How to Make a Perfect Tri-Tip

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If you live east of the Mississippi, you may not be familiar with a cut of beef most westerners enjoy called “tri-tip.”  According to Wikipedia, the tri-tip is a cut of beef derived from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. And there is only one per side of beef.

In the long-distant past, when local markets had butchers, this may have been a beef roast your mother or grandmother purchased for Sunday suppers. For the past 20 years, it’s been used in ground meat or cut up for stir-fry. The realization that this cut of meat is generally the same size — and exceptionally versatile to prepare — has created a strong market for it.

One of Char-Broil®’s grilling fans recently submitted a super-fast recipe for plating a tri-tip in what seems like record time – with an assist from the The Big Easy® Smoker Roaster & Grill by Char-Broil®.

Quickest Big Easy Tri-Tip Recipe


  • 2.5-pound beef tri tip
  • Char-Broil® apple wood smoking box
  • Olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste


  1. Rub olive oil, kosher salt, pepper and garlic power liberally onto the surface of the meat
  2. Place inside The Big Easy® Smoker Roaster & Grill by Char-Broil® and set to Level 15
  3. Cook for 15 minutes, then reduce the temperature setting to Level 8 and prop the lid open briefly to help reduce the temperature
  4. Cook for an additional 25 minutes or until a meat thermometer inserted into the thickest part of the cut registers 129°F.
  5. Remove and loosely cover with a foil tent for an additional 10 minutes, which will allow the tri-tip to climb to a target medium-rare temperature of 135°F.
  6. Slice across the grain, then serve.

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