Smoked Tri-Tip

Some of the smoking sites that I follow are always posting about cooking Tri-Tip, which is something that I have never seen the stores in TN. This is popular on the West Coast and also goes by the name of Santa Maria cut of beef.  Much to my surprise, I found Sams was now selling them so I picked one up. It is similar to London Broil, but a different cut of beef. I picked one out and at $14 I figured I would give it a try.






The cut is known from the triangle shape






I did a simple marinade of olive oil, squeeze garlic, rosemary and thyme. I did this about 3 hours before it went on the smoker.






It smoked for about two hours, and I used mesquite, but if I did it again, I would try Hickory instead. I removed it 130 degree internal temp and let it rest






I then did a sear on both sides by getting the Weber propane to 600 degrees. It was on the grill for about 4 minutes total time.






I then let is rest for about 10 minutes before slicing. It was cooked perfectly, the marinade gave it great flavor, just not sold on the mesquite.



  1. Gary says:

    Mesquite can be very harsh and sometimes bitter. I use Pecan , Oak or a fruitwood instead. I have cooked over 20 of these Trips-Tips on my WSM. I often apply Montreal Steak Seasoning prior to setting the Tri-Tip on the smoker grill. After reaching 130F internal, I remove the middle section of my bullet smoker and lower my grill with the Tri-Tip directly over the coals. 2-3 minutes on each side and it’s done!

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