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Perfectly medium rare smoked tri tip

How to Smoke A Tri Tip Steak

  • Author: Jess Pryles
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 40 minutes
  • Yield: serves 6-8 1x



1 whole tri tip steak (about 2.5 lb)

23 tablespoons Hardcore Carnivore Black rub


  1. Heat a smoker to run at 275f.
  2. Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn’t essential, but here’s why you want to do it: unlike fat, which renders during cooking, silverskin doesn’t break down, and can result in a chewier bite.
  3. Pat the meat dry and season with Hardcore Carnivore Black all over. Be sure to use a generous amount of rub and ensure all the surface is coated. Place tri tip into the smoker. If you have one, insert a probe to monitor temperature. If you don’t have a probe device, use a meat thermometer to start checking the internal temperature about 45 minutes in.
  4. Once the internal temp at the thickest part reaches 135-140f, remove the meat from the smoker and wrap tightly in foil or butchers paper. It needs to rest for at least 20 minutes, I prefer resting mine in a towel-lined cooler for up to an hour.
  5. After resting, slice against the grain into 1/4″ strips and serve immediately.
  • Method: BBQ