Oakwood Grilled Tri Tip
Infuse your grilling experience with rustic, smoky perfection by preparing this Oakwood Grilled Tri Tip. Featuring a tender two-pound tri-tip roast seasoned with a savory blend of kosher salt, black pepper, garlic, paprika, and aromatic dried herbs like rosemary and thyme, this dish is elevated by the deep, woodsy flavors of oak smoke. Perfected on the grill with a combination of indirect heat and a sizzling final sear, the result is a juicy, crusty exterior encasing flavorful, melt-in-your-mouth slices. Ideal for summer gatherings or weekend barbecues, this recipe highlights the essence of outdoor cooking. Pair with grilled veggies or a crisp salad for an unforgettable meal that’s sure to impress. Keywords: tri-tip roast, oakwood grilled tri tip, smoky tri-tip, grilled beef recipe, BBQ tri-tip.
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Recipe Information
Ingredients
- 2 pounds tri-tip roast
- 3 cups oakwood chunks or chips
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, dried rosemary, and dried thyme to create a dry rub.
Pat the tri-tip roast dry with paper towels, then coat evenly with olive oil. This will help the dry rub stick and enhance browning.
Generously rub the dry seasoning mixture all over the tri-tip, ensuring it is evenly coated. Let the seasoned roast sit at room temperature for 30 minutes to absorb the flavors while you prepare the grill.
Soak the oakwood chunks or chips in water for at least 15 minutes if using a gas grill to prevent them from burning too quickly.
Preheat your grill to medium-high heat (around 375°F to 400°F). If using a charcoal grill, arrange hot coals on one side of the grill for indirect cooking. For a gas grill, turn one burner off after preheating.
Add the oakwood chunks or chips to the grill. For charcoal grills, place the soaked oakwood directly on the hot coals. For gas grills, use a smoker box or wrap the chips in aluminum foil with holes poked in the top and place near the burners.
Place the tri-tip on the grill over indirect heat, with the thicker side facing the heat source. Cover the grill and allow the tri-tip to cook for 20 minutes on the first side.
Flip the tri-tip and cook the other side over indirect heat for another 15-20 minutes, or until the internal temperature reaches 130°F for medium rare or 140°F for medium.
For a final sear, move the tri-tip directly over the high heat zone of the grill for 1-2 minutes per side to achieve a crusty exterior.
Remove the tri-tip from the grill and let it rest for 10 minutes to allow the juices to redistribute. Do not skip this step for best results!
Slice the tri-tip against the grain into thin slices. Serve immediately with your favorite sides, like grilled vegetables or a fresh green salad.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
