Tri-Tip Temperature & Smoke Time Guide
Beef · Smoke or reverse-sear · Updated 2026-08-11
Everything you need for a perfect tri-tip: the internal temperature for every doneness, how long to smoke it at 225–300°F, resting, slicing and portions.
Tri-tip internal temperature chart
Tri-tip is a whole-muscle beef roast, so doneness is a preference. Pull it a few degrees early to allow for carryover cooking.
| Doneness | Pull temp | Final temp (after rest) |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium-rare | 125–130°F | 130–135°F |
| Medium | 135°F | 140°F |
| Medium-well | 140–145°F | 150°F |
| Well-done | 150–155°F | 160°F+ |
USDA lists 145°F with a 3-minute rest as the safe minimum for whole cuts of beef; choosing a lower doneness increases food-safety risk.
How long to smoke a tri-tip (by weight & smoker temp)
Times are planning ranges. Thickness, a cold start, wind and the stall all matter more than exact weight — cook to temperature.
| Weight | 225°F | 250°F | 275°F | 300°F |
|---|---|---|---|---|
| 2 lb | 1 hr 42 min–2 hrs 18 min | 1 hr 8 min–1 hr 32 min | 51 min–1 hr 9 min | 43 min–57 min |
| 2.5 lb | 2 hrs 8 min–2 hrs 53 min | 1 hr 25 min–1 hr 55 min | 1 hr 4 min–1 hr 26 min | 53 min–1 hr 12 min |
| 3 lb | 2 hrs 33 min–3 hrs 27 min | 1 hr 42 min–2 hrs 18 min | 1 hr 17 min–1 hr 43 min | 1 hr 4 min–1 hr 26 min |
| 3.5 lb | 2 hrs 59 min–4 hrs 1 min | 1 hr 59 min–2 hrs 41 min | 1 hr 29 min–2 hrs 1 min | 1 hr 14 min–1 hr 41 min |
| 4 lb | 3 hrs 24 min–4 hrs 36 min | 2 hrs 16 min–3 hrs 4 min | 1 hr 42 min–2 hrs 18 min | 1 hr 25 min–1 hr 55 min |
Calculate my tri-tip time → Full temp chart
The reverse-sear method (recommended)
- Season the tri-tip and set the smoker to 225–250°F.
- Smoke until the internal temp is about 10°F below your target (around 115–120°F for medium-rare).
- Sear 1–2 minutes per side over high heat to build a crust.
- Rest 10 minutes, then slice thinly across the grain.
How to slice tri-tip
Tri-tip has two grain directions. Find where the grain changes, cut the roast into two pieces there, then slice each piece thinly across its own grain for tender bites.
How much tri-tip per person?
| People | Raw tri-tip |
|---|---|
| 2 | ~1 lb |
| 4 | ~2 lb |
| 6 | ~3 lb |
| 8 | ~4 lb |
About 1/2 lb (8 oz) raw per adult; buy a little extra for shrinkage and leftovers.
Tri-tip guides
Frequently asked questions
What temperature is tri-tip done?
For the classic medium-rare, pull tri-tip at 125–130°F and let carryover bring it to 130–135°F after resting. Medium is about 135°F pulled (140°F final). USDA lists 145°F with a 3-minute rest as the safe minimum for whole beef.
How long does it take to smoke a tri-tip?
At 225°F plan roughly 45–60 minutes per pound; at 250°F about 35–40 minutes per pound. A typical 2.5 lb tri-tip takes about 1.5–2.5 hours to reach medium-rare, but always cook to internal temperature, not the clock.
How long to smoke a tri-tip at 225°F?
At 225°F, a 2 lb tri-tip takes roughly 1.5–2 hours and a 3 lb tri-tip about 2.5–3 hours to reach 130°F for medium-rare. Start checking the temperature early.
What internal temp for medium-rare tri-tip?
Pull a medium-rare tri-tip at 125–130°F. It will climb 5°F to about 130–135°F while it rests.
How long should tri-tip rest?
Rest tri-tip about 10 minutes (up to 15 for a large roast), loosely tented with foil, so the juices redistribute before slicing across the grain.
How much tri-tip do I need per person?
Plan about 1/2 lb (8 oz) of raw tri-tip per adult. A 2.5–3 lb tri-tip serves 5–6 people; for 6 hearty eaters choose a 3–3.5 lb roast.