Tri-tip internal temperature (rare to well-done)
Quick chart + what to pull at, after carryover cooking and resting.
Rule: pull the meat a few degrees before your target. During rest, the center can rise 5–10°F depending on thickness and sear heat.
| Doneness | Pull temp | Finish 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 | 145°F | 150°F |
| Well-done | 155°F | 160°F+ |
Why tri-tip is different
- Two grain directions: slice the roast where the grains meet, then slice each half against its grain.
- Reverse-sear friendly: smoke/indirect first, then sear hard for crust without overcooking.
- Texture target: tri-tip is best at medium-rare to medium for tenderness.
Thermometer tips
- Insert into the thickest part, avoiding fat pockets.
- Start checking early — time is a range, temperature is the finish line.
- Rest 10 minutes before slicing.
Sources
Last reviewed: 2026-07-21.