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Perfect Smoked Tri-Tip Recipe with Garlic Herb Compound Butter

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A smoky, tender, and flavor-packed smoked tri-tip recipe finished with a rich garlic herb compound butter. Perfect for casual dinners or weekend BBQs, this recipe balances simplicity with delicious depth.

Ingredients

Scale
  • 2 to 3 pounds tri-tip roast (well-marbled)
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1.5 tablespoons kosher salt
  • 1 teaspoon brown sugar
  • 4 tablespoons (57 grams) unsalted butter, softened
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ teaspoon lemon zest

Instructions

  1. Trim the tri-tip by removing excess silver skin and large fat deposits, leaving a thin fat cap for flavor and moisture. Pat dry with paper towels.
  2. In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, kosher salt, and brown sugar. Mix well to prepare the dry rub.
  3. Rub the tri-tip all over with olive oil to help the seasoning stick and promote crust development.
  4. Generously coat the meat with the dry rub, pressing it into the surface for even coverage. Let it sit at room temperature for 30 minutes to absorb flavors.
  5. Preheat your smoker to a steady 225°F (107°C), using hardwood chips like oak or hickory for balanced smoke flavor.
  6. Place the tri-tip on the smoker rack fat side up. Insert a meat thermometer probe into the thickest part. Smoke until internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Avoid opening the smoker frequently.
  7. While smoking, mix softened butter with minced garlic, chopped parsley, thyme, and lemon zest to make the garlic herb compound butter. Set aside in the fridge until ready.
  8. Once the desired temperature is reached, remove the tri-tip and tent loosely with foil. Rest for 15 minutes to let juices redistribute.
  9. Slice the tri-tip against the grain into thin strips. Dollop the garlic herb compound butter over warm slices, letting it melt.

Notes

For a crispier crust, sear the tri-tip over high direct heat for 1-2 minutes per side after smoking. Use a reliable digital meat thermometer to avoid overcooking. Let the meat rest at least 15 minutes before slicing. Butter can be prepared ahead and refrigerated. For dairy-free option, substitute butter with olive oil spread and smoked sea salt.

Nutrition

Keywords: smoked tri-tip, garlic herb compound butter, BBQ, smoked beef, tri-tip recipe, backyard smoker, easy smoked tri-tip

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