Smoked Tri-Tip with Santa Maria Rub and Garlic Butter Finish

How to Make Smoked Tri-Tip with Santa Maria Rub and Garlic Butter Finish

1. 1

   Step 1: Trim and bring to room temperature

   Trim any thick silver skin or excess fat from the tri-tip, leaving a thin fat cap for flavor. Pat the roast dry, rub with olive oil, and let sit at room temperature for 20–30 minutes while you prepare the rub and smoker.

   For this step

   • 3 lbTri-tip roast
   • 1 tbspOlive oil
   
2. 2

   Step 2: Make and apply the Santa Maria rub

   In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, dried oregano, and smoked paprika. Evenly coat the tri-tip with the rub mixture, pressing it into the meat so it adheres; let it rest for a few minutes to allow the rub to set.

   For this step

   • 2 tspKosher salt
   • 2 tspFreshly ground black pepper
   • 1 tspGarlic powder
   • 1 tspDried oregano
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Preheat smoker and add oak

   Preheat your smoker or grill set up for indirect heat to 225–250°F (107–121°C). Add oak wood chips or chunks to the firebox or charcoal; oak is traditional for Santa Maria and gives a clean, beefy smoke flavor.

   For this step

   • 2 cupsOak wood chips or chunks (for smoking)
4. 4

   Step 4: Low-and-slow smoke to stall temperature

   Place the tri-tip fat-side up over indirect heat and smoke with the lid closed until the internal temperature reaches 110–115°F (43–46°C), about 60–90 minutes depending on size. Use a probe thermometer placed into the thickest part to monitor progress and maintain 225–250°F smoker temp.
   
5. 5

   Step 5: Finish over high heat with garlic butter

   Increase heat or move the tri-tip over direct high heat and sear each side 2–4 minutes to develop crust while basting with melted butter blended with minced garlic. Continue until internal temperature reaches 125–130°F (52–54°C) for medium-rare; remove earlier for rarer doneness.

   For this step

   • 4 tbspUnsalted butter
   • 2 clovesFresh garlic (minced)
   
6. 6

   Step 6: Rest and slice across the grain

   Transfer the tri-tip to a cutting board and tent loosely with foil; rest 10–15 minutes to let juices redistribute. Slice thinly across the grain at a slight angle and serve immediately with any reserved garlic butter spooned over the slices.

1. Trim any thick silver skin or excess fat from the tri-tip, leaving a thin fat cap for flavor. Pat the roast dry, rub with olive oil, and let sit at room temperature for 20–30 minutes while you prepare the rub and smoker.
2. In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, dried oregano, and smoked paprika. Evenly coat the tri-tip with the rub mixture, pressing it into the meat so it adheres; let it rest for a few minutes to allow the rub to set.
3. Preheat your smoker or grill set up for indirect heat to 225–250°F (107–121°C). Add oak wood chips or chunks to the firebox or charcoal; oak is traditional for Santa Maria and gives a clean, beefy smoke flavor.
4. Place the tri-tip fat-side up over indirect heat and smoke with the lid closed until the internal temperature reaches 110–115°F (43–46°C), about 60–90 minutes depending on size. Use a probe thermometer placed into the thickest part to monitor progress and maintain 225–250°F smoker temp.
5. Increase heat or move the tri-tip over direct high heat and sear each side 2–4 minutes to develop crust while basting with melted butter blended with minced garlic. Continue until internal temperature reaches 125–130°F (52–54°C) for medium-rare; remove earlier for rarer doneness.
6. Transfer the tri-tip to a cutting board and tent loosely with foil; rest 10–15 minutes to let juices redistribute. Slice thinly across the grain at a slight angle and serve immediately with any reserved garlic butter spooned over the slices.