Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked Tri Tip

-- Posts: 46
edited November -1 in Beef


  • Spices: Sea salt (coarse) , Black Peppercorns (fresh ground), Granulated Garlic or powdered Garlic, and Cayenne pepper (ground).
  • Meat: 2-1/2 to 3 lbs Tri Tip Roast


Mix together thoroughly the following:

  • 2 tblsp of coarse Sea Salt
  • 1 1/2 tblsp Black peppercorns (fresh ground)
  • 2 tblsp granulated Garlic or 1 tblsp of powdered Garlic
  • 1 tblsp Cayenne pepper

Tri tip is a lean cut of meat, so leave any fat to ensure a tastier, moist roast.

 Sprinkle the rub liberally all over the roast, and rub it in.  Set it in the fridge.  Let it sit for about 2 hrs.

Fire up the BGE setting it up for smoking.  I added some charcoal, a hand full of hickory smoking chips, a hand full of apple chips, more charcoal, and more wood chips on top of that.

Heated the egg up to about 600' and set up the egg with the plate setter for indirect cooking. Place the tri tip on the grill, fat layer up.

Close the lid and Sear the meat for about 5 min. turning every min. or so, until it is dark brown.  If you want your meat cooked med well to well, sear for about 10 min.  After you get the meat nice and brown,  make sure to smoke the rest of the time with the fat layer up.  No more turning is needed.

While searing,  lower the heat to about 225' - 275'.  It may take a while to get it down,  but thats ok, thanks to the plate setters indirect cooking.

I added a 2 more hand fulls of Apple wood chips at this time through the sides of the plate setter.  (not needed) 

Cook for 2-1/2 hours (med rare) or when meat temp reaches 125'-130'F.  the meat will continue to cook to about 135' during the rest period.

For Med/well to well, cook for 2 hr. 45min to 3 hrs. or when meat temp reaches 140'-145'.

Place the meat on your carving surface and quickly wrap it with foil to let it "rest" for about 10 to 15 min.  Resting is essential as this allows the juices to partially return to the center of the meat.

Cut across the grain in 1/4" slices.


Tri ip roast should be kept in the refrigerator (below 40') after the rub. Before cooking, let it come to room temp. for approximately 1 hr. Searing is an important step in tri tip roast recipe. It allows the meat to brown (caramelize), to produce that incredible flavor. Searing requires a temperature of 550' to 600'F. With the plate setter, it will not allow the meat to burn or for flare up to accure.

Number of Servings: 4 - 6 people

Time to Prepare: 2 1/2 - 3 hrs