Smoked Tri-tip Sirloin Recipe

Trim and rest

Trim any excessive silver skin from the tri-tip leaving a thin fat cap (about 1/8 inch). Pat the roast dry with paper towels. Allow the tri-tip to sit at room temperature for 30–45 minutes before smoking so it cooks more evenly.

Combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground cumin, and dried thyme in a small bowl. Mix thoroughly so the brown sugar is evenly distributed.

Coat the tri-tip evenly with the olive oil (this helps the rub adhere), then apply the dry rub liberally on all sides, pressing it into the surface. For best flavor, wrap the rubbed tri-tip in plastic and refrigerate 1–4 hours (or overnight). Remove from refrigerator and bring to room temperature 30–45 minutes before smoking if chilled.

Prepare your smoker for indirect low-and-slow cooking and target a steady smoker temperature of 225°F (about 107°C). If using a charcoal grill set up a two-zone fire with coals to one side. Add wood chips or chunks (oak or hickory recommended) to the coals or smoker box. Place a water pan in the smoker to help stabilize temperature and add humidity.

Insert a probe-style meat thermometer into the thickest part of the tri-tip before placing it in the smoker (avoid touching fat or bone).

Place the tri-tip on the grill grates fat-side up, away from direct heat. Smoke at 225°F until the internal temperature reaches 110–115°F for medium-rare finishing with a sear later (this will take about 60–90 minutes depending on size and smoker). Monitor smoker temperature and add wood/charcoal as needed to maintain a steady 225°F.

Optionally, spritz the meat every 30–45 minutes with a small amount of water to keep the surface from over-drying (use a spray bottle).

When the tri-tip hits an internal temperature of 110–115°F, remove it from the smoker and increase the grill/smoker temperature to 450–500°F for a sear, or prepare a hot cast-iron skillet on a stovetop to sear over high heat.

Sear the tri-tip for 1–2 minutes per side on the hot grate or in the cast-iron skillet to develop a crust, flipping to get all sides (including edges). Use tongs to rotate; avoid piercing the meat.

If using butter for finishing, melt unsalted butter and stir in chopped parsley. Brush melted butter over the seared tri-tip or spoon it over while the roast rests.

Transfer the tri-tip to a cutting board and tent loosely with foil. Rest for 10–15 minutes to let juices redistribute. During resting, internal temperature will rise a few degrees (carryover cooking).

Slice the tri-tip thinly against the grain. Note: tri-tip has two grain directions — find the grain and make slices perpendicular to it. For consistent texture, identify the thicker and thinner sections and turn the roast as necessary so you always slice against the grain.

Serve immediately with any reserved juices or the butter-parsley finish spooned over. Optional: sprinkle a pinch of finishing salt or extra chopped parsley.

When finished, allow smoker to cool and dispose of ashes/used wood according to manufacturer instructions. Clean grates while still warm if possible.