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+ servings
Smoked tri tip on a silver tray.

Smoked Tri-Tip

Tri-tip is a quality cut of meat with the big, bold, juicy flavor of grilled steaks--what better way to enjoy it this summer than making a Smoked Tri-Tip in the backyard? Fire up that smoker--you know you want to. 
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 2 hours
Resting 15 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 561kcal


  • 2.5-3 pounds tri tip one tri-tip roast
  • 2 tablespoons yellow mustard
  • 2 tablespoons bbq dry rub


  • Brush the tri tip with mustard, coating all sides.
  • Shake the rub all over the tri tip and rub it in, covering every part of the meat.
  • Let the meat rest at room temperature as the smoker heats up.
  • Once the smoker has reached temp, 200-225 degrees, add the tri tip, directly on the grate, or using another cooling rack for easy transfers, and place the lid on the smoker.
  • Check the tri tip after 1 hour and take the temperature.
  • Once the tri tip reaches between 130 and 135 degrees, transfer the meat to a dish and cover loosely with foil.
  • Let the meat rest for 15 minutes before slicing thinly across the grain.


Calories: 561kcal