I am having a BBQ for my family next weekend and want to try my first tri-tip. What do I need to know?

Starting off smoking your first tri-tip roast isn’t as scary as it sounds.

What you need to know is that this cut of meat  is a rather tender cut that used to come as part of the sirloin until recently.

Check your local butcher or or grocery meat section for a tri-tip around 2.5 to 3 pounds although you may be fortunate enough to find something a little larger. Look for a decent amount of marbling within the meat and a nice fat cap.

Barbecue Tri-Tip – A West Coast Regional Favorite

Barbecue tri-tip is most common on the west coast and is almost unknown in other parts of the country. Ask your butcher for it if you do not see it in the display case.  If they don’t have it in, they might be able to order if for you.  It is also called “triangle roast” or “bottom sirloin tip” – so ask for those if you get “blank stares” from your tri-tip request.

The really good thing about barbecue tri-tip is that it is so full of flavor.  You just need to boost it a bit by adding some salt, pepper and garlic powder to turn out a great piece of meat. Be careful not to over season the meat.  Remember, good smoked BBQ meat tastes like meat first and foremost – not seasoning!

Don’t trim the tri-tip down too much.  In fact, I advise that you leave the fat intact since it will render completely during the smoke and leave the tri-tip bursting with flavor.

Prepping Your BBQ Smoker

Fire up your smoker with lump charcoal and use the traditional red oak to smoke the tri-tip or white oak is fine if red oak is not available. If these types of wood aren’t available, you should be OK with using hickory, mesquite and other common smoking woods.  I’ve even had luck using apple and local citrus wood  – so don’t be afraid of experimenting.

Oak Wood Chunks - 10 Lb

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Place the meat in the smoker fat side up for the entire smoke and be sure to use a drip pan if you are using the indirect method of smoking on a gas or charcoal grill to eliminate flare ups and grease fires.

Fire up your smoker to about 225 to 250 degrees and smoke the tri-tip for around 2 to 3 hours or until it reaches the desired doneness.

The tri-tip recipe can be served with sauce however, like I said before, allow the natural flavors to dominate and your diners will rave.