Smoked Tri Tip

Look at this pink, juicy goodness! If there is anything that I cook more often than other - it's Tri Tip! It is just so simple and yet feels luxurious. You can turn this piece of meat into a good enough meal for a King. You want it to pull apart easily, melt in your mouth and have that smoky flavor. I make a Tri Tip at almost every party that I have with friends and it gets eaten in seconds. Slice it up and hand out to everyone - who needs plates! When I eat it by myself for dinner I like to add a light, fresh salad on the side.


This recipe is for quite a big Tri Tip piece. The first thing you want to do is to use a knife or thick fork to poke some holes on top of the Tri Tip. The marinade will soak into the meat better that way. Cut off the fat from the top but if there is a layer of fat on the bottom - leave it! It will help with the flavor!

Dry rub:
2 tbsp sweet and smoky rub
4 tsp salt
2.5 tsp coarse black pepper
1.5 tsp liquid smoke
1 tsp dry parsley
Rub it all on both sides of the Tri Tip. Except for the liquid smoke and parsley that you only need to add on the top.

Side cart marinade:
1/4 cup Jack Daniel's Hickory BBQ sauce
3 tbsp stone ground mustard
1/4 cup soy sauce
3 tbsp honey
Lemon juice from 3 lemon wedges
Mix it together in a small bowl!

Put the Tri Tip on the smoker at 180 F.
Paint it with the side cart marinade every 30 minutes. No more often than that, because you don't want to lift the lid too often. Then you'll let too much heat and smoke out and the cooking process will take much longer!

Take it off the smoker after about 3 hours and 15 minutes depending on how thick the piece of meat is. Check the internal temperature to be sure that it's done. For medium rare you want it to be 135-140 F.

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