Tri tip is one of my favorite cuts, and unfortunately is very hard to find locally. So when I do find them, I like to make the most of it.
The tri tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. I found out about them and fell in love when I was on the west coast, where it is much more prevalent. A good tri tip was perfect on the grill to feed 2-3 people in an hour, but going into the smoker really brings it all together.
A fun side note before the recipe: I developed the Sweet Heat Beef rub specifically for tri tip, and I highly recommend its usage here.
- 1 Tri Tip
- 1/4 Cup of Sweet Heat rub
- Bring your smoker up to temp at 225F
- Pat the tri tip dry with paper towels, then liberally coat the whole thing with rub
- Put it in the smoker with a thermometer.
- Pull at 115 for rare, 120 for medium rare. which is roughly 2 to 3 hours
- I do not recommend cooking tri tip past medium rare. I also recommend pulling it at 125 for medium rare, and letting it rest. It will come up to temp on it’s own.
- At least from Trader Joes and the local butcher shop, pre marinated tri tip are fine, but for a bare roast, this rub is superb.
- This is a hard to find cut some places. I’ve even been to butcher shops here in PA where they don’t know what I’m talking about. Trader Joes is the best national place I can recommend.