Smoked Tri-Tip

Tri-tip is California BBQ royalty, and for good reason. This triangular cut from the bottom sirloin has incredible beefy flavor and cooks relatively quickly. With Santa Maria seasoning - just garlic, salt, and pepper - you get something that's greater than the sum of its parts. It's become a regular in my rotation.

Tri-tip is perfect for smaller gatherings or weeknight BBQ when you don't have 12 hours to dedicate. It feeds 4-6 people comfortably and cooks in under two hours. Sunday dinners, casual dinner parties, or just a nice Tuesday night - tri-tip makes any meal feel special.

Santa Maria-style sides are the way to go. Pinquito beans cooked with bacon and spices are traditional. Grilled bread rubbed with garlic, fresh salsa, and a green salad complete the authentic experience. Roasted vegetables or grilled corn are also excellent choices.

The Santa Maria rub is classic, but tri-tip welcomes experimentation. Add coffee for earthy depth or brown sugar for a sweet crust. Asian marinades with soy and sesame work beautifully. A chimichurri sauce served alongside adds Argentine flair.

Tri-tip varies in thickness, so use a thermometer. Pull at 130°F for medium-rare, 135°F for medium. Always slice against the grain - and note that the grain changes direction in this cut, so adjust your slicing angle as you go. Rest 10 minutes before cutting.