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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
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.
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.
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