A Spoon Full of Lovin' · March 2025
Tremendous Texas Tri Tip
Texas smoked meat at its finest
If you enjoy great Texas smoked meat, this is something you will make time and time again. Tri tip is one of the most underrated cuts of beef — it's got incredible beefy flavor, takes smoke beautifully, and when sliced against the grain, it's as tender as any brisket. This Texas-style preparation keeps it simple: bold seasoning, good smoke, and patience.
Ingredients
- 1 tri tip roast (2–3 lbs), fat cap trimmed to ¼ inch
- 2 tbsp coarse kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Oak or hickory wood chunks for smoking
- Beef tallow or butter for finishing (optional)
Instructions
Season the Meat
Mix salt, pepper, garlic powder, paprika, and onion powder. Pat the tri tip dry with paper towels, then coat all sides generously with the rub. Let sit at room temperature 30–60 minutes, or refrigerate uncovered overnight for a deeper bark.
Set Up the Smoker
Preheat your smoker to 225–250°F. Add oak or hickory wood chunks. You want a clean, thin blue smoke — not billowing white smoke.
Smoke Low & Slow
Place the tri tip fat-side up on the smoker grate. Smoke until the internal temperature reaches 130°F for medium-rare (about 1.5–2 hours). Insert a probe thermometer and don't open the lid unnecessarily.
Sear the Bark
When the tri tip hits 130°F, crank your grill or a cast iron skillet to high heat. Sear all sides for 1–2 minutes each to set the bark and add a beautiful crust.
Rest
Tent loosely with foil and rest 15–20 minutes. This is non-negotiable — resting lets the juices redistribute throughout the meat.
Slice Against the Grain
Tri tip has two grain directions that meet in the middle. Identify the grain and slice perpendicular to it, about ¼ inch thick. Serve immediately.
Robin's Tips & Variations
- Tri tip has two muscle sections with different grain directions — look carefully before slicing.
- For maximum bark, season the night before and refrigerate uncovered.
- Oak is the classic Texas wood; hickory adds a stronger, more assertive smoke flavor.
- Leftovers make incredible sandwiches — pile on toasted sourdough with horseradish sauce.
- No smoker? Reverse-sear in a 250°F oven, then finish in a screaming hot cast iron pan.
Smoke on!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!