Smoked Tri-Tip brings a bold, holiday-ready twist to your Thanksgiving table—an option that stands confidently beside the traditional turkey while offering its own rich, smoky allure. We are joining with Chef Johan Magnusson of Big Swede BBQ to craft unforgettable dishes like this one, created to celebrate gathering, flavor, and the art of cooking outdoors. Tri-tip responds beautifully to gentle smoke, taking on deep color and supple texture that feels right at home among hearty seasonal sides.
Tri-tip’s generous marbling and triangular shape create a beautiful contrast between textures. The thinner edge cooks a touch quicker, developing a satisfying crust, while the thicker center remains rosy and succulent. Chef Magnusson leans into this balance, guiding home cooks toward results that feel polished yet effortless. A simple seasoning blend, patient smoke, and a graceful finish rest allow the meat to shine without overworking it.
A cut this distinctive deserves the steady, even heat that Summerset grills deliver. Their stainless steel construction, responsive burners, and refined airflow create an ideal environment for slow smoking, coaxing the tri-tip into tender submission without sacrificing its natural character. Slide a Summerset Smoker Tray over the flames, choose your preferred wood, and let the grill work as both hearth and canvas. Wisps of fragrant smoke wrap around the beef, building layers of flavor that anchor every bite in comfort and warmth—perfect for holiday afternoons spent lingering outside.
Smoked Tri-Tip is also a thoughtful choice when hosting a crowd. It carves easily, looks striking on a platter, and carries enough richness to pair with everything from roasted vegetables to bright salads. Those who crave smoked turkey can still have it—but this dish adds diversity and depth to the celebration, giving guests something new to enjoy while keeping the holiday spirit intact.
For more food inspiration, please follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.
Smoked Tri-Tip Ingredient
- 1 boneless tri-tip roast (2-2.5 pounds)
- Big Swede BBQ Badass Beef Boost
- Favorite wood chips/chunks
Injection (Optional)
- Beef broth
- Butcher BBQ Prime Brisket Injection
- Soy Sauce
Smoked Tri-Tip Directions
- The first step is to trim the tri-tip. Remove excess fat and, if possible, some of the silver skin. Shape it so you have nice slices when it is time to cut the tri-tip. The next step is optional.
- You can inject the cut if you want, but it isn’t necessary. It does give the tri-tip a nice beefy flavor boost. I inject the tri-tip with a mix of beef broth, Butcher BBQ Prime Brisket Injection, and regular Soy Sauce. Inject the tri-tip throughout. I vacuum seal the tri-tip for a couple of hours, but you could also just let it sit in the fridge overnight.
- The next step is not optional, though. Sprinkle the tri-tip with Big Swede BBQ Badass Beef Boost. The more rub you use, the more of a kick the tri-tip will have. It is all about personal preference. Let the tri-tip sweat for 30 minutes before you put it into the smoker at 250 degrees Fahrenheit. I use apple chunks for tri-tip.
- Smoke the tri-tip until the internal thermometer reaches about 125 degrees Fahrenheit. Wrap the cut in some aluminum foil and let it rest for 45 minutes. While you wait, preheat your grill to about 500 degrees Fahrenheit. Grill the tri-tip quickly on both sides to get a nice sear.
- Let the tri-tip rest for at least 10 minutes before slicing. As the meat fibers begin to relax, the moisture driven out during grilling is redistributed and reabsorbed by some of the dissolved proteins.
- By resting the meat, it holds on to more of its natural juices—the tri-tip won’t flood the cutting board when you slice into the meat.
- Slice and serve with some over-roasted potatoes, roasted in olive oil with thyme, rosemary, and garlic.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com