sliced smoked tri-tip (medium-rare with a nice bark). Here’s a full, simple recipe to make it like that 👇

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🔥 Smoked Tri-Tip (Tender & Juicy)

Ingredients

• 1 whole tri-tip roast (2–3 lbs)

• 2 tbsp olive oil

• 1 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika (optional)

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Step 1: Prep the Meat

1. Pat tri-tip dry with paper towels.

2. Rub all over with olive oil.

3. Mix salt, pepper, garlic powder, onion powder, and paprika.

4. Coat the entire roast generously.

5. Let sit at room temp 30–45 minutes (or refrigerate uncovered 4–24 hours for deeper flavor).

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Step 2: Smoke Low & Slow

1. Preheat smoker to 225°F.

2. Use oak, hickory, or pecan wood.

3. Place tri-tip directly on the grates.

4. Smoke until internal temp reaches:

   • 125°F for rare

   • 130–135°F for medium-rare (recommended)

   • 140°F for medium

This usually takes 60–90 minutes depending on size.

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Step 3: Sear for Crust

1. Heat grill or cast iron skillet to high.

2. Sear 1–2 minutes per side until a dark crust forms.

3. Remove when internal temp reaches:

   • 130–135°F for medium-rare

   • 140–145°F for medium

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Step 4: Rest & Slice (Very Important)

1. Let rest 10–15 minutes.

2. Slice against the grain into thin strips.

Tri-tip has two grain directions — turn the meat as needed while slicing to keep it tender.

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🔥 No Smoker? Oven Method

1. Bake at 250°F until internal temp hits 130°F.

2. Finish with a hot skillet sear.

3. Rest and slice.

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Optional Add-Ons

• Garlic butter on top while resting

• Chimichurri sauce

• Serve with mashed potatoes, mac & cheese, or roasted veggies

If you tell me whether you’re using a smoker, grill, oven, or air fryer, I can tailor it exactly to your setup.