Smoked Tri-Tip Recipe

Smoked Tri-Tip Recipe

Before we started this business, I had no idea what the Tri-Tip was. It wasn’t a cut of meat my Mom ever cooked, or that we ever got back from the processors. It has been quite the education to me on what cuts are popular in certain parts of the US vs other parts. Like this Tri-Tip, it’s extremely popular out west, and the people who know what it is around here really like it, but there are quite a few, like I was, and had never heard of it. 

Well, I can tell you now that it comes from the Sirloin and gets its name from the way the muscle is shaped like a triangle. It is very tender and packed with flavor! It is similar to the flat of the brisket is its leanness and flavor. 

I smoked a Tri-Tip the other day and I just had to share the recipe because it turned out amazing! It doesn’t take long to cook as it is a smaller cut of meat. Some people like to eat them as steaks. We personally haven’t tried that yet, but we do like Sirloins so I am sure it is fantastic like that as well! 

Onto the recipe. 


CJW Tri-Tip Roast 1-2lbs 

Salt, pepper, paprika, garlic powder, and Coriander 


Cover the Tri-Tip with generously with salt, pepper, and paprika 

Sprinkle a little garlic powder and coriander

Rub it in a little

Smoke the Tri-Tip for 1-2 hrs at 180F 

Wrap it in foil and cook for another 3-4hrs at 250F until the internal temp is 205F. This is the perfect temperature to allow you to slice the meat without it falling apart, but it still be extremely tender! 

Enjoy in tacos or on a bun! 

Are you a fan of Tri-Tips? 

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