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–+ servings
250ml Arizona Desert Southwest Olive Oil Blend for grilled meats and tacos
Garden Infuzions

Smoked Tri-Tip Prepared with Arizona Sonoran SW Desert Blend Olive Oil

Smoky tri-tip gets a bold Southwest edge from Arizona Sonoran SW Desert Infused Olive Oil Blend, garlic, lime, and warm spices for a deeply savory roast that slices beautifully for dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 pounds tri-tip roast
  • 3 tablespoons Arizona Sonoran SW Desert Infused Olive Oil Blend
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 small yellow onion sliced
  • 2 cloves garlic minced

Equipment

  • 1 Smoker Set for indirect heat at 225 F
  • 1 Instant-read thermometer Check the center temperature
  • 1 Mixing bowl For the seasoning blend
  • 1 Cutting board Rest and slice the roast
  • 1 Sharp knife Slice against the grain
  • 1 Small spoon Mix the seasoning

Method
 

Instructions
  1. Pat the tri-tip dry with paper towels and set it on a board with the fat cap facing up.
  2. In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and smoked paprika.
  3. Rub the tri-tip all over with the Arizona Sonoran SW Desert Infused Olive Oil Blend, then season evenly with the spice mixture.
  4. Let the roast rest at room temperature for 20 to 30 minutes while the smoker heats to 225 F.
  5. Place the sliced onion in the smoker-safe pan or on the smoker floor if your setup allows, then set the tri-tip on the grate over indirect heat.
  6. Smoke the tri-tip until the thickest part reaches 125 F for medium-rare, about 60 to 75 minutes depending on size and smoker temperature.
  7. Transfer the roast to a cutting board and rest it for 15 to 20 minutes.
  8. Finish with lime juice and chopped cilantro, then slice thinly against the grain and serve right away.

Notes

Tri-tip can vary in shape, so always trust the thermometer more than the clock. If you want a little more surface color, sear the roast briefly over direct heat after smoking and before resting. The featured blend carries the Southwest profile, so keep the seasoning balanced and let the beef stay the star.

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