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The Best Smoked Tri-Tip – Time and Temp
Smoked tri-tip is a California classic: a quick reverse sear to a juicy medium-rare with a peppery, Santa-Maria-style crust. It is fast, affordable, and slices like a dream when you cut it right. Set your dinner time below and we will plan the cook backward to the minute.
How to smoke the best smoked tri-tip
Smoke the tri-tip at 225 to 250 F until it hits about 125 F internal for medium-rare (usually 60 to 90 minutes), then sear it hard over direct heat or in a screaming-hot pan for a minute or two per side. Carryover takes it to 130 to 135 F. The key is the slice: tri-tip has two grain directions, so cut each half against its own grain.
Tips
- Reverse sear: smoke to 125 F, then a hard, fast sear.
- Season simply – salt, pepper, garlic (Santa Maria style).
- Slice against the grain, and mind the two grain directions.
- Do not overcook; tri-tip is best medium-rare to medium.
Frequently asked
What temp is tri-tip done? Pull at about 125 F, sear, and carryover reaches 130 to 135 F for medium-rare.
How long to smoke tri-tip? Roughly 60 to 90 minutes at 225 to 250 F plus the sear. The calculator sizes it exactly.
How do I slice tri-tip? Against the grain – and note it changes direction, so cut each half separately.
How much tri-tip do I need to buy and cook?
Fine-tune trim & cook loss
Lost to trim: - · lost to the cook: -
💲 Compare price: trimmed vs untrimmed
How Much Tri-tip Per Person (Serving Size Chart)
| Guests | Raw Tri-tip to buy | Trimmed (on the smoker) | Cooked (served) | Good pick |
|---|---|---|---|---|
| 1-5 | 4.6 lb | 2.8 lb | 2.2 lb | ~4.6 lb (sizes vary) |
| 6-10 | 9.2 lb | 5.5 lb | 4.4 lb | ~9.2 lb (sizes vary) |
| 11-15 | 14 lb | 8.3 lb | 6.6 lb | ~14 lb (sizes vary) |
| 16-20 | 18 lb | 11 lb | 8.8 lb | ~18 lb (sizes vary) |
| 21-30 | 28 lb | 17 lb | 13 lb | ~28 lb (sizes vary) |
| 31-40 | 37 lb | 22 lb | 18 lb | ~37 lb (sizes vary) |
| 41-50 | 46 lb | 28 lb | 22 lb | ~46 lb (sizes vary) |
Raw weight to comfortably feed the top of each range at an average appetite (~0.44 lb cooked per person), no leftovers. Bump up a size for hearty eaters, light sides, or leftovers.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 225°F / 107°C | varies | Rare 125°F · Medium-Rare 130°F · Medium 145°F · Medium-Well 150°F · Well 160°F |
| Classic | Hot and Fast | 300°F / 149°C | varies | Rare 125°F · Medium-Rare 130°F · Medium 145°F · Medium-Well 150°F · Well 160°F |
📊 See the full smoking times & temps chart for every cut →
From the community
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
Rated 5by 500+ users
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