Beef · 4 lb
How long to smoke a 4 lb tri-tip
A 4 lb tri-tip takes about 2 to 2.5 hours at 250°F. Pull it at 130 to 145°F, then rest 10 to 15 min.
Time is a range because every smoker, cut and day is different. Use the thermometer, not the clock, to decide when it is done.
Time at each smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 2.5 to 3.5 hours |
| 250°F | 2 to 2.5 hours |
| 275°F | 1.5 to 2.5 hours |
When to start
Working back from dinner at 250°F, including the rest. The first column plans for the slow end of the range so the meat is not late; the second is the fastest it could finish.
| Serve at | Start by (slow end) | Latest start (fast end) |
|---|---|---|
| 12:00 PM | 9:05 AM | 9:50 AM |
| 5:00 PM | 2:05 PM | 2:50 PM |
| 6:00 PM | 3:05 PM | 3:50 PM |
| 7:00 PM | 4:05 PM | 4:50 PM |
If the meat finishes early, wrap it in foil and a towel and hold it in a cooler, keeping it above 140°F, rather than letting it sit out.
Plan your start time
Doneness
| 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 |
Tip for a 4 lb 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.
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.