Santa Maria-Style Tri-Tip, Smoked or Roasted, with Reverse-Sear Instructions

To smoke the perfect tri-tip, reverse searing is the best method. Smoke the meat at 225°F until the internal temperature reaches 115°F to 120°F (about 1.5 to 2 hours). Then, sear it over a high-heat grill or cast-iron skillet to build a crust, pulling it off at 130°F to 135°F for a juicy, medium-rare finish

The result is a flexible beef recipe that feels just as at home at a backyard cookout as it does at a holiday table.

Are you a beef fan? Try Italian Style Beef Liver, Slow Cooker Brisket and Poor Man's Burnt Ends.

I like tri-tip because it gives me a lot of flavor for relatively little effort, but I also know it can be easy to overcook with the wrong method. For this version, I built in a flexible cooking path so the recipe works whether I'm using a smoker or the oven, and either way I'm aiming for the same thing: a deeply seasoned crust, a juicy medium-rare center, and slices that stay tender when cut against the grain.

I have done many tri-tips. Smoke it like a roast not a brisket. You will want to pull at 125-130 and then reverse sear it to eventually hit medium rare. If you goof and take it beyond 140, now you'll need to take it all the way to 195-205 like a brisket. This happens when I am paying more attention the cooler than the grill 😉 it's like you get a second chance.

Also, I never treat smoke and roasting as separate recipes. I'm using the same Santa Maria-style seasoning base and the same temperature targets - whether I'm using a smoker or cast iron. If I'm smoking the tri-tip, I get a little more flavor before finishing with a hard sear. If I'm roasting it, I can still get that same beefy, steakhouse-style result with a quicker cook and a properly hot finish in my cast iron pan.

Either way, don't cook it like a brisket. Reverse sear and enjoy a much juicier piece of beef!

Bonus: I really like to use smoked tallow (I used it in Smoked Texas-Style Brisket Flat as well), coated over the meat-side of the cut, to sear steaks. Adds a little bit of extra flavor. Especially if you can make your own. I really like the fat from a tri-tip before it's been trimmed. It has an extreme "beefy" flavor. Tastes very much like ribeye fat. But even store-bought tallow will do nicely.

How to keep tri-tip warm after smoking: Wrap, towel, ice chest or oven can keep it warm.

Quick Cut Comparison Table

Cut / Prep	How tender is it?	Best cooking methods
Tri-tip (grilled like steak)	Moderately tender, slightly coarser than top sirloin	Direct grilling, reverse-sear on grill
Smoked tri-tip (reverse-seared)	Tender, juicy center with crust and smoke ring	Low-and-slow smoke to ~130–135°F, then high-heat sear
Smoked tri-tip, brisket-style (~200°F)	Very tender, sliceable like small brisket flat	Extended low-and-slow smoking to ~200°F, rest, slice

If you love cooking over open flame, don't miss these favorite grill and smoker recipes and especially The Big Meat Project Recipes: Pork Butt, Brisket, Chuck Roast & More.

How This Recipe Works

• Perfectly cooked tri-tip with plenty of seasoning should always produce flavorful and juicy meat. The smoking process involves precise seasoning, smoking until the desired internal temperature is reached, and then resting the meat before cutting.
• If you are new to smoking or just got a pellet grill recently - start smoking trip tips using Santa Maria rub! I just love working with the tri tip cut, because when smoked, it's delicious and feeds an entire family with ease without breaking the bank. And Santa Maria rub produces a steak like quality with more juices and flavor than searing method!
• If you choose to roast it in the oven - all you will need is a cast iron skillet (or enameled oven proof skillet) to sear it fat side down in olive oil first and then roast it for 30 minutes (10 minutes per pound) in the oven. Super simple and flavorful!

Jump to:

• Quick Cut Comparison Table
• How This Recipe Works
• What is tri-tip
• Ingredients for Santa Maria Tri-Tip
• Santa Maria-Style BBQ Rub:
• Kitchen Equipment & Tools
• How to Smoke Tri-Tip
• How to Roast Tri-Tip
• How to Reverse Sear After Smoking or Roasting
• Santa Maria-Style Tri-Tip, Smoked or Roasted, with Reverse-Sear Instructions
• Cooked tri-tip target internal temperatures
• Smoked Tri-Tip Doneness & Approximate Times
• Checking tri-tip temperature is key
• Tri-tip cooking times
• How to Slice Tri-Tip
• Frequently Asked Questions
• Storing Leftover Tri-Tip
• Reheating Tips
• Variations and Substitutions
• More Smoker Recipes To Try Next
• Smoker Skills and Guides
• Reviews

What is tri-tip

Tri-tip is a triangular-shaped cut from the bottom sirloin, known for its rich beefy flavor and relatively lean texture. It's perfect for smoking because of its balance of marbling and tenderness.

Ingredients for Santa Maria Tri-Tip

I like to use 2.5 to 4 lb tri-tip roast, because it's sizable enough to feed at least 4 adults. Time saver and affordable as well.

Santa Maria-Style BBQ Rub:

• Kosher salt
• Ground black pepper
• Garlic powder, onion powder
• Smoked paprika
• Dried rosemary, crushed, and dried oregano
• Cumin and cayenne pepper (optional, for heat)

Kitchen Equipment & Tools

• Cast Iron Skillet - If you are roasting the tri-tip, make sure to use oven safe skillet, such as cast iron or enameled dutch oven style skillet.
• Charcoal smoker - We're using a traditional charcoal smoker for that classic low-and-slow flavor.
• Charcoal briquettes or lump charcoal - Your main heat source if smoking the tri-tip.
• Wood chunks - Red oak is the go-to, but mesquite, hickory, or a blend also work great.
• Chimney starter - For lighting your charcoal quickly and evenly.
• Heat-safe gloves - Helpful for handling hot grates or coals.
• Meat thermometer - Critical if you're not using a probe. Instant-read digital is ideal.
• Probe thermometer (optional but recommended) - Allows for constant monitoring without lifting the lid.
• Tongs - For placing and removing the tri-tip from the smoker.
• Cutting board - A large board with a juice groove is ideal for resting and slicing the meat.
• Sharp carving knife or slicing knife - For cutting the tri-tip properly against the grain.

How to Smoke Tri-Tip

Pat the tri-tip dry with paper towels, then coat it evenly with the rub, pressing the seasoning into the surface so it adheres well. For the best flavor, let the seasoned meat sit for at least 30 minutes before smoking, or refrigerate it overnight if you want the rub to penetrate a little more deeply.

Set up your charcoal smoker for indirect heat and bring the temperature to 225°F. Add wood chunks for smoke flavor, then place a probe thermometer in the thickest part of the tri-tip before it goes on the grate. If you do not have a probe, you can check the temperature with a meat thermometer later in the cooking process.

Transfer the tri-tip to the smoker and cook until it reaches your desired internal temperature. A smaller tri-tip, around 2.5 to 3 pounds, will usually take about 60 to 75 minutes, while a larger roast in the 3.5 to 4 pound range may need closer to 90 to 120 minutes. Once it's done, remove it from the smoker and let it rest for 10 to 15 minutes before slicing.

How to Roast Tri-Tip

There are two ways I make tri-tip in the oven: High-Temp and Low-and-Slow methods.

1. High Temperature Method. I put generous Santa Maria dry roast rub on it, preheat my cast iron skillet and sear it fat side down for 5 minutes. Then I transfer it to the oven and roast it at 400 F for about 30 minutes (10 minutes per pound to 130F.

Make sure to roast the tri-tip at 400F or above for 15 mins then check the temperature. I recommend removing the tri-tip before it reaches 130 (for medium rare) because it cooks more as it sits. I pull the meat out at 127-128 degrees. This way it will be closer to medium/medium well after sitting. Delicious anyway!

2. Low and Slow Method. Another great method is to wrap the tri-tip in foil and put it in the oven at 250 F. for about 3 hrs…low and slow….absolutely the best.

How to Reverse Sear After Smoking or Roasting

Once the tri-tip has finished smoking (or roasting) and reached your target internal temperature, transfer it to a plate or wire rack and let it rest briefly while you get the searing surface hot. I like to use a cast-iron skillet, grill grate, or even a hot stainless steel pan, because the goal here is not to keep cooking the meat for long, but to build a fast, flavorful crust on the outside.

When the pan is very hot, add a thin layer of oil with a high smoke point, then place the tri-tip fat-side down first. That first contact does the most work, since it renders a bit of fat and helps create the browned exterior you want. Sear the roast for just a minute or two per side, turning as needed until the outside looks deeply browned and the center is still juicy and rosy.

The key is to move quickly. Since the tri-tip is already cooked from the smoker, the sear should be short enough that it adds color without pushing the meat past medium-rare. Once it looks right, remove it from the heat and let it rest again for a few minutes before slicing across the grain.

Cooked tri-tip target internal temperatures

I am including this table to help with targeting the proper temperature for Tri-Tip. For traditional Santa Maria-style, medium-rare is the ideal doneness.

Doneness	Temperature (°F)
Rare	120-125°F
Medium Rare	130-135°F
Medium	140-145°F
Medium Well	150-155°F
Well Done	160°F+

Smoked Tri-Tip Doneness & Approximate Times

Doneness level	Target internal temp	Approx. smoker time at 225°F*	Notes / guidance
Rare	120–130°F (49–54°C)	45–75 minutes	Uncommon for tri-tip; very soft texture, minimal render. Better suited to quick grilling than smoking.
Medium-rare	130–135°F (54–57°C)	60–90 minutes	Most popular for “smoked steak” tri-tip. Pull at temp, rest 10–15 minutes, then slice against the grain. Ideal for reverse sear: smoke to ~120–125°F, then sear to 130–135°F.
Medium	135–145°F (57–63°C)	75–105 minutes	Still juicy if not overcooked; good compromise for mixed crowds. Smoke to ~125–130°F, then finish over high heat to final temp.

Checking tri-tip temperature is key

• A probe thermometer is optional but I highly recommended to monitor the temperature of your tri-tip without opening the smoker or oven.
• If you don't use a probe, a meat thermometer is critical - check the temp in the thickest part of the meat.
• For recipe testing, I used the probe thermometer from Thermoworks.

Tri-tip cooking times

• Smaller tri-tips (2.5-3 lbs) may be ready in as little as 60 minutes. Again, this is why I would recommend checking your meat with a meat thermometer probe.
• Always go by internal temperature, not just time, to determine doneness.

How to Slice Tri-Tip

Tri-tip needs to be sliced correctly if you want it to stay tender. Cutting it wrong makes it chewy! The grain changes direction across the roast, so take a moment to look at the meat before cutting and identify which way the muscle fibers run.

Once you know the direction of the grain, slice the roast against it into thin slices. Cutting this way shortens the muscle fibers, which makes each bite feel more tender and less chewy. For the best texture, use a sharp knife and slice only after the meat has had time to rest.

Frequently Asked Questions

How do I know when tri-tip is done? Tri-tip is best when it's cooked to medium-rare or medium, so the most reliable way to check is with a meat thermometer. Pull it from the smoker or oven when it reaches your target temperature, then let it rest so the juices can redistribute.

Should I smoke tri-tip low and slow? Yes, but not for too long. A moderate smoking temperature gives you flavor without drying out the meat, and tri-tip usually cooks much faster than larger barbecue cuts.

Is it better to use wood chunks or chips? Use wood chunks, not chips. Chunks provide consistent smoke for a longer time.

How to Add Wood: Place 1-2 chunks directly on the hot coals at the start. Add another chunk halfway through cooking if needed.

Can I roast tri-tip instead of smoking it? Yes. Tri-tip roasts well in the oven, especially if you sear it first in a hot skillet and then finish it until it reaches the right internal temperature.

Why is my tri-tip tough? Tri-tip can turn tough if it is overcooked or sliced with the grain instead of against it. Resting the meat before cutting also helps keep the juices in the roast.

Do I have to use Santa Maria rub? No, but it works especially well with tri-tip because the seasoning is bold, beef-friendly, and simple. You can also adjust the spice level to suit your taste.

Can I smoke tri-tip without a smoker? Yes! You can use a charcoal grill set up for indirect heat. Or an oven with liquid smoke can work, though it won't have the same depth of flavor.

How long should I let the tri-tip rest? At least 10-15 minutes to allow the juices to redistribute. Cutting too soon will make it drier.

Storing Leftover Tri-Tip

• Let the meat cool to room temperature before storing.
• Store sliced or whole tri-tip in an airtight container or wrap it tightly in foil or plastic wrap.
• Keep in the refrigerator for up to 4 days.
• For longer storage, place your tri-tip in a freezer-safe bag or vacuum seal and freeze for up to 3 months.

Reheating Tips

• Oven: Reheat gently in the oven. Wrap the tri-tip in foil with a splash of beef broth or water and warm at 275°F until heated through (15-20 minutes).
• Microwave: Use short bursts at 50% power and cover with a damp paper towel to avoid drying it out.
• Skillet: Sear gently in a covered skillet over medium-low with a splash of broth for moisture.
• Avoid high heat: It can quickly overcook the tri-tip and dry it out.

Tip: Always reheat just until warmed through to preserve tenderness and juiciness. A quick temperature check with a meat thermometer (aim for around 120-130°F) can help prevent overcooking.

Variations and Substitutions

• Use Montreal spice blend instead with lots of additional salt and pepper with a little bit of garlic powder on your tri-tip.
• Add sugar for a sweet element and to create a nice char when searing the tri-tip. It also seems like parsley is another common ingredient in many rubs and seasonings for tri-tips.
• Use Onion Powder and garlic powder along with Smoked Paprika for extra flavor.
• Freshly minced herbs, such as rosemary and thyme in combination with cayenne taste amazing, so give that a try as well!

More Smoker Recipes To Try Next

Here's more big project meat recipes to "set it and forget it) on your smoker

• How to Smoke Texas-Style Brisket Flat (Juicy, Tender, Fast) - A great next step if you liked the "mini brisket" feel of brisket‑style tri-tip and want to try a Texas‑style flat without committing to a whole packer.
• Poor Man's Burnt Ends (Better Than Brisket) - My favorite way to get that burnt‑end experience without babysitting a whole brisket. Great for game day or casual weekends.
• Smoked Chuck Roast (Poor Man's Brisket Done Right) - If tri-tip taught you the value of "budget brisket," this chuck roast is the next logical stop on that train.
• Smoked Pork Butt (Boston Butt) - The classic pulled‑pork project; forgiving, flavorful, and fantastic for feeding a crowd.

Smoker Skills and Guides

• Why the Pellet Smoker Gives You the Best Hands Off Experience- A look at why I love pellet smokers for "hands‑off" cooks and busy weekends, plus how I use them with the same flavor goals as my stick burner.
• Why Wood Choice Matters For Smoked Chicken and Post Oak vs. Hickory vs. Mesquite vs. Pecan: Which Wood Makes Better BBQ Meat?- If you're curious about how oak/pecan/cherry work on tri-tip, this breakdown of wood choice for chicken vs. beef will give you a good feel for it.
• How to Wrap Meat in Pink Butcher Paper (With Beef Tallow) - When you're ready to push your bark and moisture control further, this wrapping guide walks through exactly how I do it, including beef tallow.
• Brisket Flat or Whole Packer? Here's How to Pick the Right One for Your Smoker - Perfect if you're ready to graduate from tri-tip to full brisket but aren't sure which cut to buy.