Quick smoked tri tip roast! Got a tri tip? Do you want to smoke or grill it up fast and have it still turn out juicy, tender and delicious without a 2 hour cooking process? If you answered yes to the first two questions, then you are in the right place, welcome! Don’t get me wrong, there is no shame in the low and slow cooking approach, I love it too but sometimes I want and need my tri tip cooked fast and I want it to taste equally as delicious, this post will tell you how to do that and has a recipe for how to season the tri tip too.
Like I said above, I love the low and slow approach but sometimes I don’t have the time to pull that off and I still want a delicious meal in less than half the time. So here is how you can achieve that. Tri tip is one of my favorite roast cuts of meat to cook up quickly because it carries so much flavor and is still tender when cooked quickly.
Smoking or grilling a tri tip is easy to do and the meat will turn out fabulous! It’s super flavorful and only takes 30-35 minutes to cook for a 2 pound tri tip roast and then you will have a 10 minute rest so the juices can recirculate! The outsides get a nice sear and the insides come up to a perfect medium rare of 135 F. internal temperature then raise to 140 F when they rest.
What the seasoning on this tri tip?
The seasoning is simple, yet completely delicious and it compliments the tri tip great. Plus, an added perk is the spices used are most likely already in your spice cabinet. They are salt (I always use pink sea salt), black pepper (I love freshly ground black or a peppercorn medley), ground cayenne pepper (does not add heat but heightens the flavors), garlic power and paprika.
Where does the tri tip originate?
You will often see a tri tip called Santa Maria tri tip because the cut is said to originate from the Santa Maria market in Santa Maria, California in the 1950’s. Prior to this that cut was primarily used in ground beef and stew meats. It’s been around in California for years but is now making it’s way around the United states in meat counters and butcher shops more abundantly. I have been making tri tip steaks for a few years but grilling the whole tri tip is newer to me and I am starting to see the whole cuts in the meat departments of grocery stores more frequently now.
How are we going to cook this quick smoked tri tip?
With this quick cook method, we are going to start by cooking at a super high temperature. My pellet grill goes up to 500 F. so that is what I preheat it to before placing it on the grill for 15 minutes, turning over half way through. I then reduce to heat to 350 F. and finish off the cooking for 15 -20 minutes or until the meat hits an internal temperature of 135 F. with a meat thermometer placed at the center of the thickest part of the tri tip. The meat’s temperature will raise by about 5 degrees when I rest the meat so it will be between a medium rare and medium doneness when it’s sliced and served. We want it pink in the middle still so it’s juicy and tender.
What type of wood or wood pellets to use?
I like to use a stronger smoking wood for beef and since it’s a quick cook with this beef it can handle it without it being over powering. So I would suggest using a hickory, mesquite, oak, pecan or other stronger wood or a blend with those flavors mixed in for this quick smoked tri tip. You can however use whatever wood you want and it will still taste great but for smoke flavors complimenting this meat extra, those are my suggestions. I used a big game blend by Traeger that has hickory, red and white oak and rosemary oils in it for the tri tip pictured in this post.
What you need to make this quick smoked tri tip:
Makes ~2 pound of tri tip roast
- 2 pound tri tip
- 1 tablespoon salt
- 1 teaspoons black pepper
- dash of cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Bring tri tip to room temperature, around 60 degrees is where I like my meat to be.
- Preheat smoker to 500 F. or if your smoker or grill doesn’t go that high, heat to as high as your smoker or grill goes.
- Mix together the salt, black pepper, cayenne pepper, garlic powder and paprika in a bowl.
- Season the tri tip with the seasoning mix until it is well coated, you may have a little extra left over depending on your tri tip size.
- Add tri tip to the grill and cook for 7 minutes each side then reduce the heat to 350 F. and continue cooking for 15-20 minutes or until the internal temperature reaches 135 F.
- Remove from grill or smoker and wrap in aluminum foil so the meat can rest for 10 minutes, the juices will recirculate and temperature will come up about 5 degrees so it will be medium rare/medium doneness.
- Slice, serve and enjoy!
Here are a few other recipes you may love:
Smoked Prime Rib
Apricot Grilled Pork Tenderloin
Grilled Maple Butter Salmon
Grilled Chili Lime Chicken with Mango Jalapeno Salsa
Apple Sage Smoked Pork Roast
Smoked Sheet Pan Salsa
Smoked Lemon Pepper Chicken
Whole Smoked Chicken
Smoked Chicken, Sausage and Shrimp Gumbo
Quick Smoked Tri Tip
Ingredients
- 2 pound tri tip
- 1 tablespoon salt
- 1 teaspoons black pepper
- dash of cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Bring tri tip to room temperature, around 60 degrees is where I like my meat to be.
- Preheat smoker to 500 F. or if your smoker or grill doesn’t go that high, heat to as high as your smoker or grill goes.
- Mix together the salt, black pepper, cayenne pepper, garlic powder and paprika in a bowl.
- Season the tri tip with the seasoning mix until it is well coated, you may have a little extra left over depending on your tri tip size.
- Add tri tip to the grill and cook for 7 minutes each side then reduce the heat to 350 F. and continue cooking for 15-20 minutes or until the internal temperature reaches 135 F.
- Remove from grill or smoker and wrap in aluminum foil so the meat can rest for 10 minutes, the juices will recirculate and temperature will come up about 5 degrees so it will be medium rare/medium doneness.
- Slice, serve and enjoy!
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