Pixicook
LoginGet Started
    HomeRecipesBeefSmoky California-Style Tri-Tip Roast
    recipe image

    Smoky California-Style Tri-Tip Roast

    clock-icon100 minutes
    author-image
    Author
    Pixicook editorial team

    Discover the secret to perfectly grilled tri-tip that boasts a smoky aroma and a consistent cook throughout. This recipe avoids the common pitfall of an overly charred exterior with a rare center, giving you a succulently even medium-rare finish.

    Ingredients for Smoky California-Style Tri-Tip Roast

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Tri-tip Roast, trimmed

    0 lb

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Wood Chips, soaked and drained

    cups

    Substitute chevron-down

    Pepper

    teaspoons

    Substitute chevron-down

    Garlic Salt

    teaspoons

    Substitute chevron-down

    How to Make Smoky California-Style Tri-Tip Roast

    1. Prep the Roast

    Pat the roast dry with paper towels. Gently prick the roast approximately 20 times on each side with a fork. In a small bowl, mix the minced garlic with olive oil and salt to create a rub. Evenly apply the rub over the entire roast, then cover with plastic wrap. Refrigerate the seasoned roast for at least 1 hour, or for a flavor infusion, leave it up to 24 hours.

    2. Smoke Infusion

    Soak the wood chips in a bowl of water for 15 minutes, then drain. Seal the moist chips in a foil packet and puncture with a few holes for ventilation. Place the packet over the primary burner of your gas grill. Ignite all burners to high, close the lid, and heat until the wood chips start to smoke heavily, usually around 15 minutes. This is the perfect time to clean the grill grate.

    3. Sear the Roast

    Remove the garlic paste from the roast by wiping it with paper towels. Season the roast evenly with pepper and garlic salt. Position the roast on the grill grate away from the primary burner. With the grill covered, sear the meat until well-browned, about 5 minutes per side.

    4. Indirect Grilling

    Keep the primary burner on high and switch off all other burners. Continue grilling the roast, covered, until it reaches an internal temperature of about 130°F for medium-rare, which should take around 20 minutes. Use a meat thermometer to ensure accuracy.

    5. Rest and Serve

    Transfer the roast to a cutting board and let it rest. This allows the juices to redistribute throughout the meat. After resting for 10-15 minutes, slice the roast against the grain and serve.


    Comments (0)

    Add your comment...

    Explore More Beef recipes

    Explore More Collections

    Hearty Red Lentil Soup

    Easy Winter

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast