Santa Maria Tri-Tip Roast

Name: Santa Maria Tri-Tip Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 4.8 Lb Tri-Tip Roast; 1 3/4 Tbsp Kosher Salt; 1 3/4 Tbsp Black Pepper; 1 3/4 Tbsp Granulated Garlic; 1 3/4 Tbsp Neutral Oil; 3/4 Cup Beef Broth; 3.2 Cups Pinto Beans; 1.6 Cups Pico De Gallo; 10 whole Flour Tortillas

California salt-pepper-garlic rub, oak smoke, and salsa for ten

Prep: 20 min
Cook: 90 min
Serves 8
Difficulty: medium

West Coast tri-tip that slices fast and feeds the whole hall

Why crews like it: Tri-tip cooks in under two hours and slices like steak night without the cost. Holds sliced at 170°F with jus for 45 minutes.

1038Cal

82gProtein

49gCarbs

56gFat

Ingredients

4.8 Lb Tri-Tip Roast
1 3/4 Tbsp Kosher Salt
1 3/4 Tbsp Black Pepper
1 3/4 Tbsp Granulated Garlic
1 3/4 Tbsp Neutral Oil
3/4 Cup Beef Broth
3.2 Cups Pinto Beans
1.6 Cups Pico De Gallo
10 whole Flour Tortillas

Instructions

Season Santa Maria-style: Mix salt, pepper, and garlic. Coat tri-tip with oil, then pack rub on all sides. Rest 30 minutes while smoker heats to 275°F with oak.
Smoke to 130°F: Smoke tri-tip at 275°F until internal temp reaches 125–130°F for medium-rare, about 45–55 minutes.
Sear over high heat: Sear over direct heat at 450°F+ 3–4 minutes per side until crust forms and internal temp reaches 135°F for medium.
Rest and slice: Rest 10 minutes. Slice against the grain into thin slices—tri-tip grain changes direction; rotate as you cut.
Hold at 170°F: Toss slices lightly with warm beef broth. Cover with foil and hold at 170°F until service.
Warm the beans, keep the pico cold: Heat pinto beans in a pot. Set pico de gallo cold on the line.
Tonight's board: Sliced tri-tip, beans, salsa, optional tortillas. Call temps: pulled at 135°F medium, held at 170°F.
Leftovers: Slice thin for tri-tip sandwiches with salsa and mayo. Reheat in broth at 325°F until 145°F.

Tonight's spread

Sliced tri-tip on a board with jus.
Warm pinto beans and tortillas, with cold pico de gallo on the side.

Hall tips

Tri-tip grain shifts mid-roast—pay attention when slicing or bites turn chewy.
125°F off smoke + sear gets you medium-rare; push to 130°F before sear for medium.
Oak is traditional; hickory works if that's what's in the pit.

Meal prep

Season 30 minutes ahead. Smoke to 130°F, sear hot, rest 10 minutes, slice. Hold sliced tri-tip covered at 170°F with beef jus.

Leftovers

Tri-tip tacos with salsa and avocado.
Chop into a steak salad with ranch.

smoker
grill
instant-read thermometer
slicing knife
sheet pan