How Long to Smoke Tri-Tip
110°C (225°F) then sear
1.5–2.5 hours • Internal: 57°C (135°F) medium
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 1–1.5 hours | Cool red centre. Pull at 43°C before searing. |
| Medium-rare (recommended) | 54°C (130°F) | 1.5–2 hours | Warm red centre. The sweet spot for tri-tip. |
| Medium | 60°C (140°F) | 2–2.5 hours | Pink centre. Still juicy and flavourful. |
| Well done | 71°C (160°F) | 2.5–3 hours | Not recommended. Tri-tip becomes tough past medium. |
How to BBQ How Long to Smoke Tri-Tip
1
Season the tri-tip with a Santa Maria-style rub: salt, pepper, garlic powder, and dried parsley.
2
Set smoker to 110°C (225°F). Use oak or red gum for authentic flavour.
3
Place tri-tip on the smoker fat-side up. Insert probe into the thickest part.
4
Smoke until internal temperature reaches 52°C (125°F) for medium-rare.
5
Remove and rest for 5 minutes while you fire up the grill to maximum heat.
6
Sear on the hot grill for 2–3 minutes per side to build a dark crust.
7
Rest for 10 minutes, then slice thin against the grain. The grain changes direction in tri-tip — find the centre seam.
Pro Tips
- Tri-tip is a relatively thin cut — it doesn't need long in the smoker. 1.5–2.5 hours is plenty.
- The reverse sear (smoke then sear) gives the best results. Don't skip the sear.
- Slice thin and against the grain. The grain runs two directions in tri-tip — cut the piece in half at the seam, then slice each half against its grain.
- Medium-rare to medium is ideal for tri-tip. Well done tri-tip is tough.
- Tri-tip is popular in California and becoming more available in Australia. Ask your butcher.
Resting Time
Rest for 10–15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a 1kg tri-tip?
At 110°C (225°F), a 1kg tri-tip reaches medium-rare in about 1.5–2 hours. Add 5–6 minutes for the sear plus 10 minutes rest.
What temperature should tri-tip be smoked at?
110°C (225°F) for the smoke phase, then sear at the highest heat possible (260°C+/500°F+). This reverse sear method gives the best crust and even doneness.
Is tri-tip a good cut for smoking?
Yes, it's excellent. Tri-tip is flavourful, relatively quick to smoke, and takes to the reverse sear method perfectly. It's a great beginner cut for smoking.