Tri tip is a triangular cut of beef from the bottom sirloin subprimal cut that is popular for grilling and barbecuing. Knowing how long to barbecue tri tip is important to get perfect results. Here is a detailed guide on how long to BBQ tri tip based on expertise and experience.
Introduction to Tri Tip
Tri tip is a flavorful and affordable cut of beef that has become a grilling favorite, especially in California. Here are some key things to know about tri tip:
- Tri tip comes from the bottom sirloin subprimal cut near the hip. It’s a small triangular muscle with fat marbling that provides flavor and juiciness.
- The tri tip roast weighs 1.5 to 2.5 pounds on average. It’s bigger than you might think!
- It was traditionally used for ground beef but became popular for grilling and roasting whole in the 1950s in Santa Maria, California.
- Tri tip has excellent marbling that self-bastes the meat while grilling over high heat. It’s very flavorful and juicy when cooked correctly.
- The grain of the meat fibers runs the length of the triangle, so it’s ideal to slice against the grain when serving.
How Long Does it Take to Grill Tri Tip?
The cooking time for tri tip on a grill depends on a few factors:
1. Thickness of the Tri Tip
- 1-inch thick – Grill for about 18-22 minutes total
- 1.5-inch thick – Grill for about 25-30 minutes total
- 2-inches thick – Grill for about 30-35 minutes total
The thicker the tri tip, the more time it needs on the grill. Aim for an internal temperature of 125°F for rare and 135°F for medium rare.
2. Method of Grilling
- Direct high heat – Grill over direct high heat, turning halfway through. This gives great charring and caramelization.
- Indirect heat – Grill over indirect heat, rotating every 5-10 minutes. This allows for even gentle cooking.
3. Use of a Meat Thermometer
Using an instant-read meat thermometer is the best way to test doneness instead of relying on timers. Insert it into the thickest part of the tri tip to get an accurate reading. This accounts for any variances in grill temperature or thickness of the meat.
4. Desired Doneness
- Rare: 120-125°F (cook times listed above)
- Medium Rare: 130-135°F (add 2-3 minutes)
- Medium: 140-145°F (add 5 minutes)
- Medium Well: 150-155°F (add 7-8 minutes)
The longer you cook the tri tip, the more well done it will be. Use a thermometer and remove it when 5°F below your target temperature.
5. Meat Temperature When You Start
Meat grills faster when closer to room temperature before going on the grill. If starting with tri tip straight from the fridge, add 5 minutes to the grill time.
Taking these factors into account will help determine the total grilling time. Now let’s look at techniques for perfect BBQ tri tip.
How to Grill Tri Tip to Perfection
Grilling tri tip over high heat to get flavorful browning while keeping the interior juicy takes some technique. Follow these tips:
1. Bring Meat to Room Temperature
Take the tri tip out of the fridge and let it sit for 30-60 minutes to take off the chill. Cold meat will cook unevenly. Pat it dry before grilling.
2. Prepare a Hot Fire
Heat your charcoal or gas grill to high heat, around 450-500°F. Use direct heat for the initial searing. The high heat helps create a browned crust.
3. Season the Tri Tip
Season the tri tip liberally with salt, pepper, garlic powder, onion powder, and your favorite herbs and spices. Coating all sides ensures great flavor.
4. Sear Over Direct Heat
Place the tri tip over direct high heat. Sear for 2-3 minutes per side to get nice grill marks and caramelization. Don’t move it too soon or the marks won’t have time to develop.
5. Finish Cooking Over Indirect Heat
Move the tri tip to indirect heat on the grill if using charcoal, or turn off the burners on one side if using gas. This allows it to cook gently without burning.
6. Flip and Rotate
Flip and rotate the tri tip every 5-10 minutes for even cooking. This helps prevent any thin areas from overcooking.
7. Test for Doneness
Start checking temperature about halfway through the estimated cook time with an instant-read thermometer. This ensures you pull it off at the perfect moment.
8. Let It Rest
When the tri tip is 5°F below your target temp, remove from the grill and let rest for 10-15 minutes. This allows the juices to redistribute through the meat before slicing.
9. Slice Against the Grain
Tri tip has visible grain running the length of the triangle. Always slice against the grain for tender and flavorful results.
Recipe and Directions for Grilling Perfect Tri Tip
To put all these steps together, here is a reliable recipe and process for grilling incredible tri tip every time.
Ingredients:
- 2 lb tri tip roast, 1.5 – 2 inches thick
- 2 tbsp olive oil
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian seasoning or herbs (optional)
Directions:
- Remove tri tip from fridge and let sit at room temperature for 30-60 minutes. Pat dry with paper towels.
- Prepare your grill for direct high heat, around 450-500°F. Use hardwood charcoal or high heat gas grill setting.
- Coat the tri tip evenly on all sides with olive oil. Then generously season with the salt, pepper, garlic powder, onion powder, and any other seasoning.
- Place tri tip over direct high heat. Sear for 2-3 minutes until nicely browned, then flip and sear another 2-3 minutes on the other sides.
- Move to indirect heat, either by pushing coals to one side on a charcoal grill or turning off burners on one side of a gas grill.
- Cook for 15-25 minutes, flipping and rotating every 5 minutes, until an instant-read thermometer reads 120-125°F for rare or 130-135°F for medium rare.
- Remove tri tip from grill and let rest for 10-15 minutes. The internal temperature will rise about 5-10°F.
- Slice against the grain into 1/4 inch slices. Serve and enjoy!
This straightforward process will deliver perfect medium rare tri tip with great grill marks and flavor. Switch up the seasoning or glazes to put your own spin on it.
How Long to Smoke Tri Tip
In addition to grilling over high heat, tri tip does wonderfully with low, slow smoking. Here is how long you need to smoke tri tip to succulent perfection.
Tri Tip Smoking Times
- 1-inch thick – Smoke for about 1.5-2 hours at 225°F
- 1.5-inch thick – Smoke for 2-2.5 hours
- 2-inches thick – Smoke for 2.5-3 hours
The smoked tri tip is ready when it reaches an internal temperature of 200-205°F. Use an instant read thermometer to check it.
Tips for Smoking Tri Tip
- Use hardwoods like oak, hickory, apple, or mesquite for flavor.
- Smoke at 225-250°F using indirect heat.
- Rub the tri tip with spices, brown sugar, herbs, garlic, mustard, etc.
- Spritz with apple juice or other liquid every hour for moisture.
- Wrap in butcher paper at 160°F stall to power through.
- Rest for 30 minutes before slicing for juicy meat.
The lower temperature and extended time over smoke produces insanely tender, fall-apart tri tip with that irresistible smoky flavor.
How Long to Braise Tri Tip
Braising tri tip results in incredibly tender and flavorful meat in a delicious sauce. Here are braising times based on size:
- 1-inch thick – Braise for 1.5-2 hours
- 1.5-inch thick – Braise for 2-3 hours
- 2-inch thick – Braise for 3-4 hours
Tips for Braising Tri Tip
- Brown the tri tip over high heat before braising to build flavor.
- Use a flavorful braising liquid like beef broth, red wine, tomatoes, onions, garlic, etc.
- Bring to a boil, cover, and braise in a 300-325°F oven.
- Check for fork tender meat and internal temp of 200°F.
- Once tender, remove meat and reduce sauce slightly.
- Slice tri tip and serve with braising sauce on the side.
Braising gives incredible depth of flavor and makes the tri tip fall-apart tender in a rich sauce – perfect for serving a crowd!
How Long to Cook Tri Tip in the Oven
The oven produces juicy, evenly cooked tri tip with zero grill flare-ups to worry about. Here are approximate oven cook times:
Oven Tri Tip Cooking Times
- 1-inch thick – Cook for 30-35 minutes @ 400°F
- 1.5-inch thick – Cook for 45-55 minutes @ 400°F
- 2-inches thick – Cook for 1 hour – 1 hour 15 minutes @ 400°F
Check for your desired doneness with a meat thermometer. Oven temperatures and cook times can vary.
Tips for Oven Tri Tip
- Let sit at room temp for 30-60 minutes before cooking.
- Use a meat thermometer for the most accurate doneness.
- Sear all sides in an oven-safe skillet before roasting.
- Roast at 400°F on a wire rack set in a sheet pan.
- Rest for 10-15 minutes before slicing into it.
Oven tri tip has excellent results every time. It frees up your grill for other recipes!
How Long to Cook Tri Tip Sous Vide
Sous vide tri tip delivers perfect edge-to-edge medium rare meat with zero guesswork. Here are the time and temp guidelines:
- Cook at 130°F for 1.5-inch thick or 135°F for 2-inch thick
- Cook for 2-4 hours depending on thickness
- Sear quickly on hot grill or skillet at end
Benefits of sous vide tri tip:
- Precise control over doneness
- Moist and tender
- Concentrated flavor
- Juices retained instead of dripping
- Consistent results every time
Use an immersion circulator or other sous vide device to cook low and slow for butter-soft tri tip.
How to Tell When Tri Tip is Done
Judging the doneness of tri tip can be tricky, but here are some surefire ways to test it:
- Use an instant-read thermometer – This is the #1 foolproof way. Insert into thickest part and go for 120-135°F depending on desired doneness.
- Check firmness – Rare tri tip is quite soft, medium rare is gently firm but yields to pressure.
- Compare color – Rare is bright red throughout. Medium rare has a pink center that fades towards the surface.
- Cut into it – Slice a small piece to visually inspect the interior color and doneness.
- Do a poke test – Press a finger into the meat and compare the firmness and spring-back to your preferences.
- Time it – While time is not fully reliable, use it as a general guide along with the other methods.
Mastering the art of tri tip doneness takes some practice. Always rest meat after cooking – the temperature will continue rising about 5-10°F to evenly distribute juices.
Common Mistakes to Avoid
It’s easy to mess up BBQ tri tip if you aren’t careful. Here are some common pitfalls and how to prevent them:
- Overcooking – Use a thermometer for accuracy. Judge by temperature, not time.
- Burning the surface – Avoid flare-ups. Move to indirect heat if needed.
- Underseasoning – Generously season before and during cooking. Crust = flavor.
- Cutting too early – Let rest for 10-15 minutes to allow juices to reabsorb.
- Slicing against the grain – Identify direction of grain. Slice perpendicular to it.
- Not preheating grill – Give grill time to heat up for proper searing temp.
- Cold meat – Meat straight from fridge takes much longer. Plan ahead.
Get your tri tip routine dialed in by learning from any missteps. Record cook times and temps each go around so your next tri tip is a triumph.
Frequently Asked Questions
Still have some questions about how long to barbecue tri tip? These common queries have got you covered.
How long does it take to grill a 2-inch thick tri tip?
For a 2-inch thick tri tip, plan on grilling for a total of 30-35 minutes. Start with 2-3 minutes searing per side over direct high heat. Then finish cooking over indirect heat until it reaches 125°F internally for rare or 135°F for medium rare doneness.
What is the minimum internal temperature for tri tip?
The absolute minimum safe internal temperature for tri tip is 120°F, which will give you very rare meat. For a little more cook while still being rare, 125°F is ideal. Medium rare is around 130-135°F. Always rest meat for 10 minutes before serving.
How long can I leave a tri tip in a cooler after cooking?
Cooked tri tip held in a cooler will stay safe for 1-2 hours. Wrap in foil and towels to help insulate it. The cooler allows you flexibility if your meal time gets delayed versus leaving it sitting out.
Can I reheat leftover grilled tri tip?
Yes, leftover tri tip can be reheated and still taste delicious. Slice the meat and reheat gently in a skillet with a little broth, water, or au jus. Or reheat sliced tri tip in the oven at 300°F wrapped in foil. Avoid microwaving if possible to prevent rubbery meat.
Should I sear tri tip before smoking?
Searing before smoking is optional, but recommended. A quick sear over high heat builds great flavor on the exterior through the Maillard reaction. Just avoid torching it completely black. A light sear is all you need before smoking low and slow.
Conclusion
Perfectly cooked tri tip deserves a spot in any griller’s repertoire. Learning proper techniques and cook times helps you turn out juicy, flavorful results every time. A good instant-read thermometer is a tri tip’s best friend. For 1-2 inch tri tips, target about 18-35 minutes total over high heat for rare to medium doneness. Rest meat after cooking and slice against the grain for tender, mouthwatering barbecue tri tip that will make you the guest of honor at any cookout!