Smoked Tri Tip
This delicious smoked tri-tip starts with a sweet and smokey dry rub with a blend of smoked paprika, garlic powder, onion powder, and cayenne pepper. It's then smoked and finished with a quick sear for a delicious crust. The result will be a flavorful and juicy tri-tip with a satisfying smoky flavor and crispy exterior. Enjoy!
Ingredients
- 1 tri-tip approximately 2-3 pounds
- Olive oil
- ¼ cup light brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1-2 tbsp butter
Instructions
- Remove the tri-tip from the refrigerator and let it sit at room temperature for about 60 minutes before smoking.
- Preheat the smoker to 225ºF.
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper and salt to create a dry rub.
- Drizzle olive oil over the meat and rub it in as well. Generously coat the tri-tip with the dry rub, using your hands to make sure it's evenly distributed.
- Place the tri-tip in the smoker, fat side up, and cook until an internal temperature of 120-125°F for medium-rare. This will typically take 60 - 90 minutes, depending on the size of the tri-tip and the temperature of your smoker.
- Preheat a skillet over high heat.
- Remove the tri-tip from the smoker. Add butter to the skillet. Once it melts, sear the tri tip on both sides for 1-2 minutes each side or until golden.
- Remove from the skillet and let it rest for at least 15 minutes before slicing against the grain and serving.