Smoked Tri Tip Roast

Freshly sliced BBQ beef on wooden cutting board

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Ratings (70)
  • Total: 3 hrs 30 mins
  • Prep: 30 mins
  • Cook: 3 hrs
  • Yield: 1 Roast (4 to 6 Servings)
Nutritional Guidelines (per serving)
489 Calories
25g Fat
9g Carbs
57g Protein
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Nutrition Facts
Servings: 1 Roast (4 to 6 Servings)
Amount per serving
Calories 489
% Daily Value*
Total Fat 25g 31%
Saturated Fat 8g 40%
Cholesterol 169mg 56%
Sodium 911mg 40%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 57g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the smoker version of a traditional Santa Maria tri-tip or Santa Maria barbecue. Usually, this tri-tip roast is cooked over a live fire on a grill but works great for the smoker. Using the smoker is going to give you a better smoke flavor but won't give you a seared surface.

Ingredients

Steps to Make It

  1. Brush tri-tip roasts with oil.

  2. Combine salt, sugar, garlic, chili powder and black pepper and rub evenly over the surface of the meat, cover with plastic wrap. Set aside.

  3. Prepare smoker for a cooking temperature around 225 to 250 F/110 to 120 C for 2 to 3 hours.

  4. After allowing beef to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 170 F/75 C.

  5. Remove from smoker and allow to rest, covered, for 10 to 15 minutes before carving.