Time by pit temp
| Pit temp | Time (for a typical 2–3 lb roast, smoked then seared) |
|---|---|
| 225°F | 1½–2½ hr |
| 250°F | 1¼–2 hr |
| 275°F | 1–1½ hr |
Doneness: 130–135°F
Pull at 130–135°F after the sear for medium-rare; carryover adds a few degrees while it rests.
Wrapping
No wrap — tri-tip is a reverse-sear cut. Smoke to about 115–125°F internal, then sear hot on both sides to finish.
Rest & hold
Rest at least 10–15 minutes. Rest 10–15 minutes loosely tented, then slice across the grain — the grain changes direction mid-roast, so split it at the bend first. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much tri-tip per person.
Frequently asked questions
How long does tri-tip take to smoke at 225°F?
Roughly 1½–2½ hr at 225°F, for a typical 2–3 lb roast, smoked then seared. That's a planning range, not a promise — thickness and the cooker's mood move the finish.
What temperature is tri-tip done?
Pull at 130–135°F after the sear for medium-rare; carryover adds a few degrees while it rests. USDA calls whole-muscle beef safe at 145°F with a 3-minute rest.
Should I wrap tri-tip?
No wrap — tri-tip is a reverse-sear cut. Smoke to about 115–125°F internal, then sear hot on both sides to finish.
How long should tri-tip rest?
At least 10–15 minutes. Rest 10–15 minutes loosely tented, then slice across the grain — the grain changes direction mid-roast, so split it at the bend first.