A tri-tip roast, also known as a triangle roast, is a flavorful and lean cut of beef from the bottom sirloin. With proper preparation and cooking, tri-tip makes for an incredibly tasty barbecue meal. When barbecuing tri-tip, an important factor to get just right is the cooking time. Undercooking will leave the meat tough and chewy, while overcooking dries it out. So how long should you barbecue a tri-tip for maximum tenderness and juiciness?
What is Tri-Tip?
Tri-tip is a small triangular cut of beef that sits between the sirloin and round primal cuts. Consisting of three tips that form a triangle shape, it’s an extremely flavorful, moderately tender cut that takes well to grilling or barbecuing.
Tri-tip has become a popular barbecue meal, especially in California. It has a distinct grain running the length of the cut that should be sliced against to maximize tenderness. When cooked correctly, tri-tip is juicy, savory and makes for great sandwiches and tacos.
How Long Does it Take to Cook Tri-Tip?
Cooking times can vary substantially based on a few key factors:
Weight
- A 1-2 pound tri-tip will take 45 minutes to 1 hour 15 minutes to grill.
- A 2-3 pound tri-tip will need 1-1.5 hours on the barbecue.
- Larger 3-5 pound tri-tips require 1.5-2 hours of cooking time.
Temperature
- Barbecuing at high heat like 500°F will reduce cooking time.
- Lower heat around 300°F will increase cooking time for more tender meat.
Doneness
- Rare tri-tip only needs 30-45 minutes of grilling time.
- Medium-rare tri-tip will need about 45 mins to 1 hour 15 mins.
- For well-done tri-tip, expect upwards of 1.5-2 hours.
- Thicker cuts require more time to allow inside to cook through.
Bone In or Boneless
- Bone-in tri-tip can take 30-60 mins longer than boneless.
- The bone insulates the meat, slowing cooking, so it stays juicier.
- Boneless tri-tips will cook faster and more evenly.
Grilling Method
- Direct high heat grilling reduces total cooking time.
- Indirect heat with a cooler side of the grill increases time but can enhance tenderness.
- Rotisserie grilling can shorten cooking time slightly compared to direct grilling.
- Using a barbecue thermometer and monitoring temperature speeds accurate cooking.
Step-by-Step Guide
Follow these steps for perfectly barbecued tri-tip every time:
1. Prepare the Meat
- Pat the tri-tip dry and let it sit at room temperature for 30 minutes before grilling.
- Season generously with salt, pepper, garlic powder, paprika, and other dry rubs.
- Coat lightly with oil to maximize browning.
2. Preheat Grill
- For direct heat, preheat your grill to high, around 500°F.
- For indirect heat, build a hot side and cooler side by putting coals on one side only.
- Heat a gas grill to high on one side, and turn other burners to low.
3. Sear the Meat
- Place tri-tip over direct high heat and sear 2-3 minutes per side.
- This caramelizes the outside and builds flavor.
4. Grill Indirectly
- Move to indirect heat or cooler side of grill, away from direct flames.
- Insert a probe thermometer in thickest part of meat if desired.
- Close lid for evenly distributed heat.
5. Flip and Baste
- Flip tri-tip and baste with barbecue sauce every 10-15 minutes.
- Basting adds moisture and flavor as meat cooks.
6. Check Doneness
- Medium rare: 125-135°F on a meat thermometer.
- Medium: 135-145°F
- Well done: 150°F and beyond.
- Check in multiple spots to confirm doneness.
7. Rest and Slice
- Remove tri-tip from grill and let rest 5-10 minutes before slicing.
- This allows juices to redistribute for maximum tenderness.
- Slice very thinly against the grain for tender meat.
- Serve warm alongside favorite sides and enjoy!
Cooking Times for Different Doneness
These approximate grilling times will produce tri-tip at various levels of doneness when cooking at 225-250°F indirect heat:
- Rare – 30-45 minutes
- Medium Rare – 45 minutes to 1 hour 15 minutes
- Medium – 1 hour 15 minutes to 1 hour 30 minutes
- Medium Well – 1 hour 30 minutes to 1 hour 45 minutes
- Well Done – Over 1 hour 45 minutes
Always use a meat thermometer to confirm temperatures, as grilling times can vary.
How to Tell When Tri-Tip is Done
Rather than follow cooking times exactly, use these techniques to test when your tri-tip is perfectly cooked:
- Use an instant read thermometer inserted into thickest part of meat. Avoid bone when checking temperature.
- Tri-tip should feel slightly firm but still have a little give when pressed.
- Cut into thickest section with a paring knife to check internal color:
- Rare will be red/cool center
- Medium rare will be warm, pink center
- Medium will have a hot, pinkish center
- Well done will be uniformly brown throughout
- Check for any charred or overly blackened pieces indicating overly done exterior.
Common Mistakes
Avoid these pitfalls when grilling tri-tip for best results:
- Underseasoning – be generous with dry rubs so the flavors shine.
- Overcooking – err on the side of slightly underdone since it will continue cooking during resting period.
- Cutting against the grain – always slice very thinly across the grain for tenderness.
- Not letting rest – resting redistributes juices locked inside for juicy meat.
- Burning exterior – watch closely to avoid charring or burning.
- Not monitoring temps – use a thermometer placed in thickest area.
- Uneven cooking – flip frequently and rotate for even cooking.
Tips for Maximizing Flavor
- Apply a flavorful dry rub generously before grilling – try recipes with paprika, garlic, salt, brown sugar and chili powder.
- Liberally sprinkle fresh cracked pepper just before serving.
- Baste frequently with a savory barbecue sauce during last 10-15 minutes.
- Add wood chips to gas or charcoal grills for enhanced smoky flavor.
- Marinate overnight in a ziplock bag for seasoned flavor in every bite.
- Infuse a flavorful oil or butter to drizzle over meat when serving.
- Let roast rest before slicing to allow juices and flavors to redistribute.
Make it a Meal
Tri-tip pairs perfectly with these simple sides:
- Grilled corn on the cob – brush with olive oil, sprinkle with parmesan.
- Coleslaw – tangy vinegar based slaw.
- Beans – baked beans, pinto beans, black beans.
- Roasted potatoes – toss in olive oil, salt, pepper, garlic.
- Macaroni and cheese – always a barbecue favorite.
- Cornbread – serve warm with honey butter.
- Greens – collard greens, spinach, kale.
- Pasta salad – rotini, vegetables, italian dressing.
- Fruit salad – melons, berries, pineapple, grapes.
Get Creative with Leftovers
Leftover tri-tip makes for endless quick meals:
- Breakfast – Eggs with sliced tri-tip.
- Lunch – Tri-tip sandwiches or wraps.
- Tacos – Slice for tri-tip tacos with guacamole.
- Salad – Add to leafy green salads.
- Rice bowls – Serve over rice with veggies.
- Soup – Use chopped in chili or vegetable soup.
- Nachos – Top nachos with shredded tri-tip.
- Omelette – Include sliced tri-tip in an omelette.
- Potatoes – Toss with potatoes and onions for hash.
- Pizza – Top homemade pizza with leftover tri-tip.
FAQs
What is the best way to grill a tri-tip roast?
Use indirect heat around 250°F, seasoned generously with salt, pepper and other spices. Sear over high heat just until browned, then finish cooking over indirect heat, flipping and basting frequently with barbecue sauce until it reaches desired doneness.
Should you marinate tri-tip before grilling?
Marinating is not required but does infuse extra flavor. Marinate for 2-12 hours in the refrigerator in a ziptop bag with your favorite marinade or dry rub recipe.
How do I keep tri-tip from drying out on the grill?
- Don’t overcook. Remove from heat at 125°F for rare or 135°F for medium rare to account for carryover cooking.
- Baste frequently with a sauce during grilling to add moisture.
- Cook over indirect heat rather than direct heat to prevent burning.
What is the best way to test for doneness?
Insert an instant read thermometer into the thickest part of the meat. 125°F is rare, 135°F is medium rare, and 145°F is medium. Well done tri-tip will register above 150°F.
Should I sear tri-tip before grilling?
Yes, searing locks in flavor and juices. Sear for 2-3 minutes per side over high direct heat before moving to indirect heat to finish cooking.
What temperature do you cook tri-tip at?
225-250°F over indirect heat is ideal, using wood/charcoal or a gas grill with burners on one side only. Higher heat can toughen the meat.
Is tri-tip done when it reaches 145F?
Yes, 145°F is the temperature for medium doneness tri-tip. Always allow meat to rest 5-10 minutes before slicing as temperature will rise another 5-10°F.
Where is the best place to insert a meat thermometer?
Insert the probe into the very thickest part of the meat, avoiding any bone. Be sure it reaches center but does not touch the grill. Check temperature in several spots.
Can you overcook tri-tip on the grill?
Yes, it’s easy to overcook tri-tip if grilling over high heat for extended periods of time. Watch carefully and remove it from heat at 125°F for rare or 135°F for medium-rare to prevent overcooking.
Conclusion
Perfectly grilled tri-tip is tender, juicy and loaded with flavor. Allow 1-2 hours of indirect grilling time depending on thickness, doneness and grill temperature. Rely on an instant read thermometer and use these foolproof tips for incredible barbecue tri-tip every summer. Mastering the art of how long to BBQ tri-tip results in a mouthwatering meal ready to be enjoyed alongside your favorite sides and a cold beverage.