Smoked Tri Tip with Rosemary Butter Recipe
This Smoked Tri Tip recipe delivers a tender, flavorful roast with a smoky aroma and a perfectly seared crust. Slow-smoked at 225°F using strong wood like oak or hickory, the tri tip is seasoned simply and finished with a rosemary-infused butter sear. Perfect for a backyard barbecue or special dinner, this recipe offers juicy, medium-rare beef slices bursting with robust, smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Ingredients
Meat
- 1 2-3 pound tri tip roast (fat cap and silverskin removed)
Seasoning
- 2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
Searing
- 3 Tablespoons salted butter
- 1 sprig fresh rosemary
Instructions
- Preheat the smoker: Preheat your smoker to 225 degrees F using a strong smoking wood such as oak or hickory to impart a robust smoky flavor to the meat.
- Season the meat: Evenly season the tri tip roast on all sides with the beef rub or a mixture of salt, pepper, and garlic powder. Press the seasoning lightly into the meat to help it adhere.
- Smoke the tri tip: Place the tri tip directly on the grill grates inside the smoker. Close the lid and smoke for approximately 2 hours, monitoring the internal temperature. Smoke until it reaches 5-10 degrees below your desired doneness (115°F for rare, 125°F for medium rare, 135°F for medium, 145°F for medium well, or 150°F for well done).
- Preheat a cast iron skillet for searing: When the tri tip is nearly at the target temperature, preheat a cast iron skillet over high heat to prepare for searing.
- Sear the tri tip: Add 2-3 tablespoons of butter to the hot skillet and let it melt. Drop in the rosemary sprig to infuse the butter. Place the tri tip into the skillet and sear each side for 2-3 minutes, continuously spooning the melted butter and rosemary over the meat to enhance flavor and create a delicious crust.
- Rest, slice, and serve: Remove the roast from the skillet and transfer it to a cutting board. Let it rest for 15 minutes to allow juices to redistribute. Slice the tri tip against the grain, adjusting your knife angle as needed since the grain changes along the roast, ensuring tender slices. Serve and enjoy.
Notes
- Remove fat cap and silverskin for better smoke penetration and seasoning absorption.
- Use a meat thermometer for accurate temperature and perfect doneness.
- Resting the meat is critical to retain juices and improve tenderness.
- Choose a strong wood like oak or hickory for a rich smoky flavor.
- Searing with rosemary butter enhances aroma and adds a flavorful crust.
- Adjust seasoning to your taste, especially the salt level if using a pre-made rub.