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The Best Slow Smoked Tri-Tip Steak

A juicy and tender slow smoked beef Tri-Tip served with fresh green beans and pico de gallo. Whole30, Keto and Paleo compliant.

  • Total Time: 1 hour 50 minutes
  • Yield: 4-5 people 1x




  • 1 2.5lb Tri-Tip Roast
  • salt and pepper to taste
  • gallon size baggie
  • 1 tbsp ghee ((for searing))


  • 1/3 cup coconut aminos
  • 2 garlic coves (minced)
  • 1/2 lemon (juiced)
  • 1/4 cup light olive oil


  1. Preheat smoker to 225 degrees.
  2. Remove the Tri-Tip from the marinade and generously season both sides with salt and pepper. Don’t be afraid to over season the meat. Be sure to get a nice crust on both sides of the beef.
  3. Place beef Tri-Tip on smoker. Cook until internal temperature reaches 135 degrees F. This should cook around 80 minutes. Remove beef and add it to a cast iron skillet pre-heated with ghee. Sear on each side until the internal temperature is 145 degrees F for medium rare.
  4. Remove the tri-tip from the smoker and transfer to a cutting board. Allow it to rest for 15 minutes.
  5. Cut across the grains in thin strips starting at the smallest end of the Tri-Tip.
  6. Serve with fresh Pico De Gallo over the top of the meat and a side of green beans.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Dish