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Smoked tri-tip tacos

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.

Prep Time 15 mins
Cook Time 2 hrs
Resting time 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 234 kcal


  • 1 tri-tip with a good amount intramuscular fat
  • 50 grams chipotle peppers in adobo sauce
  • 3 tbsp olive oil
  • 1 tbsp fleur de sel
  • 2 tsp ground black pepper
  • 4 corn tortillas
  • 2 tbsp onions diced
  • 1 cilantro fresh


  • Put the chipotle peppers with the olive oil in a blender and grind it down to a smooth paste.
  • Rub the pepper paste on all sides of the tri-tip. Sprinkle on an even layer of salt and pepper.
  • Fire up your smoker with a temperature of 160°C/320°F.
  • 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/207°F.
  • Take the meat out of the smoker and let it rest in some aluminium foil for at least half an hour.
  • Cut the tri-tip against the grain into 1 cm thick slices.
  • Fry up the tortillas in some beef fat or butter.
  • Serve the smoked tri-tip in a tortilla with some diced onions and fresh cilantro.



Calories: 234kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 28mgSodium: 1962mgPotassium: 207mgFiber: 3gSugar: 1gVitamin A: 665IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword Smoked, taco, Tacos, Tri-tip
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