A hidden gem: Tri-tip comes from the bottom sirloin and was once considered a butcher’s secret—packed with flavor but less common at the meat counter.

Big beef flavor, lean profile: It offers a rich, beef-forward taste with less fat than ribeye, making it both flavorful and versatile.

West Coast classic: Popularized in California barbecue, tri-tip is prized for feeding a crowd without sacrificing quality.

Two grains, one cut: Tri-tip has muscle fibers running in two directions—proper slicing against the grain is the key to tenderness.

Made for smoke: Its shape and density allow it to absorb smoke beautifully while staying juicy when cooked low and slow, then finished hot.

Smoked Tri-Tip

A perfect balance of smoke, crust, and tenderness.

Ingredients:

• 1 Circle M Meats Tri-Tip (2–3 lbs)

• 2 tbsp olive oil

• 1 tbsp kosher salt

• 1 tbsp coarse black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• (Optional: add ground coffee or chili powder for a deeper crust)

Instructions:

Prep the Tri-Tip Pat dry and coat lightly with olive oil. Season generously on all sides. Let rest at room temperature for 30–45 minutes.

Smoke Low & Slow Preheat smoker to 225°F. Use oak, hickory, or pecan wood. Smoke until internal temperature reaches 115–120°F (about 60–90 minutes).

Sear to Finish Increase heat to 450–500°F (or transfer to a hot grill or cast-iron pan). Sear 2–3 minutes per side until internal temperature reaches 130–135°F for medium-rare.

Rest & Slice Rest for 10–15 minutes. Identify the grain directions and slice thinly against the grain for maximum tenderness.