Home
/
Blog
/
Dry Rubbed and Smoked Tri-Tip Roast
Recipes

Dry Rubbed and Smoked Tri-Tip Roast

Recipe by East Oak
Dry Rubbed and Smoked Tri-Tip Roast
    Slow-smoking a tri-tip roast in the East Oak smoker is an excellent way to bring out the best in this flavorful cut of meat. The low-and-slow method ensures a juicy, tender roast with a smoky depth that’s perfect for family dinners or backyard gatherings.


    Flavor & Texture

    Smoked flavor
    Maturity
    Humidity
    Taste
    Smell
    Strong Flavor
    Well Done
    Dry
    Juicy and tender
    The seasoning flavor is moderate and gentle, and the sauce flavor is rich and full.

    Ingredients

    • 3 pounds of tri-tip roast
    • 2 tsps sea salt
    • 1-1/2 tsp chili powder
    • 1 tsp black pepper
    • 1 tsp brown sugar
    • 1 tsp of strong coffee powder
    • 1 tsp onion powder
    • 1/2 tsp garlic powder

       

      Cooking Time

       Prep time
      Cooking time
      Total time
      50 min 1 hour 35 min 2 hours 30 min

       

        Cooking Instructions

        1. Prepare the Tri-Tip Roast

        • Ensure the tri-tip roast is fully thawed and pat it dry with paper towels.
        • In a bowl, combine sea salt, chili powder, black pepper, brown sugar, coffee powder, onion powder, and garlic powder. Rub the seasoning evenly over the roast, pressing it into the meat.
        • For enhanced flavor, marinate the roast in the refrigerator for at least 30 minutes or up to 4 hours.

         

        2. Preheat the Smoker:

        • Soak walnut or oak wood chips in water for 15-20 minutes, then drain.
        • Preheat the smoker to 275°F (135°C). 

           

          3. Smoke the Roast:

          • Place the roast fat-side up on the smoker rack. Insert a meat probe horizontally into the thickest part of the beef, avoiding any fat layers.
          • Smoke at 225°F (107°C) for 1 hour, or until the internal temperature is 5–10°F (3–6°C) below your desired doneness:130°F (54°C) for medium-rare/145°F (63°C) for medium

           

          4. Finish Smoking and Rest:

          • Lower the smoker temperature to 200°F (93°C) and continue smoking for another 20-30 minutes, until the roast reaches your desired doneness.
          • Remove the roast from the smoker and wrap it loosely in aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.

          5. Serve:

          • Slice the roast thinly against the grain to maximize tenderness and flavor. Serve warm with your favorite sides.

          *USDA safe minimum for ground meats - 145°F(62.8°C)


          Nutritional Information

          Serves: 4-6

          Amount Per Serving:

          • Calories: 280
          • Total Fat: 12g
          • Saturated Fat: 5g
          • Trans Fat: 0g
          • Unsaturated Fat: 1g
          • Cholesterol: 85mg
          • Sodium: 400mg
          • Carbohydrates: 2g
          • Fiber: 0g
          • Sugar: 1g
          • Protein: 32g
          Team Favorites
          30-Inch Electric Smoker with Glass Door
          $299.99
          BESTSELLER HOT ITEM
          30-Inch Electric Smoker Black
          $229.99
          BEST VALUE TOP RATED
          30-Inch Electric Smoker Stand
          $34.99
          BACK IN STOCK HOT ITEM
          30-Inch Electric Smoker Cover
          $24.99
          HOT ITEM RESTOCK SOON
          30-Inch Electric Smoker with Glass Door
          $299.99
          BESTSELLER HOT ITEM
          30-Inch Electric Smoker Black
          $229.99
          BEST VALUE TOP RATED
          30-Inch Electric Smoker Stand
          $34.99
          BACK IN STOCK HOT ITEM
          30-Inch Electric Smoker Cover
          $24.99
          HOT ITEM RESTOCK SOON