Texas-Style Smoked Tri-Tip

America is a land of diversity, and American barbecue is a reflection of that diversity! From the East Coast to the West Coast, regional barbecue styles showcase the unique histories and tastes of the people who live there. While tri-tips may be a quintessential California cut of beef, this recipe is all Texas. With just the essential seasonings and a whole lot of smoke, it’s a delicious way to celebrate American heritage!

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour


  • 1 (3lb) Tri Tip Roast, trimmed
  • 2 tbsp. Garlic Powder
  • 2 tbsp. Mustard Powder
  • 1 tbsp. Chili Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Salt
  • 2 tsp. Black Pepper
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Vegetable Oil
  • Mesquite Wood Chips, soaked in water for 1 hour


  1. Prepare smoker for indirect heat, and preheat to medium-low heat or 250 degrees for 30 to 40 minutes. In a small bowl, combine garlic, mustard, chili, and onion powders with salt and pepper. Whisk together vinegar and oil in a separate bowl, then use mixture to coat tri-tip. Pack dry rub onto tri-tip, making sure to cover the entire surface.

  2. Smoke the tri-tip for 45 minutes to 1 hour, or until it reaches an internal temperature of 115 degrees. Allow tri-tip to rest for at least 10 minutes before serving. Great for a barbecue or sliced on a sandwich.

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