How to Make Smoked Tri-Tip

A delicious and juicy reverse-seared steak! This smoked tri-tip is sure to become one of your favorites.


3 to 5 lb tri-tip

Salt and pepper mixture (about ⅛ cup of each


Preheat your smoker to 225°F (107°C) for 15 minutes.

Make your salt and pepper mixture and season all sides of meat with a heavy coat of it.

Smoke your tri-tip until it reaches the internal temperature of 130°F (54°C) (about 60-90 minutes). You can use pecan bisquettes.

When it reaches this temperature, remove it from the smoker and wrap in foil.

Now you have two options to finish the preparation:

Slice the tri-tip into steaks, and sear them on the grill, allowing to rest before serving.

Or preheat your grill to 500°F (260°C) for about 15 minutes. Wrap the meat in foil and place it on the grill until it reaches the desired internal temperature.


Pecan Wood Bisquettes

With a sweet and mild flavour, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.

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