Smoked Tri-Tip Roast

Name: Smoked 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 garlic powder; 7/8 tbsp dried oregano; 2.6 tbsp olive oil; 3/4 cup fresh parsley; 1/4 cup red wine vinegar; 3 cloves garlic cloves; 2 loaves crusty bread

Santa Maria-style tri-tip with garlic herb crust for ten

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

Tri-tip roasts are rubbed with garlic, herbs, and pepper, smoked to medium-rare, then seared over high heat for a crisp crust. Slice thin against the grain and serve with chimichurri and grilled bread.

Why crews like it: Tri-tip delivers steak-house vibes at BBQ-night cost. The cook timeline fits a shift better than brisket, and thin slices feed a line fast with minimal waste.

390Cal

42gProtein

14gCarbs

20gFat

Ingredients

4.8 lb tri-tip roast
1 3/4 tbsp kosher salt
1 3/4 tbsp black pepper
1 3/4 tbsp garlic powder
7/8 tbsp dried oregano
2.6 tbsp olive oil
3/4 cup fresh parsley
1/4 cup red wine vinegar
3 cloves garlic cloves
2 loaves crusty bread

Instructions

Season the tri-tip: Pat roasts dry, rub with olive oil, then coat generously with salt, black pepper, garlic powder, and oregano. Rest at room temperature 30 minutes while the smoker preheats.
Smoke to medium-rare: Heat smoker to 225°F. Smoke roasts until internal temperature reaches 120°F in the thickest part, about 45–60 minutes depending on size. Target oven/smoker temperature: 225°F.
Sear the crust: Transfer roasts to direct high heat or a preheated cast-iron pan and sear 2–3 minutes per side until a deep crust forms. Pull when internal temp hits 130°F for medium-rare. Target oven/smoker temperature: 500°F.
Rest before slicing: Rest roasts tented in foil 15 minutes so juices redistribute. Internal temp will climb to about 135°F—do not skip rest or slices will bleed on the board.
Slice and serve: Slice thin against the grain on a bias. Fan slices on a platter with chimichurri pooled alongside and grilled bread for soaking up juices.

Tonight's spread

Sliced tri-tip with chimichurri, grilled bread, and a simple tomato-cucumber salad.
Roasted fingerling potatoes tossed in garlic oil for a classic Santa Maria-style plate.

Hall tips

130°F pull gives medium-rare after rest—push to 140°F only if the crew prefers no pink.
Freeze roasts 20 minutes before slicing if you need cleaner, thinner slices for sandwiches.
Save drippings and whisk into chimichurri for an extra beefy sauce without extra work.

Meal prep

Trim silver skin the night before and apply dry rub so flavor penetrates. Chimichurri can be blended ahead and held refrigerated. Rest roasts fully before slicing—rushing ruins the presentation.

Leftovers

Layer cold slices into steak sandwiches with horseradish mayo and arugula.
Dice and toss into a hearty beef barley soup for next-day comfort food.

Smoker
Cast-iron skillet
Instant-read thermometer
Sharp slicing knife
Cutting board