Smoked Tri-Tip with Roasted Potatoes
Smoked Tri-Tip with Roasted Potatoes
Ingredients
For the Tri-Tip
- 2 1/2 pounds tri-tip roast
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon brown sugar, lightly packed
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 cups wood chips, hickory or oak, soaked in water for 30 minutes
For the Roasted Potatoes
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon rosemary, fresh, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the tri-tip roast dry with paper towels. In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, and cayenne pepper to create the rub. Rub the tri-tip all over with olive oil, then generously coat with the spice rub. Place the seasoned tri-tip on a wire rack set over a baking sheet and refrigerate for at least 1 hour, or up to 4 hours, to allow the rub to penetrate.
⏱️ 5 min
- 2
Preheat your smoker to 225°F. Add the soaked wood chips to the smoker according to manufacturer's instructions.
⏱️ 15 min•🌡️ 225
- 3
Place the tri-tip directly on the smoker grates. Smoke for approximately 1 1/2 to 2 hours, or until the internal temperature reaches 125-130°F for medium-rare, or 130-135°F for medium, using a meat thermometer. The exact time will depend on the thickness of the roast and your smoker.
⏱️ 120 min•🌡️ 225
- 4
While the tri-tip is smoking, prepare the potatoes. In a large bowl, toss the cut Yukon Gold potatoes with olive oil, fresh rosemary, kosher salt, and black pepper. Set aside.
⏱️ 10 min
- 5
Once the tri-tip reaches the desired internal temperature, remove it from the smoker and increase the smoker or grill temperature to 400°F (or preheat your oven to 400°F if finishing indoors).
⏱️ 5 min•🌡️ 400
- 6
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the smoker, grill, or oven for 25-35 minutes, or until tender and golden brown, flipping halfway through.
⏱️ 30 min•🌡️ 400
- 7
While the potatoes are roasting, sear the tri-tip. If using a smoker/grill, increase the temperature to high (around 450-500°F). Sear the tri-tip for 2-3 minutes per side, or until a nice crust forms. If using an oven, heat a cast iron skillet over high heat with a tablespoon of olive oil and sear the tri-tip for 2-3 minutes per side. This step is optional but adds flavor and texture.
⏱️ 10 min•🌡️ 500
- 8
Remove the tri-tip from the heat and let it rest on a cutting board, loosely tented with foil, for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 20 min
- 9
Slice the tri-tip against the grain into thin slices. Serve immediately with the roasted potatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Tri-Tip with Roasted Potatoes
Ingredients
For the Tri-Tip
- 2 1/2 pounds tri-tip roast
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon brown sugar, lightly packed
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 cups wood chips, hickory or oak, soaked in water for 30 minutes
For the Roasted Potatoes
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon rosemary, fresh, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the tri-tip roast dry with paper towels. In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, and cayenne pepper to create the rub. Rub the tri-tip all over with olive oil, then generously coat with the spice rub. Place the seasoned tri-tip on a wire rack set over a baking sheet and refrigerate for at least 1 hour, or up to 4 hours, to allow the rub to penetrate.
⏱️ 5 min - 2
Preheat your smoker to 225°F. Add the soaked wood chips to the smoker according to manufacturer's instructions.
⏱️ 15 min•🌡️ 225 - 3
Place the tri-tip directly on the smoker grates. Smoke for approximately 1 1/2 to 2 hours, or until the internal temperature reaches 125-130°F for medium-rare, or 130-135°F for medium, using a meat thermometer. The exact time will depend on the thickness of the roast and your smoker.
⏱️ 120 min•🌡️ 225 - 4
While the tri-tip is smoking, prepare the potatoes. In a large bowl, toss the cut Yukon Gold potatoes with olive oil, fresh rosemary, kosher salt, and black pepper. Set aside.
⏱️ 10 min - 5
Once the tri-tip reaches the desired internal temperature, remove it from the smoker and increase the smoker or grill temperature to 400°F (or preheat your oven to 400°F if finishing indoors).
⏱️ 5 min•🌡️ 400 - 6
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the smoker, grill, or oven for 25-35 minutes, or until tender and golden brown, flipping halfway through.
⏱️ 30 min•🌡️ 400 - 7
While the potatoes are roasting, sear the tri-tip. If using a smoker/grill, increase the temperature to high (around 450-500°F). Sear the tri-tip for 2-3 minutes per side, or until a nice crust forms. If using an oven, heat a cast iron skillet over high heat with a tablespoon of olive oil and sear the tri-tip for 2-3 minutes per side. This step is optional but adds flavor and texture.
⏱️ 10 min•🌡️ 500 - 8
Remove the tri-tip from the heat and let it rest on a cutting board, loosely tented with foil, for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 20 min - 9
Slice the tri-tip against the grain into thin slices. Serve immediately with the roasted potatoes.
⏱️ 5 min