{"id":3127,"date":"2020-02-06T00:19:12","date_gmt":"2020-02-06T00:19:12","guid":{"rendered":"https:\/\/www.omahasteaks.com\/blog\/?p=3127"},"modified":"2023-08-24T20:14:27","modified_gmt":"2023-08-24T20:14:27","slug":"how-to-smoke-tri-tip-roast","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/recipes\/how-to-smoke-tri-tip-roast\/","title":{"rendered":"How to Smoke a Tri-Tip Roast + Melted Onions"},"content":{"rendered":"

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Tri-tip roast is a non-traditional meat to smoke and is one of our favorites. It\u2019s tender and juicy with rich, beefy flavors. The tri-tip roast is a simple to smoke, making this recipe perfect for any experience cook. We\u2019ll show you step-by-step how to smoke a tri-tip roast on your grill or smoker. Get ready to experience tri-tip in a new and delicious way.<\/p>\n

This smoked tri-tip roast with melted onions recipe is full of flavor and perfect for serving a crowd. Serve the flavorful smoked beef as steak sandwiches or as a traditional roast dinner. Simply slice and serve the tri-tip ala carte topped with melted onions and your favorite side dishes.<\/p>\n

What is a tri-tip roast?<\/strong><\/h2>\n

Tri-tip is a versatile cut of beef that is lean with full, rich beefy flavor. It\u2019s a favorite among BBQ enthusiasts revered for its unique flavors and simplicity of cooking. Cut from the bottom sirloin, the tri-tip roast has been popular in South American steakhouses for decades. Its rich flavors, juiciness, and value make it a favorite for recipes and sandwiches. Our tri-tip roast<\/a> is aged a minimum of 28 days for extra-tender texture and is great for serving a crowd or tailgating.<\/p>\n

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How to smoke a tri-tip roast<\/strong><\/h2>\n

We recommend a simple dry brine 18-24 hours before smoking to lock in moisture and enhance the natural flavors of the roast. Prep your grill or smoker so you have direct and indirect heat sources. Don\u2019t have a smoker? You can turn your grill into a smoker with these instructions from our smoking steak guide<\/a>.<\/p>\n

Once your grill or smoker reaches 400F you will smoke the onions in direct heat and the tri-tip roast in the indirect heat. This cooking method will give your meat that delicious smoked flavor. Use the instructions below to set up your cooking zones on both gas and charcoal grills.<\/p>\n

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Smoked tri-tip sandwich<\/strong><\/h3>\n

Cut thin slices of tri-tip against the grain for tender texture to craft your gourmet steak sandwich. Simply place smoked sliced tri-tip on your favorite hard rolls, top with melted onions, cheese and your favorite sandwich toppings. Serve and enjoy!<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2020\/01\/rc_rt021-smoked-tri-tip-roast_5_final3-BLOG.png” alt=”How to Smoke a Tri-Tip Roast + Melted Onions” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.16″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” hover_enabled=”0″ z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Smoked Tri-Tip Roast with Melted Onion<\/h2>\n
<\/div>\n
How to smoke a tri-tip roast on a gas or charcoal grill <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>2<\/span> d<\/span><\/span><\/div>
Cook Time<\/span>1<\/span> hr<\/span><\/span><\/div>
Total Time<\/span>2<\/span> d<\/span> 1<\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Omaha Steaks<\/span><\/div>\n\n\n

Ingredients<\/h3>