Smoked Tri-Tip with Herb Rub
Smoked Tri-Tip with Herb Rub
Ingredients
For the Herb Rub
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon smoked paprika
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, (optional)
For the Tri-Tip
- 2 pounds tri-tip roast, trimmed of excess fat
- 1 tablespoon olive oil
- 2 cups wood chips, hickory or oak, soaked in water for 30 minutes
Instructions
- 1
In a small bowl, combine all ingredients for the herb rub: kosher salt, black pepper, smoked paprika, dried rosemary, dried thyme, and cayenne pepper (if using). Mix well.
⏱️ 5 min
- 2
Pat the tri-tip roast dry with paper towels. Drizzle with olive oil and rub evenly over all surfaces. Generously apply the herb rub to the entire tri-tip, pressing it firmly into the meat.
⏱️ 5 min
- 3
Place the seasoned tri-tip on a wire rack set over a baking sheet. Refrigerate for at least 1 hour, or preferably 4-6 hours, to allow the rub to penetrate the meat. This is the passive time.
- 4
Prepare your smoker for indirect heat at 225°F. Once the smoker reaches the target temperature, add the soaked wood chips to the charcoal or wood chip tray.
⏱️ 10 min•🌡️ 225
- 5
Place the tri-tip directly on the smoker grates, fat side up. Insert a meat thermometer into the thickest part of the roast, avoiding bone or fat.
⏱️ 5 min
- 6
Smoke the tri-tip until the internal temperature reaches 125-130°F for medium-rare, or 130-135°F for medium. This will typically take 1.5 to 3 hours, depending on the thickness of the roast and smoker consistency. Monitor the temperature closely.
⏱️ 180 min•🌡️ 225
- 7
Once the desired internal temperature is reached, remove the tri-tip from the smoker. Tent loosely with foil and let it rest for 15-20 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.
⏱️ 20 min
- 8
Slice the tri-tip against the grain into thin pieces. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Tri-Tip with Herb Rub
Ingredients
For the Herb Rub
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon smoked paprika
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, (optional)
For the Tri-Tip
- 2 pounds tri-tip roast, trimmed of excess fat
- 1 tablespoon olive oil
- 2 cups wood chips, hickory or oak, soaked in water for 30 minutes
Instructions
- 1
In a small bowl, combine all ingredients for the herb rub: kosher salt, black pepper, smoked paprika, dried rosemary, dried thyme, and cayenne pepper (if using). Mix well.
⏱️ 5 min - 2
Pat the tri-tip roast dry with paper towels. Drizzle with olive oil and rub evenly over all surfaces. Generously apply the herb rub to the entire tri-tip, pressing it firmly into the meat.
⏱️ 5 min - 3
Place the seasoned tri-tip on a wire rack set over a baking sheet. Refrigerate for at least 1 hour, or preferably 4-6 hours, to allow the rub to penetrate the meat. This is the passive time.
- 4
Prepare your smoker for indirect heat at 225°F. Once the smoker reaches the target temperature, add the soaked wood chips to the charcoal or wood chip tray.
⏱️ 10 min•🌡️ 225 - 5
Place the tri-tip directly on the smoker grates, fat side up. Insert a meat thermometer into the thickest part of the roast, avoiding bone or fat.
⏱️ 5 min - 6
Smoke the tri-tip until the internal temperature reaches 125-130°F for medium-rare, or 130-135°F for medium. This will typically take 1.5 to 3 hours, depending on the thickness of the roast and smoker consistency. Monitor the temperature closely.
⏱️ 180 min•🌡️ 225 - 7
Once the desired internal temperature is reached, remove the tri-tip from the smoker. Tent loosely with foil and let it rest for 15-20 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.
⏱️ 20 min - 8
Slice the tri-tip against the grain into thin pieces. Serve immediately.
⏱️ 5 min