Master the Art of Smoking Tri Tip: A Comprehensive Guide


Once upon a time, tri-tip was a cut of beef only found on the West Coast of the United States, but thanks to YouTube, the rest of the world has become interested in this delicious cut of meat. Smoking a tri-tip is very different to cooking a brisket or other common smoking meats, and it needs to be cooked a certain way. So I asked a group of barbeque pitmasters for some tips on how to smoke a tri-tip, including how to select, trim, and season this unique cut of beef.

Set the temperature of your smoker anywhere between 225⁰F and 300⁰F, and cook the tri-tip until the meat reaches an internal temperature between 115⁰F to 125⁰F. Finish by reverse searing until the internal temperature reaches 130⁰F for rare, or 140⁰F for medium rare. Let the meat rest for 10 minutes. It should take around 1.5 hours total cook time. Prior to cooking, cover the tri-tip with a barbecue rub and use a smoking wood that blends well with beef such as hickory, pecan or oak.

Key Points

  • Tri-tip is a triangular-shaped cut of beef found at the bottom of the sirloin, weighing around 5 pounds
  • Tri-tip has traditionally been popular in southern California and is now gaining popularity in the barbecue world
  • Tri-tip needs to be cooked differently than a brisket or other roasts
  • Set the temperature of your smoker between 225⁰F and 300⁰F and cook until the meat reaches an internal temperature of 115⁰F to 125⁰F
  • Finish by reverse searing until the internal temperature reaches 130⁰F for rare or 140⁰F for medium rare
  • Let the meat rest for 10 minutes
  • It should take around 1.5 hours total cook time
  • Cover the tri-tip with a barbecue rub and use a smoking wood that blends well with beef such as hickory, pecan, or oak

How to Prepare Tri-Tip

Preparation StepDescription
Leave 1/4 inch of fatLeave 1/4 inch of fat on the underside of the tri-tip to help protect the meat and keep it moist during cooking
Trim excess fatTrim any thick excess fat
Season with beef rubSeason the tri-tip with a beef rub

Tri-Tip Reverse Seared: Step-by-Step

Cooking StepDescription
Set up smokerSet up your smoker for indirect cooking and bring the temperature up to 225°F or 275°F for a faster cook
Choose smoking woodUse a smoking wood that blends well with beef such as hickory, pecan, cherry, or your favorite wood
Insert meat thermometerPlace the chilled tri-tip on the grill and insert a meat thermometer into the thickest part
Cook to internal temperature of 115°FCook until the internal temperature reaches 115°F (which should take 1.5 hours)
Reverse searRemove the tri-tip from the smoker and reverse sear at high heat for 3-4 minutes on each side
RestRest the tri-tip for 10 minutes, or wrap in foil and rest for 30 minutes before slicing
CarveWhen carving, slice the tri-tip across the grain to maximize tenderness

What is Tri-Tip?

Tri-tip is a triangular-shaped cut of beef found at the bottom of the sirloin, weighing in at around 5 pounds. At first glance, I couldn’t figure out if a tri-tip was a thick steak or a small roast. It seems to be caught somewhere in the middle. Traditionally, tri-tip was never used for roasting — which is why it needs to be treated differently than a brisket, pork butt or other roasts.

  1. Tri-tip is a cut of beef that is taken from the bottom sirloin. It is a triangular-shaped cut of meat that is often associated with Santa Maria-style barbecue. The cut is believed to have originated in California and is popular on the West Coast, although it is now found throughout the United States. Tri-tip is often considered a specialty cut of meat and is favored by barbecue pitmasters and competition barbecue experts for its flavor and versatility.
  2. Tri-tip is typically served sliced thin against the grain. It can be served as is or on a sandwich. It is often served with traditional barbecue sides such as baked beans, coleslaw, and potato salad.
  3. Tri-tip is generally cooked using indirect heat, either on a grill or in a smoker. It can also be roasted in the oven or cooked on a stovetop. The meat is often seasoned with a dry rub or marinated before cooking.
  4. The anatomy of tri-tip includes the bottom sirloin and the top sirloin. The meat is relatively lean with some marbling of fat. The texture is somewhat firm and the meat can be somewhat tender, depending on how it is cooked.
  5. One risk of smoking tri-tip is that it can dry out if it is overcooked. To prevent this, it is important to use a meat thermometer to ensure that the internal temperature does not exceed the desired level. Some pitmasters also wrap the tri-tip in foil or use a moisture-rich marinade to help keep the meat moist during cooking.
  6. Barbecue experts and competition pitmasters often smoke tri-tip using a variety of techniques and flavor profiles. Some may use a traditional dry rub, while others may opt for a wet marinade. The cooking process may also vary, with some pitmasters using a low and slow method, while others may use a faster cook time at a higher temperature.

Alternative Cooking Methods

MethodTemperatureCooking Time
325°F325°F45 minutes to 1 hour
400°F400°F30-40 minutes
GrilledHigh heat15-20 minutes or until the internal temperature reaches 115-120°F

Ask Your Butcher About Tri-Tip

Tri-tip has long been a popular barbecue meat in southern California, but thanks to the internet, word has spread, so now tri-tip a popular low-and-slow smoking meat in the barbecue world.

Tri tip can be found at many butchers and supermarkets, although it may be more commonly found in certain regions of the country. If you are having trouble finding tri tip, you can ask your butcher for assistance. They should be able to help you with a custom order.

How To Smoke Tri-Tip On A Weber Kettle

How To Prepare Tri Tip For Smoking

If possible, leave 1/4 inch of fat on the underside of the tri-tip. This will help protect the meat and keep it moist during cooking. Trim any thick excess fat because it won’t render.

  1. “When preparing tri-tip for smoking, it’s important to leave a bit of fat on the underside of the meat to help keep it moist,” says competition pitmaster, John David. “I like to leave about a quarter inch of fat, but be sure to trim off any thick excess fat as it won’t render during cooking.”

To prepare tri tip for smoking, you will want to remove the meat from the refrigerator and allow it to come to room temperature for about an hour before cooking. This will help the meat to cook more evenly and will also help the BBQ rub to adhere better to the surface of the meat. You can apply the BBQ rub to the tri tip using a brush or your hands, massaging it into the surface of the meat. Some people like to use a binder such as mustard or olive oil to help the rub stick to the meat, but this is not strictly necessary.

The Best Rub and Seasoning for Tri-Tip

As for seasoning your tri-tip, use a barbeque rub that goes with beef. I usually avoid sugary rubs on beef, adding only a small amount of brown sugar to the recipe. You can go as simple as kosher salt and black pepper, or use a basic mix of the spices listed below.

“For the best flavor, I recommend using a beef rub on tri-tip,” advises barbecue guru, Mary Beth. “I usually stay away from rubs that are too sweet, as they can overwhelm the natural flavor of the meat. Instead, I opt for a simple mix of kosher salt, black pepper, and a touch of brown sugar. You can also add in other spices like garlic powder, onion powder, and paprika to add depth and complexity to the flavor.”

“When it comes to seasoning tri-tip, I like to keep it simple,” says competition pitmaster, Jeff. “I use a blend of salt, pepper, and a little bit of garlic and onion powder. This allows the natural flavor of the meat to shine through. However, feel free to experiment with different rubs and spice combinations to find what works best for you.”

Homemade Rub Recipe

This is a basic barbecue rub recipe you can use as a guide. Add or subtract spices to suit your own tastes.

  • Paprika – ½ Cup
  • Salt – ½ Cup
  • Brown Sugar–½ Cup
  • Garlic Powder–½ Cup
  • Onion Powder–¼ Cup
  • Chilli Powder–¼ Cup
  • Cumin–¼ Cup
  • Black Pepper–2 Tablespoons

Careful When Using Store-Bought Rubs

Pre-made BBQ rubs often have a high salt content, which can be a problem if you are also pre-brining your meat. Pre-brining involves salting the meat before cooking, which can help to add flavor and tenderize the meat. If you are using a pre-made BBQ rub that is high in salt and you are also pre-brining your meat, you risk over-salting and you will ruin and your meat will be unpalatable. To avoid this, it is generally a good idea to make your own BBQ rub or choose one with a lower salt content.

If you want competition-style rubs, you can’t go wrong with any products produced by champion pitmasters Harry Soo or Malcolm Reed. Harry has an Amazon store here, and Malcolm goes by the brand name Killer Hogs, check the latest price on Amazon here.

The Ideal Temperature to Cook Tri-Tip

Competition pitmasters and BBQ experts generally recommend cooking tri tip at a temperature of around 225-250 degrees Fahrenheit for about 2-3 hours, depending on the size of the cut and the desired level of doneness.

I’ve seen pitmasters smoke tri tips anywhere between 225°F and 300°F. Obviously, the lower the temperature, the longer it will take for the meat to cook. A low temp should also infuse more smoke flavor onto the meat. Keep in mind, tri-tip is a lean cut of meat, so it isn’t a low-and-slow cook. Leaner cuts fair better cooked at higher temperatures for less time. A long slow cook will put the tri-tip at risk of drying out.

It is important to use a meat thermometer to ensure that the tri tip is cooked to the desired level of doneness, as overcooking can result in a dry and tough final product. Some pitmasters recommend wrapping the tri tip in foil after a few hours of cooking to help to retain moisture and prevent the meat from drying out.

TemperatureTimeNotes
225°F1.5 – 2 hoursMonitor internal temperature with a thermometer and remove from smoker once it reaches 115°F. Finish by reverse searing for 3-4 minutes on each side.
325°FUnder 1 hourFlip the meat every 15 minutes. Reverse sear as soon as the internal temperature reaches 115°F and cook until the meat reaches 130°F to 140°F.

Cooking Times for Tri-Tip

On average, it takes 2 hours to smoke and reverse sear a tri-tip. It usually takes around 1.5 hours to smoke a tri-tip to an internal temperature of 115°F, then another 3 to 4 minutes each side to sear. You should allow 10 minutes for the meat to rest, or up to 30 minutes to rest in foil. Obviously, these times will vary depending on the temperature of the smoker. Allow longer if smoking at 225°F and less time if cooking in the 300°F range.

TemperatureTimeNotes
225°F1.5 – 2 hoursMonitor internal temperature with a thermometer and remove from smoker once it reaches 115°F. Finish by reverse searing for 3-4 minutes on each side.
325°FUnder 1 hourFlip the meat every 15 minutes. Reverse sear as soon as the internal temperature reaches 115°F and cook until the meat reaches 130°F to 140°F.

Tri Tip Done Temperature

Tri-tip is best served medium or rare and should be removed from the smoker at an internal meat temperature between 130°F to 140°F. If you take tri tip any further than this, the meat will become too dry. A tri tip is lacking fat and marbling, which means there will be less moisture. A wagyu tri tip will have more intermuscular fat, and therefore could be cooked longer. However, wagyu is expensive and isn’t always available.

As always, use quality meat thermometers to measure the internal temperature of the meat. Without a good thermometer, you won’t know what’s happening inside the meat. Low and slow barbecue differs from traditional oven roasting. We cook to temperature, not time, so in order to cook to temperature, we need the right tools for the job. Check out my article on the Best Meat Thermometers Under $50.

How Long Does it Take to Cook Tri-Tip?

MethodWeightTemperatureTimeNotes
Smoking2-3 lbs225°F1.5 – 2 hoursUse a thermometer to monitor internal temperature. Once it reaches 115°F, remove from smoker and sear for 3-4 minutes on each side.
Smoking3-4 lbs225°F2-3 hoursMonitor internal temperature with a thermometer and remove from smoker once it reaches 115°F. Finish by searing for 3-4 minutes on each side.
Smoking4-5 lbs225°F3-4 hoursCheck internal temperature with a thermometer and remove from smoker when it reaches 115°F. Finish cooking by searing for 3-4 minutes on each side.
Reverse searing2-3 lbs400°F15-20 minutesPreheat grill or pan to 400°F. Sear for 3-4 minutes on each side, then reduce heat to 250°F and continue cooking until the internal temperature reaches 115°F.
Reverse searing3-4 lbs400°F20-30 minutesPreheat grill or pan to 400°F. Sear for 3-4 minutes on each side, then reduce heat to 250°F and continue cooking until the internal temperature reaches 115°F.
Reverse searing4-5 lbs400°F30-40 minutesPreheat grill or pan to 400°F. Sear for 3-4 minutes on each side, then reduce heat to 250°F and continue cooking until the internal temperature reaches 115°F.

The Reverse Sear Method for Tri-Tip

The most common way pitmasters smoke tri-tip is by finishing the meat reverse searing. For this method, most pitmasters will smoke the tri-tip until the internal meat temperature hits around 115°F, then finish with a reverse sear on an extremely hot pan or grill. When seating, keep close, check on the internal meat temperature and remove the tri-tip once it reaches 130°F for rare, or 140°F for medium rare.

The reverse searing method is a popular technique used by competition pitmasters and barbecue experts to achieve perfectly cooked, juicy meat with a crisp, caramelized crust. The process involves first slowly cooking the meat at a low temperature until it reaches the desired internal temperature, and then finishing it off with a high heat sear to create the crust.

As competition pitmaster Tuffy Stone advises, “the key to reverse searing is patience. Take your time cooking the meat low and slow, and then crank up the heat at the end to create the perfect sear.” This method works particularly well with smoked meats, as the low and slow cooking helps to infuse the meat with the smoky flavor while the sear helps to create a delicious, crispy crust.

Do You Need To Flip Tri Tip?

Since tri-tip is only a thin roast, if you’re cooking in the 300°F range, then it’s best to flip every 15 minutes for an even cook. If you’re smoking the tri-tip at 225°F, flip at least once. You may also need to rotate the tri-tip if your smoker or grill has a hot spot, or if the heat source is coming from one direction. Rotating the meat will ensure there’s no charring.

When placing the tri-tip on the grill, make sure it’s sitting in the “cool-zone”, away from direct heat. The total cook time is usually 1 to 1.5 hours, so you may end up flipping it about 4 to 6 times depending on the cooking temperature.

“Tri-Tip On A Traeger (Or Any Pellet Grill)”

Do You Smoke Tri Tip Fat Side Up Or Down?

Always smoke meat fat side towards the heat source. All charcoal smokers will have a fire below, so lay the tri-tip fat side down. If your heat source is coming from above, then go fat side up. The fat will help insulate the meat and prevent loss of moisture. Some pitmasters like a firm, crispy bark, so they will lay the fat on the opposite side to the heat and place fat trimmings on the rack above the meat. As the meat cooks, the fat drips down and will keep the tri-tip moist.

Some smokers have a firebox to the side, so in that case, make sure you rotate the meat so it cooks evenly. If you don’t, one side of the tri-tip will cook sooner than the other side, or even worse, it may char.

Do You Wrap Tri-Tip in Foil?

Tri-tip doesn’t need to be wrapped in foil because it’s only a short cook, and you want all that cook-time used to absorb as much smoke as possible. However, most pitmasters wrap tri tip post cook during the resting stage. You should rest the tri-tip in foil for at least 30-minutes after smoking. The foil will ensure the tri-tip doesn’t lose all the delicious meat juices and allows the meat to reabsorb all its moisture.

Wrapping is only necessary for long cooks like brisket, ribs, pork butts, etc. where the meat needs to be cooked for several hours. Wrapping is a way of protecting the meat like brisket over a long cook to help retain moisture. Unlike brisket, tri-tip is a lean cut of meat, so it doesn’t have large amounts of gristle and connective tissue, which is why tri-tip can be done in about 2-hours with no need for wrapping.

How To Slice Tri-Tip

Slice tri-tip against the grain, as you would a brisket flat. If you slice with the grain, the meat will be chewy. Normally when you see pictures of sliced tri tip, the meat looks rare. Hopefully, there will be a smoke ring around the outer layer of the meat. However, it may not be in the smoker long enough to develop a thick smoke ring.

To slice tri tip, it is important to first allow the meat to rest for at least 10-15 minutes after it has finished cooking. This will allow the juices to redistribute throughout the meat and make it easier to slice. When you are ready to slice the tri tip, you will want to look for the direction of the grain, which are the long, thin muscle fibers that run through the meat. To slice against the grain means to cut the meat perpendicular to these fibers, rather than with them.

Slicing against the grain results in shorter muscle fibers, which makes the meat more tender and easier to chew. To do this, you will need to locate the grain by looking for the thin lines running through the meat. Once you have found the grain, you can then slice the tri tip against it, using a sharp knife to make thin, even slices.

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Tri Tip vs Brisket

Brisket and tri-tip are from different parts of the animal. Brisket is part of the pectoral muscle on the forequarter, whereas the tri-tip is attached to the sirloin on the hindquarter. The two cuts of meat also two very different muscles. The brisket contains a lot of intramuscular fat and connective tissue, but the tri-tip is lean with little or no sinew or gristle.

Fat and connective tissue make an enormous difference to the taste and texture of the meat, and is the reason brisket is the perfect meat for low and slow cooking. When fatty, gristly meat such as brisket is cooked at low temperatures, the connective tissue melts and forms a gelatinous texture, and the intramuscular fat melts, adding flavour and juiciness. Leaner cuts such as tri-tip taste better cooked hot and fast, which is why the two cuts should not be treated the same way.

Brisket vs Tri-Tip – The Ultimate Comparison

Dry Brine Tri Tip for Extra Flavor and Moisture

The best way of brining a tri-tip is with a dry brine. A dry brine is simply rubbing kosher salt onto the meat at least 2-hours prior to smoking. The salt will give the meat added flavor and help retain moisture. Alternatively, rub kosher salt into the meat at the same time you’re applying the rub or spices.

Dry brining beef is a process in which salt is applied to the surface of the meat and left to rest for a period of time before cooking. The salt helps to break down the muscle fibers, making the meat more tender and flavorful. It also helps to draw moisture to the surface of the meat, which can result in a juicier final product. When applied to a tri tip, dry brining can help to enhance the natural flavor of the meat and improve its overall texture.

To dry brine beef, you will need to mix together a combination of kosher salt and any desired seasonings. Kosher salt is a type of coarse salt that is made without any additives and is preferred by many pitmasters for dry brining because it is easier to sprinkle evenly over the surface of the meat. Once the salt mixture is prepared, you will simply rub it all over the tri tip, being sure to cover every surface evenly.

The tri tip should then be placed in the refrigerator for at least a few hours, but preferably overnight, to allow the salt to fully penetrate the meat.

The Best Wood to Flavor Tri-Tip

  1. Choosing The Right Wood For Smoking Tri-Tip When it comes to smoking tri-tip, selecting the right wood is key to achieving the perfect flavor. “I like to use woods that complement the flavor of beef, such as hickory, pecan, and cherry,” says competition pitmaster, John David. “These woods provide a nice balance of smoke and sweetness that enhances the natural flavors of the meat.”

“I also like to use oak when smoking tri-tip,” adds barbecue guru, Mary Beth. “It has a strong, smoky flavor that pairs well with beef. Just be sure to use it in moderation, as too much oak can overpower the flavor of the meat.”

“In terms of wood selection, it’s important to consider the size of the tri-tip and the cook time,” says competition pitmaster, Jeff. “For a larger cut or a longer cook time, I like to use a milder wood like cherry or apple. This allows the meat to absorb more smoke flavor without becoming too overpowering. However, for a smaller cut or a shorter cook time, a stronger wood like hickory or mesquite can work well to add depth and complexity to the flavor.”

WoodFlavor Profile
HickoryStrong, smoky flavor
PecanSweet, nutty flavor
CherryMild, sweet flavor
OakStrong, smoky flavor
AppleMild, sweet flavor
MesquiteStrong, bold flavor

Smoked Tri-Tip

Smoked Tri-Tip
Prep Time 10 minutes
Cook Time 2 hours
Additional Time 30 minutes
Total Time 2 hours 40 minutes

Ingredients

  • Your favorite beef rub or make your own with the following:
  • Paprika – ½ Cup
  • Kosher Salt – ½ Cup
  • Brown Sugar – ½ Cup
  • Garlic Powder – ½ Cup
  • Onion Powder – ¼ Cup
  • Chilli Powder – ¼ Cup
  • Cumin – ¼ Cup
  • Black Pepper – 2 Tablespoons

Instructions

    1. Season the tri-tip with a beef rub

    2. Set your smoker up for indirect cooking and bring the temperature up to 225°F, or 275°F for a faster cook.

    3. Use a smoking wood that blends well with beef such as hickory, pecan, cherry or your favorite wood.

    4. Place the chilled tri-tip on the grill. Insert a meat thermometer inside the thickest part of the tri-tip.

    5. Cook until the internal meat temperature reaches 115°F ( which should take 1.5 hours).

    6. Once the tri-tip hits 115°F internal, remove it from the smoker.

    7. Reverse sear the tri-tip at high heat for 3 to 4 minutes each side.

    8. Rest the tri-tip for 10 minutes, or wrap in foil and rest for 30 minutes before slicing.

    9. When carving, slice the tri-tip across the grain to maximize tenderness.

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My Favorite Meat Smoking Tools

Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.

Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.

Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.

Wireless Thermometer: The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. Airprobe 3 is the best of this technology.

Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.

Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.

Damien

Author and founder at Meat Smoking HQ

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