Print

Tender Mesquite Smoked Tri-Tip Recipe Easy Smoky Crust Perfection

mesquite smoked tri-tip - featured image
Print Recipe

A simple and easy recipe for a tender, juicy tri-tip roast with a smoky mesquite crust, perfect for backyard barbecues and casual gatherings.

Ingredients

Scale
  • 2 to 3 pounds tri-tip roast, trimmed of excess fat but leaving a thin layer for flavor
  • 1 to 2 cups mesquite wood chips, soaked for 30 minutes before smoking
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt (Diamond Crystal recommended)
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional but highly recommended)
  • 1 tablespoon brown sugar

Instructions

  1. Soak 1 to 2 cups of mesquite wood chips in water for at least 30 minutes to slow their burn and provide steady smoke.
  2. In a mixing bowl, combine kosher salt, cracked black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix thoroughly to create the rub.
  3. Pat the tri-tip dry with paper towels. Rub 2 tablespoons olive oil all over the meat to help the seasoning stick.
  4. Generously coat the tri-tip with the spice rub, pressing it into the surface for good adhesion. Let it rest at room temperature for about 30 minutes.
  5. Preheat your smoker or grill to a steady 225°F (107°C). Set up for indirect heat with a drip pan underneath the grate. Add drained mesquite chips to the smoker box or directly on coals to start smoking.
  6. Place the tri-tip fat side up on the grate, away from direct heat. Close the lid and maintain the 225°F temperature, adding wood chips as needed to keep the smoke steady.
  7. Smoke until the internal temperature reaches 130°F (54°C) for medium-rare or up to 140°F (60°C) for medium, about 1.5 to 2 hours. Avoid opening the lid too often.
  8. Remove the tri-tip from the smoker and tent loosely with aluminum foil. Let it rest for 15 to 20 minutes to allow juices to redistribute.
  9. Slice the tri-tip thinly against the grain and serve immediately.

Notes

For a smokier crust, finish with a quick sear on a hot cast-iron skillet for 1-2 minutes per side after smoking. Avoid overcooking to maintain tenderness. Use a meat thermometer for best results. Let the meat rest for at least 15 minutes before slicing to keep it juicy. If no smoker is available, use a charcoal grill with a water pan and smoking box or oven-smoke using soaked wood chips in a foil pouch at 225°F.

Nutrition

Keywords: tri-tip, smoked tri-tip, mesquite smoked, barbecue, smoked beef, backyard barbecue, smoky crust, easy tri-tip recipe

Find it online: https://vexifood.com/tender-mesquite-smoked-tri-tip-recipe-easy-smoky-crust-perfection/