Smoked Tri-Tip
California-style smoked tri-tip with Santa Maria seasoning.
Jump to RecipeTri-tip is California BBQ royalty, and for good reason. This triangular cut from the bottom sirloin has incredible beefy flavor and cooks relatively quickly. With Santa Maria seasoning - just garlic, salt, and pepper - you get something that's greater than the sum of its parts. It's become a regular in my rotation.
Tri-tip is perfect for smaller gatherings or weeknight BBQ when you don't have 12 hours to dedicate. It feeds 4-6 people comfortably and cooks in under two hours. Sunday dinners, casual dinner parties, or just a nice Tuesday night - tri-tip makes any meal feel special.
Santa Maria-style sides are the way to go. Pinquito beans cooked with bacon and spices are traditional. Grilled bread rubbed with garlic, fresh salsa, and a green salad complete the authentic experience. Roasted vegetables or grilled corn are also excellent choices.
The Santa Maria rub is classic, but tri-tip welcomes experimentation. Add coffee for earthy depth or brown sugar for a sweet crust. Asian marinades with soy and sesame work beautifully. A chimichurri sauce served alongside adds Argentine flair.
Tri-tip varies in thickness, so use a thermometer. Pull at 130°F for medium-rare, 135°F for medium. Always slice against the grain - and note that the grain changes direction in this cut, so adjust your slicing angle as you go. Rest 10 minutes before cutting.
Ingredients
Instructions
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1
Trim any excess fat and silver skin from the tri-tip, leaving a thin fat cap on one side.
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2
Mix garlic powder, onion powder, black pepper, salt, and a pinch of cayenne for a Santa Maria-style rub. For convenience, Meat Church Holy Cow works great on tri-tip.
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3
Season the tri-tip generously on all sides and let it rest at room temperature for 30 minutes.
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4
Set your smoker to 250°F with post oak wood for a traditional California BBQ experience.
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5
Place the tri-tip on the smoker fat-side up. Smoke for about 60-90 minutes — tri-tip is a relatively quick cook compared to other smoked beef cuts.
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6
Remove the tri-tip when the internal temperature reaches 130°F for medium-rare or 135°F for medium. Check with an instant-read thermometer in the thickest section.
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7
Rest for 10 minutes, then identify the two different grain directions (tri-tip has them). Slice thinly against the grain for each section.