Smokr's Beef Tri-Tip

Raphe Reeves


Purchased beef from Tag'z 5 Star Meats in Murfreesboro, TN. A great selection and great people.

Until a couple years ago, I'd never heard of Beef Tri Tip. I was looking for new tailgating recipes and noticed that the San Francisco 49ers' fans were cooking Beef Tri Tip. So, I had to give it a try... It's really easy and very tender.

I've enjoyed this with cold beer, like Fat Tire Amber Ale. But, if you're not a beer fan, I'd suggest a Sangiovese or a Bordeaux style Pinot Noir wine.

Cheers to all from Smokr.......

pinch tips: How to Use a Meat Thermometer





2 Hr


2 Hr 30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a good recipe to try on your next lazy afternoon at home. The slow indirect cooking on the grill makes the meat especially tender.  I used a little less dill than is called for in the recipe, but season to your liking!

[Read more about this recipe in Janet's Notebook!]


2 1/2 lb
beef tri-tip roast
1 Tbsp
kosher salt
1 1/2 tsp
garlic salt
1/2 tsp
celery salt
1/4 tsp
black pepper, course ground
1/4 tsp
onion powder
1/4 tsp
dill, dried
1/4 tsp
sage, dried
1/4 tsp
rosemary, dried
1/4 tsp

Directions Step-By-Step

Lightly coat the entire Tri-Tip with EVOO ( Extra Virgin Olive Oil )
Mix all ingredients in a mixing bowl. Spread the rub evenly over the Tri-Tip. If there's a fat side to the cut of meat, I don't put the rub on the fat side.
I use a 9 x 13 non-stick baking ban with a cooking rack in it to give the fat a place to drip. Don't lay the meat directly in the baking pan. And, cook it fat side up.
Place the Tri-Tip in the baking pan, wrap with aluminum foil and place in refrigerator over night. Remove from fridge 2 hours prior to cooking so that the meat comes back to room temp.
I've cooked this in my smoker and on my gas grille, both were excellent. I had the smoker at 250 degrees indirect. On my gas grille, I use the two outside burners of a 4 burner system so as to have the heat as indirect as possible. The gas grill temp is about 250 - 275.
I place a thermometer in the thickest part of the beef and cook it until it reaches a temp of 130 degrees. This usually takes about 2.5 hours at the above temps. After I take it off the cooker, I cover it with aluminum foil for about 15 minutes and the time will rise a little during that time. 130 - 135 will give you a very nice med-rare in the center of the cut and closer to med on both ends of the cut.
Lastly, cooking it fat side up will keep it juicy and allow the fat to go directly to "YOUR THIGHS."
Carving: Slice it thin and cut against the grain.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Collection: Grilling Favorites
Other Tags: Quick & Easy, Healthy
Hashtag: #Smoker