The first time I had tri-tip, I was standing in front of a little grocery store in Sonoma County, the scent of hardwood smoke filling the air. This barbeque tri tip was different from what I knew back home in the South. We slow-smoke everything until it's falling apart, never a hint of pink unless you count the smoke ring. But in California, they cook it Santa Maria-style — hardwood, indirect heat, and a perfect medium-rare.
So we're going to cook it like they cook it. With a liberal dose of Lucky Cajun Black Label.
How to Cook It
Smoker: Set to 200°F, indirect heat, pull at 135°F internal temperature.
Kettle or barrel grill: Set up for indirect heat at 200°F using hardwood charcoal, add wood chunks along the way. Pull at 135°F.
Hot coals: Tri tip has a lower fat content so it's less prone to flare-ups. Grill direct, still pull at 135°F.
No grill: Broil in the oven. Same target temperature.
However you cook it — rest at least 15 minutes before slicing. Slice thinly against the grain. That step is non-negotiable.
Homemade Barbeque Sauce
This sauce is the reason the tri tip cluster in our search data keeps growing. Sweet, spicy, smoky, and built around Dr Pepper and Taco Tuesday seasoning — which sounds wrong until you taste it.
Ingredients:
- 16 oz Dr Pepper
- 2 tbsp Lucky Cajun Taco Tuesday seasoning
- 10 oz ketchup
- ¼ cup brown sugar
- ½ tsp cloves
- 1 to 3 chipotle peppers, chopped fine or pureed depending on heat preference
- 3 tbsp apple cider vinegar
- 1 bay leaf
Instructions: Add everything to a pot and simmer until it reaches your desired thickness. Thin is better here — it makes a great basting sauce while the meat cooks and a dipping sauce at the table.
Want to take it further — mix in some of the horseradish sauce from our boudin stuffed mushrooms recipe. That's the move.
How to Serve It
Tri tip is one of the most versatile cuts you can cook. Serve it as a steak dinner with a loaded baked potato and grilled veggie kabob. Pile it onto tacos. Slice it for salads and wraps. Layer it into sandwiches hot or cold.
It's also leaner than brisket, pork shoulder, or burgers — making it a legitimate meal prep option. Cold out of the fridge the next day it's just as good. Maybe better.
Lucky Cajun Black Label is the seasoning behind this recipe — fresh-ground weekly in Tennessee with a Born On Date on every pouch. Shop Black Label.
