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Wine Barrel Oak Smoked Beef Tri-Tip

Wine Barrel Oak Smoked Beef Tri-Tip🍷🥩🔥

Despite its status as a lesser-known butchers cut, the tenderness and beefy flavor of tri-tip have made it a favorite in our home. We especially like it for the holidays and celebrations involving guests who have varying tastes in beef doneness. The triangular shape of the roast yields cuts at all level of doneness. There is something for everyone here.

Course Main Course, Main Dish
Cuisine American, Keto, Low Carb, Paleo, Southwest, Texas
Keyword beef, carnivore, charcoal, keto, ketogenic, lchf, low carb, meat, oak, paleo, roast, smoke, smoked, staves, tri-tip, tritip, wine, wood
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 12 people
Calories 356 kcal



  • 2 roasts beef tri-tip (This will be 5-6 lbs.)
  • kosher salt
  • black pepper


  • lump charcoal
  • wine barrel staves (Chunks and chips are also ok.)
  • charcoal grill
  • 2 locking bbq tongs (One is for raw meat, one is for cooked.)
  • 2 trays (One is for raw meat, one is for cooked.)
  • instant read thermometer
  • wireless leave-in meat thermometer


  1. Light your charcoal and set your grill up for indirect cooking. This means all the coals banked to one side, and the meat on the other.

  2. Position the top vent of your grill over top of the meat and make sure it is wide open. Also make sure your intake vent is wide open. We don't want to choke the fire off. Just the lidded grill will keep the heat down to a good level. 

  3. After you dump the charcoal, but before you put on the meat, lid the grill and close the intake vent enough to bring the heat to low. Wait 5-10 minutes to let the grill cool off to that level.

  4. Place the tri-trips on the cool side of the grill as far away from the fire as possible. Place your wine-soaked wood on the fire and close the lid immediately.

  5. Cook the tri-tips over indirect heat until it is about 10-15 degrees from your desired doneness. On my grill, this takes about an hour, but your experience will vary depending on your equipment and final temperature desired. Having a leave-in meat thermometer obviously helps a lot here.

  6. Evacuate the tri-tips to a plate to let them cool a bit while you remove the lid on the grill, open the intake vent wide, and let the rush of oxygen to the fire heat up the coals. This is the point where you want to add more if you are getting low. Make sure they are lit before you proceed.

  7. Sear the tri-tips on both sides until golden brown and delicious. Keep an eye on the internal temperature in the center of the steaks with an instant read thermometer.

  8. Remove the tri-tips to a clean tray and let rest until ready to serve.