Learn how to smoke the perfect tri-tip roast in a Masterbuilt smoker! Follow our easy step-by-step recipe for juicy, tender smoked tri-tip with a flavorful crust using the reverse sear method.
Picture this: a beautifully smoked tri-tip roast with a crispy, flavorful crust and a tender, juicy interior, all made possible with your Masterbuilt smoker. The rich, smoky flavor that comes from slow-cooking this lean cut of beef is like nothing else—and the best part? It’s easier than you might think!
Smoking a tri-tip roast in a Masterbuilt smoker is one of the best ways to cook this popular cut of beef, known for its rich flavor and tender texture. The tri-tip is a fairly lean cut of beef that benefits from a slow, indirect heat cooking process, combined with a flavorful dry rub and good smoke flavor.
Whether you’re a grilling pro or just getting started, this step-by-step guide will show you how to make a perfectly smoked tri-tip that’s bursting with flavor and sure to impress. Ready to take your grilling game to the next level? Let’s get started!
Choosing the Right Cut of Meat
The tri-tip roast, also known as triangle steak or Santa Maria steak, is a versatile and economical cut of beef. It comes from the bottom sirloin section of the cow and is known for its triangular shape. This cut is a great idea for smoking because it’s tender, packed with flavor, and cooks beautifully when treated with the right seasonings.
When purchasing your tri-tip roast, choose one with a fat cap to add extra flavor during the cooking process. The fat side will melt as it smokes, basting the meat and keeping it juicy. Trim off any excess fat, but leave some for the best results.
Preparing the Tri-Tip for Smoking
Dry Rub and Seasoning
Before you start the smoking process, you’ll want to season your tri-tip roast with a dry rub to enhance its flavor. The seasoning should include kosher salt, black pepper, garlic powder, and chili powder for a well-rounded taste. You can also use a Texas style rub or a steak seasoning of your choice. Massage the seasoning into the meat, ensuring that it’s evenly coated on all sides. Let the seasoned tri-tip sit at room temperature for 30-45 minutes before smoking to allow the flavors to meld and help the meat cook evenly.
Resting the Tri-Tip
Once the meat is seasoned, let it rest on the cutting board for a bit. This gives the seasoning time to soak into the meat, and it also helps bring the meat closer to room temperature, which is important for an even cook.
Setting Up the Masterbuilt Smoker
Choosing Your Wood Chips
The Masterbuilt smoker is ideal for slow smoking, and to get that perfect smoke flavor, you need the right type of wood chips. For tri-tip, red oak is a classic choice that imparts a mild, earthy flavor. If you prefer a slightly sweeter smoke, apple wood works well too. Fill your smoker’s water pan with a mix of water and a splash of apple juice for moisture. This helps keep the meat juicy and prevents it from drying out during the smoking process.
Preheating the Smoker
Set your Masterbuilt smoker to 225°F and let it preheat. Once it’s up to temperature, place the tri-tip roast in the smoker, fat side up. The fat cap will slowly melt and baste the meat, helping it stay tender and flavorful. Keep the lid closed and allow the meat to smoke for a couple of hours using indirect heat.
The Smoking Process
Slow Smoking for the Best Results
The key to cooking the best smoked tri-tip is low and slow. At 225°F, the meat will smoke evenly without drying out, giving you a juicy steak with a flavorful crust. You can check the internal temperature of the meat every 30-45 minutes using a digital thermometer or instant-read thermometer. For medium-rare, aim for an internal temperature of 130-135°F, and for medium, cook until it reaches 140-145°F.
Reverse Sear for a Perfect Crust
Once your tri-tip roast reaches the desired internal temperature, it’s time for the reverse sear to get a perfect crust. This step involves taking the tri-tip off the smoker and searing it in a cast iron skillet over high heat or using a gas grill or charcoal grill.
To reverse sear, heat your skillet on the stove until it’s smoking hot. Add a little olive oil to the pan and then place the tri-tip in the skillet. Sear each side for about 2-3 minutes, until a beautiful golden-brown crust forms. This step adds texture and enhances the smoked meat’s flavor, giving it that perfect crust you’re looking for.
How to Know When Your Tri Tip is Done?
After the searing process, use your meat thermometer to check the internal temperature one last time. This will ensure your tri-tip is cooked to perfection. If you’re aiming for a juicy steak, pull it off the heat once it reaches your desired internal temperature.
Resting the Meat
Resting the tri-tip is an important step that shouldn’t be skipped. Once your tri-tip roast has finished smoking and searing, let it rest on a cutting board, covered loosely with aluminum foil, for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful. Cutting too soon can cause the juices to run out, resulting in dry meat.
Slicing the Tri-Tip
When it’s time to slice your smoked tri-tip, be sure to cut against the grain. The grain of the meat refers to the direction of the muscle fibers, and cutting across them will result in tender and easy-to-chew slices. If you cut with the grain, the meat can be tough and stringy. To make this easier, look for the white lines of muscle fiber and slice perpendicular to them.
Serving Your Smoked Tri-Tip
Your smoked tri-tip is now ready to serve! Pair it with your favorite sides like potato salad, coleslaw, or a simple green salad. For a west coast touch, serve with a tangy barbecue sauce or Santa Maria steak salsa. The smoky flavor combined with the juicy, tender texture of the meat will impress everyone at the table.
Tips for the Best Smoked Tri-Tip
Smoking tri-tip can seem intimidating at first, but with the right techniques and tips, you can achieve tender, juicy, and flavorful results every time. Here are some key tips that will take your smoked tri-tip to the next level:
1. Trim Excess Fat, But Leave Some
The fat cap on tri-tip plays an essential role in keeping the meat moist and flavorful. However, it’s important to trim excess fat, especially if it’s thick and hard. Leave a thin layer of fat on the fat side to help keep the roast juicy while it smokes. This fat will slowly melt, adding flavor to the meat. Just be sure not to remove too much fat, as it contributes to both the texture and flavor.
2. Maintain Consistent Temperature
When smoking tri-tip in your Masterbuilt smoker, it’s important to keep the temperature steady. Ideally, you should be smoking your tri-tip at 225°F to 250°F. This low and slow cooking method ensures the meat remains tender and juicy. Use a digital thermometer or meat thermometer to check both the internal temperature of the meat and the smoker temperature to make sure everything is consistent. Too high of a temperature can cause the meat to dry out.
3. Use Indirect Heat for Even Cooking
One of the best things about using a Masterbuilt smoker is the ability to cook with indirect heat. When smoking, always place the tri-tip roast on the grill grates away from the direct heat source. This allows the meat to cook evenly and gently, preventing it from burning or becoming tough. Indirect heat ensures the roast develops a beautiful, smoky crust without being overcooked.
4. Experiment with Marinades
While a dry rub is a fantastic way to season your tri-tip, you can also try marinating the meat overnight to infuse additional flavors. My local Costco store sells Santa Maria Beef Tri Tip that has been pre-marinated, but I like to have more control over the salt content and flavors, so I always prepare the marinade myself. A simple marinade with olive oil, garlic, soy sauce, sea salt, and black pepper can add extra depth and juiciness to your tri-tip roast. If you’re using a marinade, be sure to pat the meat dry before applying your dry rub to avoid excess moisture on the surface.
5. Rest the Smoker
It’s easy to focus on the tri-tip roast and forget about the smoker, but it’s crucial to ensure that your Masterbuilt smoker is well-maintained. Make sure your wood chips are replenished regularly, especially if you’re smoking for an extended period. Keep an eye on the water pan as well, as it helps to maintain moisture and prevent the meat from drying out.
What is the Best Way to Reheat Tri Tip?
Reheating smoked tri-tip while preserving its flavor and tenderness requires careful attention. One of the best methods is to use the oven. Preheat your oven to 250°F (121°C) and wrap the tri-tip loosely in aluminum foil to retain moisture. Place the wrapped meat in the oven for about 20-30 minutes, checking occasionally. For added flavor, you can drizzle a bit of beef broth or some of the meat’s juices before wrapping it up. Once warmed, you can briefly sear the tri-tip on a hot skillet for 1-2 minutes per side to bring back some of its crispy outer texture.
Another great option is reheating in a skillet. Slice the tri-tip into thin strips to ensure even heating. Heat a little oil or butter in a skillet over medium heat and cook the slices for about 2-3 minutes per side until warmed through. You can cover the skillet to help it heat faster and retain moisture.
You can also reheat on your grill. Preheat your grill to a low temperature (around 250°F) and place the tri-tip on the grill indirectly, cooking for about 10-15 minutes until warmed through.
No matter which method you choose, always aim for low and slow to avoid drying out the meat. If reheating a whole roast, allow it to rest for a few minutes before slicing to maintain its tenderness. Each of these methods can help you enjoy your smoked tri-tip without sacrificing flavor or texture.
Smoking a tri-tip roast in a Masterbuilt smoker is a fantastic way to cook this flavorful, fairly lean cut of beef. Whether you’re using a pellet smoker, charcoal grill, or gas grill, the process is simple and incredibly rewarding. With the reverse sear method and a little patience, you’ll have a delicious, juicy tri-tip with a perfect crust that will wow your guests. Try this smoker recipe the next time you’re craving a great steak with a good smoke flavor and unforgettable taste!
