Tips for Success:

Use a digital thermometer to ensure accurate cooking.
Don’t overcook! Tri-tip is best when cooked to medium-rare.
Searing the roast after smoking adds flavor and improves appearance.
Letting the meat rest is crucial for tenderness.

Essential Tools

Digital Thermometer (Can’t Beat Thermapen One) Cast Iron Skillet (or heavy-bottomed pan) Your Favorite Smoker

Ingredients

1-2 lb Tri-Tip Roast 1 tbsp Olive Oil 1 tbsp Steak Seasoning (or Kosher Salt, Black Pepper, and Garlic Powder) 2 tbsp Butter

Directions

Prep the Roast: Drizzle the tri-tip with oil and rub steak seasoning (or salt, pepper, and garlic) over all surfaces.

Smoke: Preheat your smoker to 225°F (107°C). Place the roast on the smoker grate and close the lid. Smoke until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.

🔥 225°F 🌡 130-135°F

Sear (Optional but Recommended): Heat a cast iron skillet over high heat. Add butter to the hot skillet. Sear the roast for 1-2 minutes per side until a golden-brown crust forms.

Rest: Wrap the roast tightly in heavy-duty foil and let it rest for 5-10 minutes.

Slice & Serve: Slice the tri-tip against the grain. Pour any juices from the foil and the melted butter from the skillet over the sliced meat. Serve immediately.

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