Smoked Santa Maria Tri-Tip Recipe

By: Laura Reigel | Foodology Geek

Featured Chef Laura Reigel serves up a splendid Tri-Tip smoked to perfection. Indulge in the tantalizing flavors of our Smoked Tri-Tip recipe, a true delight for meat lovers. This culinary masterpiece showcases a perfectly grilled, tender beef cut infused with a savory blend of smoky spices and aromatic herbs. Unlock the secrets to achieving grilling perfection and elevate your BBQ game with this mouthwatering Santa Maria Smoked Tri-Tip recipe that will leave your taste buds craving more. Get ready to impress your guests and savor every juicy, flavorful bite.

Recipe By: Laura Reigel | Foodology Geek

Smoked Tri-Tip Recipe 

Servings: 6

Prep Time: 1 day

Cook Time: 4 hours

Resting Time: 15 minutes

Equipment:

• ▢ Kamado Joe Smoker
• ▢ Pellet Grill
• ▢ Barrel Smoker

Ingredients

• ▢ 2 to 4 lb tri-tip roast

Rub for Tri-Tip

• ▢ ½ cup brown sugar
• ▢ ⅓ cup kosher salt
• ▢ ¼ cup smoked paprika
• ▢ ¼ cup chili powder
• ▢ 1 tbsp garlic granules
• ▢ 1 tbsp dry mustard
• ▢ 2 tsp dried oregano
• ▢ 2 tsp cumin
• ▢ ¾ tsp black pepper
• ▢ ½ tsp cayenne pepper (adjust to your personal preference)

Marinade Recipe for Tri-Tip

• ▢ 2 teaspoons salt
• ▢ 2 teaspoons freshly ground black pepper
• ▢ 2 teaspoons garlic powder
• ▢ 1 ½ teaspoons paprika
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried rosemary
• ▢ ¼ teaspoon cayenne pepper
• ▢ ⅓ cup red wine vinegar
• ▢ ⅓ cup MCT oil or other neutral-flavored oil
• ▢ 4 cloves crushed garlic
• ▢ ½ teaspoon Dijon mustard

Instructions

• Select the perfect tri-tip. Shoot for 2 to 4 lbs. Trim if needed. (2 to 4 lb tri-tip roast)
• Season: use a dry rub or a flavorful marinade for best results.
• Bring the Tri-Tip to room temperature a few hours before cooking.
• Prepare the smoker according to the manufacturer’s directions. Heat to 225℉ (107℃)
• Place the tri-tip on the grill. Insert a probe thermometer and close the lid.\
• Smoke or grill the tri-tip to your desired temperature. Recommended 125℉ (54℃)
• Remove the tri-tip when it is 5 degrees under the desired final temperature.
• Reverse sear to brown the outside. You can use a torch to sear the outside of the tri-tip in a smoking hot cast iron skillet or under a broiler.
• Place on a cutting board, cover with aluminum foil, and rest for 10 to 15 minutes before slicing.

Recipe Tips

1. Medium-rare: Aim for an internal temperature of around 130°F to 135°F (54°C to 57°C). At this temperature, the tri-tip will be pink in the center with some juiciness.
2. Medium: For medium doneness, target an internal temperature of around 140°F to 145°F (60°C to 63°C). The meat will be slightly more cooked, with a hint of pink in the center.

NUTRITION

Serving: 6ounces | Calories: 237kcal | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 80mg | Calcium: 36mg | Iron: 2mg

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