Smoked Tri-Tip

This amazing hunk of meat, done right, will be a definite hit with family and friends. I’ve been perfecting my Smoked Tri-Tip since I moved to beautiful sunny Santa Monica, Ca., where Tri-Tip is a readily available cut of meat in most markets. (Actually, I live right on the border of Venice and Santa Monica. My grill is on the patio, which faces the Venice side, so I guess you could say the process was perfected in Venice. Well, that, and the fact that I’m from Texas.)
I make this scrumptious hunk of meat on my ‘ol faithful Webber. I use lump charcoal and occasionally wood chips when I have the time. However this can also be done in an oven with similar results. My adorable friend Edel tried this and her hungry guests were so impressed I was inspired to get this quick and easy recipe up online so you can enjoy it, too.



1- 2.5 lbs Tri-Tip Roast (trimmed for the beginners)

rub: smoked paprika and or chili powder, salt and cracked black pepper.

  • Preheat oven to 350 degrees. Let Tri-Tip come to room temperature.
  • Rub Tri-Tip with smoked paprika (or chili powder) salt and cracked black pepper.
  • In a non stick pan or oven safe glass pan bake Tri-Tip for 45-60 minutes depending on desired doneness. Keep in mind this roast is better served as medium rare so about 45 minutes is as long you want to go.
  • Remove from oven and let rest 10-15 minutes before slicing. Thin slices are best.
  • Serve alongside a blue cheese salad or a favorite side!
Edel's Tri-Tip Diner

Edel’s Tri-Tip Dinner

Prepped Tri-Tip

Prepped Tri-Tip

Tri-Tip with rub

Tri-Tip with rub

Me and Edel!

Me and Edel!


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4 responses to “Smoked Tri-Tip”

  1. Amy says :

    Hey- thank my old man for introducing that in to our big ole Texas hearts!

  2. Anonymous says :

    Thank you for teaching me how to make this delicious trip tip!!!!!! I’m falling in love with cooking JJ’s way, you are the best mamacita ever ❤

  3. Anonymous says :

    I forgot to mention, we look great on that picture 😉

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