Smoked Tri-Tip Recipe (2024)

FAQs

How long does it take to smoke tri tip at 225? ›

At 225 degrees Fahrenheit, a 2-pound tri tip takes an hour for rare, to an hour and a half for medium-rare. A 3-pound tri tip requires about 90 minutes for rare, and 2 hours for medium-rare.

To flip or not to flip often depends completely your cooker and desired results. I have to say that although I now smoke tri-tips mostly, I have cooked directly and have the opinion that there are a lot of different ways to cook Santa Maria style. The guys I learned from flipped maybe 5 to 6 times total.

For smoked tri tip, our preference is to leave the fat cap on. A trimmed tri tip has had most of the fat removed, making it leaner but potentially drier when cooked. The one advantage of removing the fat cap is that there is more surface area for seasonings or a dry rub.

How Long to Smoke a Tri Tip at 225°F: Smoke at 225°F for about 2 hours. This is a longer cook time so the meat will heat up more slowly, but infuse the meat with more smoke. How Long to Smoke a Tri Tip at 250°F: Cook the meat for 30 minutes per pound at 250°F.

Continue checking the internal temp every 15-20 minutes, until it reaches 135°F for medium-rare. Increase the temperature to 140°F for medium. I do not recommend smoking the meat above 140°F. The ideal smoking temperature for tri tip is 225°F.

When the tri tip reaches 160°F (71°C), wrap tightly in pink butcher paper. This locks in the color and holds in the moisture while still allowing it to maintain some good bark. Foil works too but the bark will end up softer than with paper.

Smoke: Place your roast on a 225° smoker and close the lid. I like it best when cooked to 130-135°, which will give you a nice cooked interior that's still a little pink. If you cook tri tip past this point and into medium and medium-well, you'll sacrifice tenderness. Sear: This process is called a reverse sear.

If it gets to 160°F before the two hours have run their course, don't worry, it will stall out and hold its temp somewhere in that range. Once the bark is set, it's time to wrap. Using pink butcher paper, wrap your tri-tips and put them back in the smoker, and increase the smoker's temperature to 275°F (135°C).

For the first part of the cook, smoke the tri tip at 250ºF until it reaches an internal temperature of 165ºF to 170ºF or until you're satisfied with the bark. If your tri tip stalls in the 150ºF range but has been on the smoker for 3-4 hours, it's probably formed a great bark and picked up enough smoke.

Smoking and then searing tri tip gives you perfectly even meat with a beautiful crust. Smoking allows the meat fibers to cook evenly and slowly. Muscle fibers tense and toughen up at high temperatures, which causes the meat to be tough and chewy. Not to mention the added smokey flavor.

How long do you smoke a tri tip for? ›

I did a tri tip yesterday. Set the smoker up for 225F, then loaded the meat that had been dry brining in the fridge since Sunday. It was on the smoker about 1 hr 35 minutes to an IT of 125F, then reverse seared it on the grill over hot heat for a couple minutes a side.

For tri-tip I like to smoke low until an internal temp of about 125. Then pull and foil loosely until the temp has peaked and then dropped back down to the 125 level. Then I sear over high heat until I get a nice crust.

If using a gas or charcoal grill, set it up for low, indirect heat. Rub the mustard all over the tri tip, then season with GSP Rub. Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165° F (about 2 1/2 hours).