Smoked tri-tip tacos

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Smoked tri-tip tacos

I love tri-tip. In my opinion, it’s the most underrated cut of beef. I like it as a nice steak, as a picanha, and this time I smoked it to the point, it’s almost pulled beef.

Then I fried up a few tortillas to make the simplest but best tacos you’ve ever had. Just try it so you know I’m right.

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  • Tr-tip with a good amount of intramuscular fat
  • 50 grs of chipotle peppers in adobo sauce
  • 3 tbsp of olive oil
  • 1 tbsp of fleur de sell
  • 2 tsp of ground black pepper
  • Corn tortillas
  • Diced onions
  • Fresh cilantro

How to

  1. Put the chipotle peppers with the olive oil in a blender and grind it down to a smooth paste.
  2. Rub the pepper paste on all sides of the tri-tip. Sprinkle on an even layer of salt and pepper.
  3. Fire up your smoker with a temperature of 160°C (320F).
  4. Put the tri-tip in the smoker, place a thermometer in the thickest part of the meat and close the lid. Smoke the meat to a core temperature of 97°C (207F).
  5. Take the meat out of the smoker and let it rest in some aluminium foil for at least half an hour.
  6. Cut the tri-tip against the grain into 1 cm thick slices.
  7. Fry up the tortillas in some beef fat or butter.
  8. Serve the smoked tri-tip in a tortilla with some diced onions and fresh cilantro.

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BBQ gear used

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