18 Delicious Smoked Tri Tip Recipes Amazing

Ever find yourself staring at a beautiful piece of smoked tri-tip, wondering how to turn it into something extraordinary? You’re in luck! Our roundup of 18 Delicious Smoked Tri Tip Recipes is here to inspire your next culinary adventure. From savory rubs to mouthwatering marinades, these recipes promise to elevate your cooking game. Ready to explore flavors that’ll have everyone asking for seconds? Let’s dive in!

Classic Smoked Tri Tip with Garlic and Herb Rub

Howdy, meat lovers! If you’re looking to impress at your next backyard bash or just treat yourself to something spectacular, this Classic Smoked Tri Tip with Garlic and Herb Rub is your ticket to flavor town. It’s smoky, it’s herby, and it’s downright delicious—no fancy chef skills required!

Ingredients

• 1 tri-tip roast (about 2.5 to 3 pounds)
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced (because more is always better)
• A hearty sprinkle of salt and freshly ground black pepper
• 1 tablespoon of smoked paprika (for that smoky whisper)
• 1 teaspoon of dried rosemary (crush it between your fingers to wake it up)
• 1 teaspoon of dried thyme (same deal as the rosemary)

Instructions

1. Fire up your smoker to a steady 225°F—low and slow is the name of the game here.
2. While the smoker gets cozy, mix the olive oil, minced garlic, salt, pepper, smoked paprika, rosemary, and thyme in a bowl to create your herb rub. Tip: Letting it sit for a few minutes helps the flavors marry.
3. Massage the rub all over the tri-tip like it’s a spa day for the meat. Every nook and cranny should be covered.
4. Place the tri-tip in the smoker, fat side up, because fat equals flavor, and we’re all about that life.
5. Smoke until the internal temperature hits 135°F for medium-rare, about 2 to 2.5 hours. Tip: Use a meat thermometer to avoid guesswork—your future self will thank you.
6. Once it hits temp, pull it off and let it rest for 10 minutes. Tip: Resting is non-negotiable; it lets the juices redistribute so every bite is perfect.
7. Slice against the grain—this is crucial for tenderness—and serve.

Unbelievable, right? The tri-tip comes out with a crust that’s packed with flavor and a pink center that’s juicy as can be. Try serving it sliced thin over a bed of arugula with a squeeze of lemon for a next-level salad situation.

Smoked Tri Tip with Coffee Chili Rub

Feast your eyes (and eventually your mouth) on this smoky, spicy, and slightly caffeinated masterpiece that’s about to become the star of your BBQ game. It’s the kind of dish that makes your neighbors peek over the fence, wondering what magic you’re cooking up this time.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A couple of tablespoons of olive oil
• 1/4 cup of finely ground coffee
• 2 tbsp of chili powder
• 1 tbsp of smoked paprika
• A splash of apple cider vinegar
• 1 tsp of garlic powder
• 1 tsp of onion powder
• A generous pinch of salt and pepper

Instructions

1. Preheat your smoker to 225°F. Pat the tri tip dry with paper towels to ensure the rub sticks like a charm.
2. In a bowl, mix together the coffee, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. This is your flavor bomb—handle with care.
3. Rub the tri tip all over with olive oil, then massage the coffee chili rub into it like it’s a spa day for meat. Every inch should be covered.
4. Place the tri tip in the smoker. Close the lid and let it smoke for about 2 hours, or until the internal temperature hits 135°F for medium-rare. Use a meat thermometer—it’s your best friend here.
5. Once it hits temp, pull it off the smoker and let it rest for 10 minutes. This lets the juices redistribute, making every bite as juicy as your favorite rom-com.
6. Slice against the grain for maximum tenderness. Serve it up and watch it disappear faster than your last diet resolution.

Perfectly smoky with a kick of coffee and chili, this tri tip is a texture dream—tender, juicy, and with a crust that’s got just the right amount of crunch. Try serving it sliced thin over a bed of creamy polenta, or pile it high on a toasted bun for a sandwich that’ll make you the envy of the block.

Santa Maria Style Smoked Tri Tip

Mmm, let’s talk about a dish that’s as fun to make as it is to devour – the Santa Maria Style Smoked Tri Tip. This bad boy is all about that smoky, juicy goodness that’ll have your taste buds doing a happy dance. Perfect for when you want to impress without the stress!

Ingredients

• 1 tri-tip roast (about 2.5 lbs)
• A generous sprinkle of Santa Maria seasoning (or make your own with garlic powder, salt, pepper, and a pinch of sugar)
• A couple of cups of oak wood chips (because that smoky flavor is non-negotiable)
• A splash of olive oil (just enough to give the roast a little massage)

Instructions

1. Fire up your smoker to a cozy 225°F – low and slow is the name of the game here.
2. While the smoker’s getting toasty, rub that tri-tip all over with olive oil, then coat it in the Santa Maria seasoning like it’s going out of style.
3. Once the smoker’s ready, toss in those oak wood chips for that authentic Santa Maria vibe.
4. Place the tri-tip on the smoker grate, fat side up because we’re not monsters – that fat’s gonna baste the meat as it cooks.
5. Close the lid and let it smoke for about 2 hours, or until the internal temp hits 135°F for medium-rare. Pro tip: Resist the urge to peek every 5 minutes – trust the process.
6. When it hits temp, pull it off the smoker and let it rest for 10 minutes. This is crucial – slicing it too soon is a one-way ticket to Dry Meatville.
7. Slice against the grain into thin strips. This isn’t just for looks; it makes each bite as tender as a love song.

So there you have it – a tri-tip that’s smoky, succulent, and just begging to be the star of your next backyard bash. Serve it up with some grilled veggies or pile it high on a crusty roll for a sandwich that’ll make you the envy of the neighborhood.

Smoked Tri Tip with Red Wine Marinade

Oh boy, have we got a treat for you today that’ll make your taste buds do the cha-cha! Smoked tri tip with a red wine marinade is like the love child of a backyard BBQ and a fancy dinner party, and trust us, it’s as delicious as it sounds.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous glug of red wine (about 1 cup)
• A couple of cloves of garlic, minced
• A splash of olive oil (about 2 tbsp)
• A pinch of salt and a crack of black pepper
• A dash of smoked paprika (about 1 tsp)
• A handful of fresh rosemary, chopped

Instructions

1. In a bowl, whisk together the red wine, minced garlic, olive oil, salt, pepper, smoked paprika, and rosemary to create your marinade.
2. Place the tri tip in a large ziplock bag and pour the marinade over it. Seal the bag, squeezing out as much air as possible, and let it chill in the fridge for at least 4 hours, but overnight is the dream.
3. Fire up your smoker to 225°F. While it’s heating, take the tri tip out of the fridge to come to room temperature for about 30 minutes – this ensures even cooking.
4. Once the smoker is ready, place the tri tip directly on the grill. Close the lid and let the magic happen for about 1.5 hours, or until the internal temperature hits 135°F for medium-rare. Pro tip: Use a meat thermometer to avoid guesswork.
5. Remove the tri tip from the smoker and let it rest for 10 minutes under a foil tent. This lets the juices redistribute, making every bite succulent.
6. Slice against the grain to serve. This is crucial for tenderness, so don’t skip this step!

Kick back and marvel at your masterpiece. The smoky crust gives way to a juicy, wine-infused interior that’s bursting with flavor. Serve it up with a side of roasted veggies or slice it thin for the ultimate sandwich filler. Either way, you’re in for a showstopper.

Smoked Tri Tip with Mustard and Brown Sugar Glaze

Smokin’ hot and ready to rock your taste buds, this smoked tri tip with a mustard and brown sugar glaze is the weekend warrior of your grill game. It’s like your favorite leather jacket—bold, a bit sweet, and totally badass.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous slather of yellow mustard (about 1/4 cup)
• A hearty 1/2 cup of brown sugar
• A couple of tablespoons of apple cider vinegar
• A pinch of salt and a crack of black pepper
• A splash of water (just to loosen things up)

Instructions

1. Fire up your smoker to a steady 225°F—low and slow is the name of the game.
2. While the smoker heats, pat your tri tip dry with paper towels. This helps the mustard stick like gossip at a family reunion.
3. Slather that tri tip with yellow mustard like you’re buttering up your in-laws. It’s not just for flavor; it’s the glue for your rub.
4. Mix the brown sugar, apple cider vinegar, salt, and pepper in a bowl. Add a splash of water if it’s thicker than your morning oatmeal.
5. Rub the brown sugar mixture all over the mustard-coated tri tip. Get in there—no shyness allowed.
6. Place the tri tip in the smoker, fat side up because fat equals flavor, and we’re not here to diet.
7. Smoke until the internal temp hits 135°F for medium-rare, about 2.5 hours. Use a meat thermometer unless you’re into guessing games.
8. Let it rest for 10 minutes before slicing against the grain. This isn’t a suggestion; it’s a commandment.

Unbelievably tender with a caramelized crust that’ll make you weak in the knees, this tri tip is perfect sliced thin over a pile of creamy mashed potatoes or stuffed into a crusty roll for the ultimate sandwich experience.

Spicy Smoked Tri Tip with Chipotle Marinade

Prepare to have your taste buds thrown into a fiesta of flavor with this Spicy Smoked Tri Tip that’s marinated in a smoky chipotle concoction. It’s the kind of dish that makes you want to do a little happy dance right there in the kitchen.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous glug of olive oil (about 1/4 cup)
• A couple of minced garlic cloves
• A splash of apple cider vinegar (2 tbsp)
• A hearty squeeze of lime juice (from 1 lime)
• 2 tbsp of chipotle peppers in adobo sauce, finely chopped
• A pinch of salt (1 tsp)
• A dash of black pepper (1/2 tsp)
• A sprinkle of smoked paprika (1 tsp)
• A whisper of cumin (1/2 tsp)

Instructions

1. In a bowl, whisk together the olive oil, garlic, apple cider vinegar, lime juice, chipotle peppers, salt, black pepper, smoked paprika, and cumin to create your marinade.
2. Place the tri tip in a large resealable bag and pour the marinade over it. Seal the bag and give it a good massage to ensure the meat is well-coated. Let it chill in the fridge for at least 4 hours, but overnight is better for maximum flavor.
3. Preheat your smoker to 225°F. While it’s heating up, take the tri tip out of the fridge to come to room temperature, about 30 minutes.
4. Smoke the tri tip for about 1.5 to 2 hours, or until the internal temperature hits 135°F for medium-rare. Use a meat thermometer to check; guessing is for game shows, not cooking.
5. Once it’s done, let the meat rest for 10 minutes before slicing against the grain. This keeps it juicy and tender, not tough and chewy.

This tri tip comes out with a perfect smoky crust, a tender interior, and a kick of heat that’s balanced by the tangy marinade. Serve it up with some grilled corn and a cold beer for a meal that’s downright legendary.

Smoked Tri Tip with Bourbon Peach Glaze

Y’all, get ready to meet your new summer BBQ obsession. This smoked tri tip with a bourbon peach glaze is like a flavor fireworks show in your mouth, and trust me, your taste buds will thank you.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous splash of bourbon (about 1/4 cup)
• 1 cup peach preserves
• A couple of garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• A pinch of red pepper flakes
• Salt and pepper, to make it happy

Instructions

1. Preheat your smoker to 225°F. This low and slow temp is key for that melt-in-your-mouth texture.
2. Season the tri tip all over with salt and pepper. Don’t be shy; this is the flavor foundation.
3. Place the tri tip in the smoker. Let it do its thing for about 2 hours, or until it hits an internal temp of 130°F for medium-rare. Tip: Use a meat thermometer to avoid guesswork.
4. While the meat smokes, mix the bourbon, peach preserves, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes in a saucepan. Simmer on low for 10 minutes until it thickens slightly. Tip: Stir occasionally to prevent sticking.
5. Once the tri tip reaches temp, brush it generously with the glaze. Smoke for another 15 minutes to let the glaze set. Tip: Reserve some glaze for serving.
6. Remove the tri tip from the smoker and let it rest for 10 minutes. This lets the juices redistribute, making every bite juicy.
7. Slice against the grain for maximum tenderness and serve with the extra glaze on the side.

Just imagine: each slice is a perfect balance of smoky, sweet, and a little spicy, with the bourbon peach glaze adding a sticky, finger-licking goodness. Serve it up with some grilled corn and a cold beer for the ultimate summer feast.

Smoked Tri Tip with Rosemary and Garlic

Get ready to meet your new favorite weekend warrior: a smoked tri tip that’s so flavorful, it’ll have your taste buds doing backflips. Infused with rosemary and garlic, this dish is like a cozy blanket for your soul, but way more delicious.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A handful of fresh rosemary, finely chopped
• A generous sprinkle of salt and pepper
• A splash of apple cider vinegar

Instructions

1. Preheat your smoker to 225°F. Pat the tri tip dry with paper towels to ensure a good crust forms.
2. Rub the tri tip all over with olive oil. This is your glue for the garlic and rosemary, so don’t be shy.
3. Mix the minced garlic and chopped rosemary together, then press the mixture onto the tri tip. Season liberally with salt and pepper.
4. Place the tri tip in the smoker. Insert a meat thermometer into the thickest part, making sure not to poke through to the other side.
5. Smoke until the internal temperature hits 135°F for medium-rare, about 1.5 to 2 hours. Tip: Keep the smoker’s water pan filled to maintain moisture.
6. Once it hits temp, remove the tri tip and let it rest for 10 minutes. This lets the juices redistribute, so you’re not eating all the flavor off your cutting board.
7. While resting, splash a little apple cider vinegar over the top for a bright kick. Slice against the grain for maximum tenderness.

The first bite is a revelation: smoky, herby, with just the right amount of garlic punch. Serve it up with a side of grilled veggies or pile it high on a crusty roll for a sandwich that’ll steal the show at any picnic.

Smoked Tri Tip with Balsamic Glaze

Gather ’round, meat lovers and flavor chasers, because we’re about to dive into a dish that’s as bold as your uncle’s BBQ opinions. Smoked tri tip with a balsamic glaze is the hero your summer dinners deserve, combining smoky depth with a tangy-sweet punch that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous sprinkle of your favorite BBQ rub
• A couple of cups of hickory wood chips, because smoke is the soul of this dish
• 1/2 cup of balsamic vinegar, for that tangy twist
• 1/4 cup of honey, to sweeten the deal
• A splash of olive oil, to keep things slick
• 2 cloves of garlic, minced, because garlic makes everything better

Instructions

1. Fire up your smoker to 225°F and toss in those hickory chips. We’re going low and slow, folks.
2. While the smoker heats, rub that tri tip all over with olive oil and then coat it generously with your BBQ rub. Massage it like it’s paying you.
3. Once the smoker is ready, place the tri tip in and let it smoke until it hits an internal temp of 135°F for medium-rare, about 2.5 hours. Patience is key here.
4. While the meat smokes, mix the balsamic vinegar, honey, and minced garlic in a saucepan. Simmer over low heat until it thickens into a glaze, about 15 minutes. Stir occasionally unless you enjoy scrubbing pans.
5. When the tri tip hits temp, brush it with half the glaze and let it rest for 10 minutes. This is the perfect time to reflect on your life choices.
6. Slice against the grain (this is non-negotiable), drizzle with the remaining glaze, and serve immediately.

Kick back and watch as this dish steals the show with its juicy interior, smoky crust, and glaze that’s the perfect balance of sweet and tangy. Serve it up with a side of grilled veggies or atop a pile of creamy polenta for a meal that’s anything but basic.

Smoked Tri Tip with Asian Inspired Marinade

Craving something that’ll make your taste buds do a happy dance? Let’s talk about a smoked tri tip that’s been lounging in an Asian-inspired marinade, soaking up all those bold flavors like it’s on a spa day.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous splash of soy sauce
• A couple of tablespoons of honey
• 2 cloves of garlic, minced (because more is always better)
• A thumb-sized piece of ginger, grated
• A dash of sesame oil
• A sprinkle of red pepper flakes (for that gentle kick)
• 1/4 cup of orange juice (freshly squeezed, please)

Instructions

1. In a bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, red pepper flakes, and orange juice. This is your marinade, and it’s about to become the tri tip’s best friend.
2. Place the tri tip in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and let it chill in the fridge for at least 4 hours, but overnight is the VIP treatment.
3. Preheat your smoker to 225°F. Patience is key here; we’re going low and slow.
4. Remove the tri tip from the marinade (save a bit for basting) and let it sit at room temperature for about 30 minutes. This ensures even cooking.
5. Smoke the tri tip for about 1.5 to 2 hours, or until the internal temperature hits 135°F for medium-rare. Baste it with the reserved marinade halfway through for extra flavor.
6. Once it’s done, let it rest for 10 minutes. This is non-negotiable; it’s when the magic happens and the juices redistribute.
7. Slice against the grain. This is the secret to tenderness, so don’t skip this step.

Unbelievably tender with a smoky, sweet, and slightly spicy profile, this tri tip is a showstopper. Serve it sliced over a bed of jasmine rice or tucked into tacos for a twist that’ll have everyone asking for seconds.

Smoked Tri Tip with Honey Garlic Sauce

Hold onto your hats, folks, because we’re about to dive into a flavor explosion that’ll make your taste buds do a happy dance. Smoked tri tip meets honey garlic sauce in a match made in culinary heaven, and trust me, your grill’s about to become your new best friend.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous glug of olive oil
• A couple of garlic cloves, minced
• A splash of soy sauce
• 1/2 cup of honey
• A pinch of red pepper flakes
• Salt and pepper, to make it rain

Instructions

1. Preheat your smoker to 225°F because low and slow is the name of the game.
2. Rub that tri tip all over with olive oil, then season it like it’s the star of the show (because it is) with salt and pepper.
3. Place the tri tip in the smoker and let it do its thing for about 1.5 hours, or until it hits an internal temp of 130°F for medium-rare. Tip: Keep the lid closed to maintain that perfect smoky flavor.
4. While the meat is smoking, whip up the sauce by combining minced garlic, soy sauce, honey, and red pepper flakes in a small saucepan over low heat. Stir until it’s all friends and the honey is fully melted. Tip: Let it simmer for about 5 minutes to thicken slightly.
5. Once the tri tip hits temp, pull it off the smoker and let it rest for 10 minutes. This is non-negotiable – it’s like letting a good wine breathe.
6. Slice against the grain (this is crucial for tenderness), drizzle with that glorious honey garlic sauce, and serve immediately. Tip: Leftover sauce? Drizzle it over roasted veggies for an instant upgrade.

Crave-worthy doesn’t even begin to cover it. The smoky, slightly charred edges of the tri tip paired with the sweet, garlicky sauce is a combo that’ll have you coming back for seconds. Serve it up with a side of grilled corn or atop a pile of creamy mashed potatoes for the ultimate comfort food experience.

Smoked Tri Tip with Cajun Spices

Oh boy, have we got a treat for you today! Imagine sinking your teeth into a smoky, spicy masterpiece that’s been kissed by fire and seasoned to perfection. This Smoked Tri Tip with Cajun Spices is not just a meal; it’s a flavor adventure that’ll have your taste buds dancing the Cajun two-step.

Ingredients

• 1 tri-tip roast (about 2.5 to 3 pounds)
• A generous rub of Cajun spices (we’re talking 2 tablespoons, folks)
• A couple of tablespoons of olive oil (to make that spice rub stick)
• A splash of apple cider vinegar (for that tangy kick)
• 2 cups of hickory wood chips (because smoke is the secret ingredient)

Instructions

1. Fire up your smoker to a cozy 225°F. Patience is key here; we’re going low and slow.
2. While the smoker gets to temperature, give your tri-tip a nice massage with olive oil. This isn’t just for fun; it helps the Cajun spices cling on for dear life.
3. Sprinkle that Cajun spice rub all over the tri-tip like you’re seasoning the last steak on earth. Be generous!
4. Once your smoker is ready, toss in those hickory wood chips. We’re aiming for that deep, smoky flavor that’ll make your neighbors peek over the fence.
5. Place the tri-tip in the smoker and let it do its thing for about 1.5 to 2 hours, or until the internal temperature hits 135°F for medium-rare. Remember, no peeking! Every time you open the smoker, a little bit of that precious smoke escapes.
6. Right before you pull it off, give it a quick brush with apple cider vinegar. This adds a zesty layer that cuts through the richness.
7. Let it rest for 10 minutes. This isn’t just a suggestion; it’s the law of the meat. Resting lets those juices redistribute, making every bite as juicy as the first.

And there you have it, folks! A Smoked Tri Tip with Cajun Spices that’s smoky, spicy, and everything nice. The crust is packed with flavor, the inside is tender and juicy, and that hint of tang from the vinegar? Chef’s kiss. Serve it up with some grilled veggies or slice it thin for the ultimate sandwich experience. Either way, you’re in for a treat.

Smoked Tri Tip with Orange and Thyme Marinade

Ready to take your taste buds on a joyride? This smoked tri tip, jazzed up with a zesty orange and thyme marinade, is like a summer BBQ and a citrus grove had a delicious love child. Perfect for when you want to impress without the stress!

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous glug of olive oil (about 1/4 cup)
• The juice of 2 oranges (about 1/2 cup)
• A couple of garlic cloves, minced
• A handful of fresh thyme leaves (about 2 tbsp)
• A splash of soy sauce (about 1 tbsp)
• A pinch of salt and a crack of black pepper

Instructions

1. In a bowl, whisk together the olive oil, orange juice, minced garlic, thyme leaves, soy sauce, salt, and pepper. This is your marinade magic potion.
2. Place the tri tip in a large zip-top bag and pour the marinade over it. Seal the bag, removing as much air as possible, and let it chill in the fridge for at least 4 hours, or overnight for maximum flavor.
3. Preheat your smoker to 225°F. Pro tip: Use wood chips like hickory or oak for that authentic smoky vibe.
4. Remove the tri tip from the marinade (no need to wipe it off) and place it directly on the smoker rack. Smoke until the internal temperature hits 135°F for medium-rare, about 1.5 to 2 hours. Keep a meat thermometer handy for this.
5. Once done, let the meat rest for 10 minutes before slicing against the grain. This ensures every bite is as tender as your heart after watching a puppy video.

Dive into this dish and you’ll find the tri tip is smoky, succulent, and bursting with bright citrus notes. Serve it up with a side of grilled veggies or slice it thin for the ultimate sandwich upgrade. Either way, it’s a win!

Smoked Tri Tip with Maple Syrup Glaze

Look no further for your next BBQ showstopper than this Smoked Tri Tip with Maple Syrup Glaze. It’s the perfect blend of smoky, sweet, and downright delicious that’ll have your guests thinking you’ve been hiding a pitmaster in your backyard.

Ingredients

• 1 tri-tip roast (about 2.5 lbs)
• A generous glug of olive oil
• 2 tbsp of your favorite BBQ rub
• 1/2 cup pure maple syrup
• A splash of apple cider vinegar
• A couple of garlic cloves, minced
• 1 tbsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. While it’s heating up, let’s get that tri-tip ready for its smoky spa day.
2. Rub the tri-tip all over with olive oil. This isn’t just for flavor; it helps the rub stick like glitter to a kindergarten art project.
3. Sprinkle the BBQ rub evenly over the tri-tip, making sure every nook and cranny is covered. Pat it down like you’re tucking it into bed.
4. Place the tri-tip in the smoker. Close the lid and let it smoke for about 1.5 hours, or until the internal temperature hits 130°F for medium-rare. Remember, patience is a virtue, especially in BBQ.
5. While the meat smokes, whisk together the maple syrup, apple cider vinegar, minced garlic, and smoked paprika in a small saucepan. Bring to a simmer over medium heat and let it thicken slightly, about 5 minutes. This glaze is the secret handshake to flavor town.
6. Once the tri-tip reaches temp, brush it generously with the maple syrup glaze. Then, crank the smoker up to 400°F or move the tri-tip to a preheated grill for a quick sear, about 2 minutes per side, to caramelize that glaze into a sticky, sweet crust.
7. Remove the tri-tip from the heat and let it rest for 10 minutes. This isn’t just a suggestion; it’s the law of the land for juicy meat.
8. Slice against the grain, serve, and watch as your guests’ eyes roll back in pleasure.

Velvety tender with a caramelized crust that sings with sweetness and smoke, this tri-tip is begging to be the star of your next sandwich or salad. Or, you know, just eat it straight off the cutting board—we won’t judge.

Smoked Tri Tip with Chimichurri Sauce

Ever tried to impress your friends with a dish that screams ‘I know my way around a grill’ but ended up serving something that whispered ‘maybe order pizza next time’? Fear not, because this smoked tri tip with chimichurri sauce is here to save your barbecue reputation.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous sprinkle of your favorite beef rub
• A couple of cups of hickory wood chips, because smoke is the soul of this dish
• For the chimichurri: a bunch of fresh parsley, a handful of cilantro, a couple of garlic cloves, a splash of red wine vinegar, a glug of olive oil, a pinch of red pepper flakes, and salt to make it all sing

Instructions

1. Fire up your smoker to a cozy 225°F. Patience is key here; we’re not searing, we’re seducing the meat with smoke.
2. While the smoker gets to temperature, give your tri tip a good massage with the beef rub. Think of it as a spa day for the meat.
3. Once the smoker is ready, toss in those hickory chips for that deep, smoky flavor. Place the tri tip on the grill, fat side up because fat equals flavor, my friend.
4. Smoke the tri tip until it hits an internal temperature of 130°F for medium-rare, about 2-3 hours. Use a meat thermometer; guessing is for game shows.
5. While the meat smokes, whip up the chimichurri by blitzing all those fresh ingredients in a food processor until it’s as vibrant as your personality.
6. Once the tri tip reaches temp, let it rest for 10 minutes. This isn’t just a suggestion; it’s the law of juicy meat.
7. Slice against the grain because nobody likes tough meat, and serve with a generous dollop of chimichurri.

Craving a bite yet? The tri tip comes out smoky and tender, with the chimichurri adding a bright, herby kick that’ll make your taste buds dance. Serve it up with some grilled veggies or pile it high on a crusty baguette for the ultimate sandwich experience.

Smoked Tri Tip with Dry Rub and Beer Marinade

Smoking a tri tip isn’t just cooking; it’s a weekend adventure that ends with you as the hero. So grab your apron, and let’s turn that hunk of beef into a smoky, juicy masterpiece that’ll have your neighbors ‘accidentally’ dropping by.

Ingredients

• 1 tri tip roast (about 2.5 to 3 pounds)
• A generous sprinkle of your favorite dry rub (we’re talking 2 tbsp, but who’s counting?)
• A splash of beer (about 1/2 cup, because cooking with beer is just adulting correctly)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 1 tbsp olive oil (for that slick, non-stick magic)

Instructions

1. First, let’s get cozy with that tri tip by giving it a nice massage with olive oil. This isn’t just for fun; it helps the dry rub stick like glitter to a kindergarten art project.
2. Sprinkle the dry rub all over the tri tip like you’re seasoning the heck out of your life’s problems. Make sure every inch is covered for maximum flavor.
3. In a bowl, mix the beer and minced garlic. This is your marinade, and it’s about to take your tri tip from ‘meh’ to ‘more, please.’ Pour it over the meat, cover, and let it chill in the fridge for at least 4 hours, or overnight if you’re planning ahead (who are we kidding?).
4. Fire up your smoker to 225°F. We’re going low and slow, like a Sunday morning.
5. Once the smoker is ready, place the tri tip on the grill. Close the lid, and let the smoke work its magic for about 1.5 to 2 hours, or until the internal temperature hits 135°F for medium-rare. Pro tip: Use a meat thermometer unless you’re into guessing games.
6. Remove the tri tip from the smoker and let it rest for 10 minutes. This isn’t just a break; it’s letting the juices redistribute so they don’t end up on your cutting board.
7. Slice against the grain. This is crucial unless you enjoy chewing your meat like it’s a piece of gum.

Unbelievable how that smoky crust gives way to a pink, tender center, right? Serve it up with a side of roasted veggies or slice it thin for sandwiches that’ll make your lunchbox the envy of the break room.

Smoked Tri Tip with Jalapeno and Lime Marinade

Alright, let’s dive into the smoky, zesty world of this tri-tip that’s about to become your new BBQ obsession. A dish that packs a punch with its jalapeno kick and lime zing, perfect for those who like their flavors bold and their meats tender.

Ingredients

• 1 tri-tip roast (about 2.5 lbs)
• A couple of jalapenos, finely chopped
• The juice of 2 limes
• A splash of olive oil
• 2 tbsp of soy sauce
• 1 tbsp of honey
• 2 cloves of garlic, minced
• A pinch of salt and pepper

Instructions

1. In a bowl, mix together the chopped jalapenos, lime juice, olive oil, soy sauce, honey, minced garlic, salt, and pepper to create your marinade.
2. Place the tri-tip roast in a large resealable bag and pour the marinade over it. Seal the bag and let it chill in the fridge for at least 4 hours, or overnight for maximum flavor. Tip: Massage the bag occasionally to ensure every inch gets marinated.
3. Preheat your smoker to 225°F. Once ready, place the tri-tip directly on the grill grate. Tip: Use wood chips like hickory or oak for that authentic smoky flavor.
4. Smoke the tri-tip until it reaches an internal temperature of 135°F for medium-rare, about 2 to 3 hours. Tip: Keep a meat thermometer handy to avoid overcooking.
5. Remove the tri-tip from the smoker and let it rest for 10 minutes before slicing against the grain.

Mmm, imagine slicing into that perfectly smoked tri-tip, each piece juicy with a hint of spice and tang. Serve it up with a side of grilled corn or atop a crisp salad for a meal that’s anything but ordinary.

Smoked Tri Tip with Teriyaki Glaze

Now, let’s talk about a dish that’s sure to smoke the competition at your next BBQ – a tri tip so good, it’ll have your guests whispering sweet nothings to their plates. With a teriyaki glaze that’s the perfect mix of sweet, salty, and downright addictive, this is the kind of meal that turns first-time cooks into grill masters overnight.

Ingredients

• 1 tri tip roast (about 2.5 lbs)
• A generous glug of soy sauce
• A couple of tablespoons of brown sugar
• A splash of mirin
• A pinch of garlic powder
• A dash of ginger powder
• 1 cup of water (for the smoker)

Instructions

1. Fire up your smoker to a steady 225°F – patience is key here, as a consistent temperature makes all the difference.
2. While the smoker heats, mix the soy sauce, brown sugar, mirin, garlic powder, and ginger powder in a bowl to create your teriyaki glaze. Pro tip: Whisk it like you mean it to ensure the sugar fully dissolves.
3. Place the tri tip in the smoker, fat side up, and let it smoke for about 1.5 hours. Insider tip: Resist the urge to peek too often; every time you open the smoker, you lose heat and smoke.
4. After 1.5 hours, brush the tri tip with your teriyaki glaze every 15 minutes for the next hour. This builds layers of flavor that are absolutely worth the wait.
5. Once the internal temperature hits 135°F (for medium-rare), pull it off the smoker and let it rest for 10 minutes. Final tip: Resting is non-negotiable; it lets the juices redistribute for the perfect bite.
6. Slice against the grain and serve. The result? A smoky, tender tri tip with a glaze that’s sticky, sweet, and packed with umami. Try serving it over a bed of rice with extra glaze on the side for dipping – because why stop at good when you can have great?

Delight in the fact that this smoked tri tip with teriyaki glaze is not just a meal; it’s a conversation starter. The texture is so tender it practically melts in your mouth, and the flavor? Let’s just say it’s the reason your friends will keep coming back for more.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Smoked Tri Tip Recipes proves just that! Whether you’re a seasoned pitmaster or a curious newbie, there’s something here to tantalize your taste buds. We’d love to hear which recipes you try and adore. Don’t forget to share your favorites in the comments and spread the love by pinning this article on Pinterest. Happy smoking!