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Perfectly Tender Tri-Tip

Smoked Tri-Tip with a simple rub, carved precisely for Perfectly Tender Tri-Tip Every Time
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled, Steak, Tender, Traeger, Tri-Tip

Equipment

  • Smoker, Grill, Roaster or Cast Iron Skillet

Ingredients

  • 2-3 lb Tri-Tip
  • 1/8 Cup Salt
  • 1/8 Cup Pepper Or Seasonings of choice!

Instructions

  • Set Tri-Tip out on counter and allow to come to room temperature. (Approx 30 minutes)
  • Prepare your spice blend. Combine Salt and Pepper and rub onto Tri-Tip. If you have a special rub recipe or spice blend you have, sub the Salt and Pepper for your own. Tri-Tip holds up well to almost any steak rub/blend.
  • Set your smoker to 225° and allow to preheat.
  • Once Smoker is headed add your Tri-Tip and close the lid.
  • Cook for about 60-90 minutes at 225° or until the internal temperature is 130° or your desired doneness - the cooking process will continue after you remove from the heat by about 5°
  • Remove from Heat and cover with foil to rest for 10 minutes
  • Slice/Carve the tri-tip perpendicular or against the grain.
  • Enjoy!

Notes

Tips and Tricks...

If using a smoker and looking for a good sear on your meat, return to heat after it has rested. Turn the heat on your grill or smoker to high (500°) and return the tri-tip to the heat.  A hot cast iron skillet would work as well.  Cook on this high heat for 2-3 minutes on each side.  I personally skip this step. If you love a good sear or crust on your steaks then I recommend you give this a try.  
If you are using a Grill I recommend cooking, fat side down and let it cook for about 5-8 minutes on each side.  This may take more or less time depending on size of Tri-Tip.  Once you see a dark brown crust give it a flip. Pull the meat when you have achieved an internal temperature reflective of your preferred degree of doneness.   
You can also use a cast iron skillet much like the grilling method or your oven following the smoker method.
Invest in a good meat thermometer.  I use mine regularly and can’t imagine cooking without it!  When measuring the temperature of a Tri-tip be sure to go into the thickest section of the meat.  Because of the shape and variable thickness of a Tri-Tip there wil be varying degrees of doneness.  A Medium Rare might have sections of Medium to Medium Well as your reach the thinner tip of the meat.  
Refer to WWW.THESCRAMBLEDEGGS.COM for Degree of Doneness Chart as well as visual instructions on how to property Slice/Carve to achieve perfectly tender tri-tip every time
https://thescrambledeggs.com/perfectly-tender-tri-tip/