Smoked Tri Tip with Chile Verde Marinade

Cook Time

180 mins

Cooking Method






Prep Time

480 mins




Cracked Black Pepper

2 tsp Garlic

Green Chile Enchilada Sauce

Sea Salt

1, 3 lbs Tri Tip Roast

Recipe Highlights

This Smoked Tri Tip Roast is marinated for at least 8 hours in Green Chile Verde Enchilada Sauce, then cooked low and slow and finished with a quick sear on the Country Smokers grill. The result is a mildly spicy, unbelievably tender reverse seared Tri Tip Roast with a tasty crust. Serve on its own or in tacos, nachos, burritos, or omelets.

Tri Tip Marinade

The Tri Tip cut was made famous in the town of Santa Maria California where Hispanic style flavors are extremely popular. Marinating the Tri Tip overnight in a Green Chile Enchilada sauce is a simple way to give it those tangy and spicy flavors without overpowering the meat. If you prefer more heat, opt for a mix of red enchilada and chipotle sauce. Even though this recipe recommends at least an 8-hour marinade, we recommend letting the roast sit for up to two days, so it has as much time as possible to soak up all that flavor.

To make the marinade, simply combine the tri tip roast and enchilada sauce in a large plastic Ziplock bag. Try to squeeze as much air out as possible without spilling the sauce. Let it sit in the refrigerator for at least 8 hours.

Cooking Instructions

  1. Fire up your Country Smokers Pellet Smoker and set it to SMOKE mode.
  2. As your smoker is warming up, remove the Tri Tip from the marinade. Let the residual marinade run off the roast in the sink while you hold it. Then place it on a cutting board or serving plate and pat the roast dry with a paper towel.
  3. Season both sides of the roast with sea salt and black pepper to taste, and then add about 1 tsp of garlic per side, evenly on both sides.
  4. Set your Country Smoker to 225°F and let it come to temp. Once it reaches temp, place your Tri Tip on the grill grates and close the lid.
  5. When your Tri Tip reaches 125°F internal temperature, turn the heat up on your Country Smoker to 500°F.
  6. In a well-seasoned cast iron skillet, sear both sides of the Tri Tip for about 3 minutes on each side. The roast should be about 135°F (medium rare) when it is done. (If you wish to have a more well-done roast, let it smoke longer before raising the temperature on the smoker.)
  7. Let the Tri Tip rest for at least 15 minutes before slicing it against the grain.

Special Tools

  • Cast Iron Skillet
  • Cutting Board or Serving Plate
  • Ziplock Bag

Country Smoker's Tip

For a pairing that delights the palate try a light bodied pinot noir or amber ale.


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