Reverse Seared Hickory Smoked Tri-Tip

Reverse Seared Hickory Smoked Tri-Tip

Everyone loves a good cut of beef.

If you're from outside of Santa Maria, California, you may not have heard of tri-tip.

Tri-tip steak is a versatile beef cut for grilling, broiling, and skillet-cooking. It is lean, tender, full of flavor, and a real bargain!

Check out this simple recipe from our culinary partner Brad Woods!




  • Rub Tri-tip on all sides using Caribeque Beef Rub.
  • Place in fridge to rest while preparing your grill/smoker.

  • Set up grill/smoker for indirect cooking.
  • Allow grill/smoker to preheat to 225°F.
  • Add hickory chucks and place Tri-tip over indirect heat.

  • Smoke until internal temperature reaches 125°F.
  • Allow the Tri-tip to rest about 10 minutes while the coals are getting hot with the grill cover removed.
  • Sear the Tri-tip on each side until it reaches 130 internal temperature.
  • Remove from grill,slice thin against the grain and enjoy.


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