How long to smoke tri-tip?
A 2–3 lb tri-tip takes about 1 to 1.5 hours at 225–250°F to reach 120–130°F, then a few minutes of hot sear per side. The USDA minimum for whole beef cuts is 145°F (medium); many cooks choose to serve it rarer.
- Pit temperature
- 225–250°F, then sear
- Estimated time
- ≈1–1.5 h at 225–250°F (2–3 lb) + sear
- Done when
- Pull ~120–130°F before searing for medium-rare; 145°F for USDA medium
- USDA safe minimum
- 145°F + 3-minute rest (whole beef cuts)
- Rest
- 10 minutes.
Tri-Tip smoking time by pit temperature
| Pit temperature | Estimated cook time |
|---|---|
| 225°F | ≈1.25–1.75 h |
| 250°F | ≈1–1.5 h |
| 275°F | ≈45–75 min |
Estimates for planning only. Every cut, cooker and day is different — cook to temperature and tenderness, not the clock.
What changes the cook time
- Thickness varies a lot along a tri-tip — check the thickest point.
- Carryover cooking adds a few degrees during the rest.
The Major's orders, step by step
- Season and smoke at 225–250°F until about 10–15°F below your target.
- Sear over high heat 2–3 minutes per side.
- Rest 10 minutes, cut the roast where the grain changes direction, then slice each half across the grain.
Which wood for tri-tip?
Mesquite or post oak. Tri-tip is a short, hot cook, which is exactly where mesquite's bold, earthy smoke works instead of turning bitter. Choose post oak for a milder, Santa Maria-adjacent oak flavor.
Best wood for smoking tri-tip →Questions recruits ask
Should tri-tip be cooked like brisket?
No. Tri-tip is best sliced at rare to medium; cooking it to brisket temperatures makes it dry and tough.
Further orders
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times are editorial planning estimates, not guarantees. Major Wood is our fictional pit commander. Last updated 2026-10-07.