Slow-Smoked California Tri-Tip with Cherry Chipotle BBQ Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy tri-tip beef smoked low and slow, paired with a smoky-sweet cherry chipotle BBQ sauce highlighting California’s top BBQ influences. This American-inspired barbecue recipe, ready in about 220 minutes, pairs tri-tip beef roast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs tri-tip beef roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1/2 cup cherry preserves
• 2 tbsp minced chipotle peppers in adobo
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp yellow mustard

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder in a small bowl. Rub this spice blend evenly over the entire surface of the 2 lb tri-tip roast.
2. Step 2: Drizzle 2 tbsp olive oil over the tri-tip and rub in to help the seasoning adhere. Let the meat rest at room temperature for 30 minutes.
3. Step 3: Preheat your smoker to 225°F, using oak or hickory wood for smoke flavor. Place the tri-tip on the smoker rack and smoke for approximately 2.5 to 3 hours, or until internal temperature reaches 135°F for medium-rare.
4. Step 4: While the tri-tip smokes, prepare the cherry chipotle BBQ sauce by combining 1/2 cup cherry preserves, 2 tbsp minced chipotle peppers in adobo, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp yellow mustard in a saucepan over medium heat. Simmer for 10 minutes until thickened and glossy.
5. Step 5: Once the tri-tip reaches temperature, remove it from the smoker and let it rest covered loosely with foil for 15 minutes before slicing thinly against the grain. Serve slices drizzled with the cherry chipotle BBQ sauce.