Smoked Tri-Tip with TexasBBQRub
Tri-tip is a lean, flavorful cut that takes beautifully to smoke. Seasoned with the sugar-free "The Right Stuff" variety of TexasBBQRub and smoked over post-oak, this is a weeknight-friendly cook that delivers big results.
This recipe uses
The Right Stuff
All-purpose seasoning with NO SUGAR - won't burn at high heat. Perfect for grilling, low-carb friendly.
Shop The Right Stuff →Ingredients
- 1 tri-tip roast (about 2 lb, well-marbled)
- 2 Tbsp TexasBBQRub sugar-free "The Right Stuff"
- 1 Tbsp olive oil (for dusting)
- 1 tsp kosher salt (optional, for extra seasoning)
- 1/2 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Wood chunks or chips: 4 oz post-oak or hickory (or a 50/50 mix)
Instructions
- Prep the Meat: Pat the tri-tip dry. Rub lightly with olive oil, then sprinkle salt, pepper, garlic powder, and smoked paprika all over.
- Apply the Rub: Evenly coat the roast with 2 Tbsp TexasBBQRub, pressing gently so it adheres. Let sit at room temperature 30 min while the smoker preheats.
- Preheat Smoker: Set smoker to 225 degrees F and add the oak/hickory wood. Maintain a steady temp; avoid opening the lid frequently.
- Smoke the Tri-Tip: Place the roast fat-side up on the grill grate (indirect heat). Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 135 degrees F for medium-rare (USDA minimum for beef is 145 degrees F with a 3-minute rest).
- Rest: Remove the roast, tent loosely with foil, and rest 10 min. The temperature will rise 5-10 degrees F.
- Slice and Serve: Slice against the grain in thin slices, drizzle any pan juices, and enjoy.
Bill's Pitmaster Tips
- The Right Stuff rub is sugar-free, which makes it perfect for tri-tip — no burning on the grill.
- Post-oak gives tri-tip that authentic Central Texas flavor.
Pro Tips
- Keep the tri-tip refrigerated until just before you rub it. The colder surface enhances that coveted pink smoke ring.
- Post-oak gives a mild, nutty flavor that lets the rub shine; hickory adds a stronger, classic Texas bite. A 50/50 mix balances both.
- For a juicier result, keep the tri-tip unwrapped the whole time. If you are racing against time, wrap in foil at 130 degrees F to speed the finish, but you will lose a bit of bark.
- After reaching 135 degrees F, you can crank the smoker (or a cast-iron skillet) to 500 degrees F and sear each side 1-2 min for extra crust.
- USDA requires beef to reach 145 degrees F and rest 3 minutes for safe consumption.
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