Beef · smoking times
How long to smoke Tri-tip
At 250°F, plan on 30 to 40 minutes per pound. A 3 lb tri-tip takes about 1.5 to 2 hours. Pull it at 130 to 145°F.
Tri-tip is a quick-smoking roast that is often finished with a hot sear (the reverse sear).
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 2 lb | 1.5 hours | 60 to 80 min | 50 to 70 min |
| 3 lb | 2 to 2.5 hours | 1.5 to 2 hours | 1 to 2 hours |
| 4 lb | 2.5 to 3.5 hours | 2 to 2.5 hours | 1.5 to 2.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 130 to 145°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 10 to 15 min |
Plan your start time
Tips for tri-tip
- Smoke until the thickest part is 10 to 15°F below your target, then sear over high heat for a minute or two a side.
- USDA's safe minimum for beef roasts is 145°F with a 3-minute rest. Many cooks pull tri-tip earlier for medium-rare. That is a personal choice, and the pull range here includes both.
- Slice thin and against the grain; the grain changes direction near the point, so rotate the roast partway through slicing.
Best wood
Oak, Red oak, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.