Smoker Temperature for Tri-Tip
225–250°F, then a hot sear. Low heat cooks the roast evenly edge to edge; the sear builds the crust. Pull it 10–15°F below your target before searing.
- Smoke at
- 225–250°F
- Then
- Sear 2–3 min per side
- USDA minimum
- 145°F (medium) + 3-min rest
Pull temperatures (before sear)
| Finish | Pull from smoker | After sear & rest |
|---|---|---|
| Medium-rare | ≈115–120°F | ≈130–135°F |
| Medium (USDA safe) | ≈130°F | 145°F |
Plan the whole cook
Tell the planner when you want to eat; it works backward to when the fire needs to be lit.
Open the serve-time planner →How long to smoke tri-tip? — times by weight and pit temperature.
Questions recruits ask
Can I smoke tri-tip hotter?
Yes — at 275°F it's faster but less even. Low and then hot gives the most even pink.
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times and temperatures are editorial guidance; cook to temperature. Major Wood is our fictional pit commander. Last updated 2026-10-07.