![\"smoked](\"https:\/\/thegrillingdutchman.com\/wp-content\/uploads\/2024\/08\/tri-tip-on-smoker.jpg\")
<\/figure>\nFor a long time I was planning on making a Low and Slow Smoked Tri Tip.<\/p>\n
Recently I ordered one from Crowd Cow (LINK<\/strong>)and now it was time to start cooking.<\/p>\n Since this was my first time smoking a tri-tip I took my time and thought a long time about what seasoning to use.<\/p>\n I did not want the seasoning to take too much away from the flavor of the meat so I kept it fairly light and did not use too many strong flavors.<\/p>\n Since I bought my Tri Tip from Crowd Cow there was not much more prepping to do than cutting off a few very small pieces of fat.<\/p>\n Tip:<\/strong> Try to remember the way the grain in the meat runs. This makes it easier to slice the Tri Tip later.<\/em><\/p>\n Tri Tip is, in my opinion, a delicate cut of meat and this means that you have to pay a lot of attention to how to smoke this piece of beef.<\/p>\n it will get overcooked fast and that turns it into a hard-to-chew piece of meat. The reason for that is that it does not contain a lot of fat.<\/p>\n This time I used my UDS smoker and added apple wood chunks. <\/p>\n I chose apple wood for the same reason I used a light seasoning and that is the delicate meat a Tri Tip is.<\/p>\n I love to smoke low and slow at 225 \u00b0F (107\u00b0C) and think this is the perfect temperature to smoke Tri Tip.<\/p>\n This is a personal choice and it depends on how rare or done you like your Tri Tip.<\/p>\n Here are some temperatures you can use:<\/p>\n I prefer medium rare to medium.<\/p>\n To keep your eye on the internal temperature the best thing to do is use a digital probe thermometer (LINK)<\/strong> and insert the probe in the thickest part of the Tri Tip.<\/p>\n On average it takes about 30 minutes for each pound. My tri tip was about 3 pounds so I knew it would take about one and a half hours. (90 minutes)<\/p>\n Tip:<\/strong> Start your smoker and give it time to stabilize at 225\u00b0F (\u00b0107C)<\/em><\/p>\n My goal was to smoke the Tri Tip to medium rare and then since the temperature still rises, rest and let it come to medium.<\/p>\n After about 75 minutes and reaching an internal temperature of 130\u00b0F (54\u00b0C) I pulled the meat from the grill and wrapped it in aluminum foil to let it rest for 10 \u2013 15 minutes.<\/p>\nTri Tip Seasoning<\/h2>\n
\n
Prepping The Tri Tip<\/h2>\n
![\"tri](\"https:\/\/thegrillingdutchman.com\/wp-content\/uploads\/2024\/08\/tri-tip-and-seasoning.jpg\")
<\/figure>\nSmoking Tri Tip<\/h3>\n
Set Up Smoker<\/h3>\n
Smoker Temperature<\/h3>\n
Smoked Tri Tip Internal Temperature<\/h2>\n
\n
<\/figure>\n
![\"tri](\"https:\/\/thegrillingdutchman.com\/wp-content\/uploads\/2024\/08\/sliced-tri-tip.jpg\")
<\/figure>\n![\"smoked](\"https:\/\/thegrillingdutchman.com\/wp-content\/uploads\/2024\/08\/tri-tip-on-smoker-500x500.jpg\")
<\/div>\n<\/div>\n![\"\"](\"https:\/\/thegrillingdutchman.com\/wp-content\/cache\/flying-press\/gravatar-5caa70c9c48c.png\"){kind=avatar}
<\/span>