FIND A GRILL / TACO TUESDAY / SMOKED TRI-TIP TACOS
November 3, 2026
FIND A GRILL / TACO TUESDAY
Smoked Tri-Tip Tacos
Prep: 20 min | Cook: 60–90 min (plus rest) | Yield: 12–16 tacos
Wood-smoked tri-tip, sliced thinly against the grain and tucked into warm tortillas with fresh onion, cilantro, salsa and lime. A rich, smoky alternative to classic grilled steak tacos.
🔥 Featured grill for this recipe: Lynx Kamado Grill — A versatile ceramic kamado grill that maintains steady temperatures. Hardwood lump charcoal adds smoky flavor while creating a delicious, juicy flavor.
Ingredients:
- Tri-tip & rub
- 2–2½ lb tri-tip roast
- 2 tbsp olive oil (or mustard, optional)
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- Mild smoking wood, such as oak, hickory or cherry
Tacos & toppings
- 12–16 small corn or flour tortillas
- Diced white onion
- Fresh cilantro, chopped
- Lime wedges
- Favorite salsa (roja or verde)
Instructions
- Make the rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, chili powder and cumin. (or try a premade rub like Kinder's The Blend Seasoning or Meat Church BBQ The Holy Gospel BBQ Rub.
- Prep the tri-tip: Pat the tri-tip dry, rub with olive oil (or mustard), then coat evenly with the spice rub.
- Smoke: Set up a smoker or kamado for indirect cooking at 225–250°F with clean, mild wood smoke. Smoke for approximately 60–90 minutes, checking with a thermometer, until the center reaches 130–135°F for medium-rare (or 135–140°F for medium). Timing varies with thickness and equipment.
- Rest and slice: Remove from the smoker, tent loosely with foil and rest for 15–20 minutes. Slice thinly against the grain; tri-tip has grain running in different directions, so adjust the slicing angle as needed.
Build the tacos: Warm tortillas briefly on the grill, add sliced tri-tip, then top with diced onion, cilantro, salsa and a squeeze of lime.
Grilling tip & food safety
- For the most tender tacos, slice thinly against the grain. The temperatures above reflect common doneness preferences; USDA recommends cooking whole cuts of beef to 145°F followed by a 3-minute rest. Use a food thermometer rather than relying on cooking time alone.