Meat Church Gourmet Garlic and Herb Seasoning | |
| 1 Tablespoon | avocado oil or other neutral oil with a high smoke point |
Chimichurri
| 1 | jalapeño, finely chopped |
| 1 | medium shallot, finely chopped |
| 1 | bunch fresh cilantro, finely chopped |
| 1/2 | bunch fresh flat-leaf parsley, finely chopped |
| 1/3 Cup | finely chopped fresh oregano |
| Juice of 1 lemon | |
| 3/4 Cup | extra-virgin olive oil |
| 1/2 Cup | red wine vinegar |
| Meat Church Gourmet Season Salt |
1
Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.
2
Make the smoked garlic. Combine the garlic cloves and oil in a small saucepan. Place the saucepan directly on the grill grate and smoke until cloves are soft, about 2 hours. Remove the pan from the grill and set aside to cool. Transfer the cloves and oil to a container with a lid. The garlic will keep, refrigerated, for up to a week.
3
For the tri tip: Using a sharp knife, such as a filet knife, trim away all of the fat to expose the meat. Season liberally all over with the Holy Gospel and Garlic and Herb seasonings. Let rest for at least 15 minutes to let the rubs adhere.
4
If necessary, preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.
5
Holding a leave-in meat thermometer parallel to the work surface, insert it into the middle of the thickest end of the tri-tip. Place the tri-tip on the grill and smoke until it reaches 115°F to 120°F, about 45 minutes.
6
Heat a cast iron skillet over high heat. Add the oil, then add the smoked steak and cook on one side until nicely browned, 1 to 2 minutes. Flip and cook on the other side until done to your liking (130°F to 135°F for medium rare). Transfer to a cutting board and let rest for a few minutes.
7
Make the chimichurri. Combine about 6 cloves of the smoked garlic, the jalapeño, shallot, cilantro, parsley, oregano, and lemon juice in a bowl. Mix in the olive oil and vinegar. Season to taste with Meat Church Seasoning Salt.
8
Look at the tri-tip and notice that the grain runs in two different directions. Separate the tri-tip into two pieces where the grain changes. Thinly slice each piece against the grain and serve with chimichurri. Enjoy!
