Smoked Tri-Tip Cook Time
110°C (225°F) then sear
1.5–2.5 hours + sear • Internal: 57°C (135°F) medium
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 1–1.5 hours + sear | Cool red centre. Very tender. |
| Medium-rare (recommended) | 54°C (130°F) | 1.5–2 hours + sear | Warm red centre. Perfect balance of flavour and tenderness. |
| Medium | 60°C (140°F) | 2–2.5 hours + sear | Pink throughout. Still juicy. |
How to BBQ Smoked Tri-Tip Cook Time
1
Season the tri-tip with salt, pepper, garlic powder, and a pinch of cayenne. Simple is best.
2
Set smoker to 110°C (225°F). Oak is the traditional wood for tri-tip. Red gum works in Australia.
3
Place on the smoker and insert probe into the thickest part.
4
Smoke until internal temperature reaches 52°C (125°F) for medium-rare.
5
Remove and rest briefly while you fire the grill to maximum.
6
Sear for 2–3 minutes per side over the hottest coals or burners you can manage.
7
Rest for 10 minutes. Find the grain (it changes direction at the centre seam), cut in half at the seam, and slice each half thin against its grain.
Pro Tips
- Tri-tip is a triangular muscle from the bottom sirloin. It's lean, flavourful, and cooks relatively fast.
- The grain changes direction halfway through the cut. Always find the seam and cut accordingly.
- Medium-rare to medium is ideal. Tri-tip gets tough past medium.
- This is a California BBQ staple, traditionally cooked over red oak on a Santa Maria grill.
- Leftovers make incredible steak sandwiches.
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 tri-tip at 110°C?
A 1–1.5kg tri-tip takes about 1.5–2.5 hours at 110°C (225°F) to reach medium-rare, plus 5–6 minutes for the sear.
Should you wrap tri-tip when smoking?
No. Tri-tip is small enough that wrapping isn't necessary. It doesn't experience the stall like larger cuts.
How do you slice tri-tip correctly?
Find the centre seam where the grain changes direction. Cut the tri-tip in half at this seam. Then slice each half thin against its respective grain direction.