Smoked Tri Tip

by Richard Ward
(California)

Tri Tip Is From The Lower Sirloin

Do you have a recipe for smoked tri tip in a smoker, not a grill?

I have an electric smoker that works great for ribs and chicken. I would like to try smoking a tri-tip. Can you help?

Answer:-

Tri tip is renowned for it's low fat content and great flavor and because it is cut from specific area of the animal it is usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. Basically it's the end of the sirloin and called tri tip because it is triangular in shape.

Because it is low in fat you've got to be careful not to overdo the smoking otherwise it will be dry.

It is also known as the Santa Maria steak as it's been the specialty of Santa Maria county California for many years. Red Oak is the traditional wood to use but if you can't get it then Mesquite works just fine too. There are many recipes for grilling and here's a great one for smoking a whole tri tip.

The ingredients below are for the rub.

Preparation Time:- 15 mins

Marinade (rub) Time:- 60 mins

Cooking Time:- 120 mins

Total Time:- 3 hrs 15 mins

Ingredients:-

1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoon garlic powder
2 teaspoons salt

Method:-

Mix up all the ingredients and rub onto the meat and then give it about 60 minutes for the rub to permeate the flesh and work its magic.

Set your smoker up for 225ºF or 110ºC and smoke for about 2 hours depending on the size of your beef.

Remember it's a lean cut so you don't want to overcook it (in my opinion), I prefer mine rare.

To be absolutely sure use a BBQ thermometer and look for an internal temperature of about 125-130ºF (52-54ºC) before pulling your smoked tri tip out of the smoker.

When done, just let it sit for 15 minutes and then cut it up into steaks.....delicious!

Go From Smoked Tri Tip To More Easy Barbecue Recipes