How Long to BBQ Tri Tip on Charcoal - Outdoor Cabinets

Tri-tip is a flavorful and lean cut of beef that is a backyard grilling favorite, especially when cooked over charcoal. Perfectly barbecued tri-tip has a crispy, seasoned exterior with a tender, juicy interior. While cooking times depend on thickness and desired doneness, knowing how long to grill tri-tip on charcoal is key to barbecue success.

What is Tri-Tip?

Tri-tip is a small triangular cut of beef from the bottom sirloin. It weighs 1.5 to 2.5 pounds on average and is quite lean compared to other beef cuts like ribeye or brisket. Here are some key facts about tri-tip:

Originally known as “Santa Maria steak,” tri-tip originated in Santa Maria, California and is popular on the Central Coast.
It has rich beefy flavor and can be grilled, smoked, roasted or braised.
When cooked correctly, tri-tip is very tender and juicy despite being low in fat.
It can be prepared whole or sliced into individual steaks.
Most tri-tips range from 1 to 2 inches thick. Choose thickness based on desired cook times.
Look for well-marbled tri-tip with nice fat cap when purchasing for best results.

Tri-Tip Cut of Beef

The tri-tip is cut from the bottom sirloin primal cut near the hind leg of the cow. It’s shaped like a small triangle, giving this cut its iconic name.

The tri-tip has fat marbling through the grain of the meat. Slicing against the grain once cooked maximizes tenderness.

It was originally seen as an inexpensive cut, but has gained popularity for its rich beefy flavor when grilled or smoked over charcoal or wood.

Why Cook Tri-Tip on Charcoal?

Cooking tri-tip on a charcoal grill brings out maximum flavor. Here’s why grilling over charcoal is ideal:

Flavor – Charcoal burning imparts a delicious smoky flavor as fat drips on the coals.
Searing – Charcoal gets hotter than gas, allowing for better sear to lock in juices.
Temperature control – Adjust air vents to easily control heat levels.
Smoke – Add wood chips or chunks to charcoal for extra smoke flavor.
Doneness control – Move tri-tip closer/farther from coals to adjust interior doneness.

Charcoal grilling provides the most authentic barbecue flavor and sear for tri-tip.

Charring Tri-Tip Over Coal

Grilling tri-tip over hot charcoal is simple but does require some techniques:

Use natural lump charcoal – Avoid briquettes with fillers that can impart off-flavors. Natural lump charcoal burns cleaner and hotter.
Use a chimney starter – Light coals in a chimney for even lighting without lighter fluid chemicals.
Bank coals – Bank lit coals to one side of grill for indirect heat control.
Add wood chunks – Soak wood chunks in water for 30 mins then add to coals for smoking.
Clean grill grates – Ensure grates are clean so tri-tip doesn’t stick. Brush with oil when hot.
Sear then finish indirect – Quickly sear both sides over direct heat then move to indirect heat to finish cooking.
Control temperature – Adjust top and bottom vents to maintain 225-275°F grill temperature.
Let rest – Always let rest tented in foil for 10-15 minutes before slicing to maximize juiciness.

How Long Does Tri-Tip Take to Grill?

Tri-tip cook times can range quite a bit based on thickness, doneness preferences, grill temperatures and more. Use these general time guidelines:

1-inch thick tri-tip – Grill for 30-45 mins total
1.5-inch thick tri-tip – Grill for 45-60 mins total
2-inch thick tri-tip – Grill for 60-75 mins total

The most accurate way to test doneness is by using an instant read thermometer. Check in multiple spots to ensure even cooking.

Tri-Tip Grill Times by Temperature

For accurate cook times, go by internal meat temperatures in the thickest part:

Rare: 120-125°F – grill for 35-45 mins total
Medium rare: 130-135°F – grill for 45-55 mins total
Medium: 140-145°F – grill for 50-65 mins total
Medium well: 150-155°F – grill for 60-70 mins total
Well done: 160°F+ – grill for 70-90 mins total

These tri-tip grilling times for your desired doneness will result in tender, juicy meat.

Tips for Grilling Juicy Tri-Tip on Charcoal

Here are some top tips to ensure tender, juicy tri-tip when grilling on charcoal:

Use natural hardwood lump charcoal – Avoid briquettes with fillers that can create off-flavors.
Grill indirect with a sear – Quickly sear then finish over indirect heat, turning every 5-10 mins.
Use a meat thermometer – It’s the only way to accurately test doneness for removal from grill.
Cook to no more than medium – Tri-tip can toughen if cooked beyond medium doneness.
Let meat rest before slicing – Resting allows juices to redistribute for a juicier eating experience.
Slice against the grain – Cutting against the grain shortens muscle fibers for the most tender texture.

Step-By-Step Guide to Grilling Juicy Tri-Tip on Charcoal

Follow this simple step-by-step method for perfect tri-tip on a charcoal grill every time.

Ingredients

1 whole tri-tip roast, 1.5 – 2 lbs
Olive oil
Salt and pepper
Mesquite wood chunks
Natural hardwood lump charcoal

Instructions

Prep the grill: Light a full chimney of natural lump charcoal. As coals heat, soak 2-3 wood chunks in water for 30 mins then drain.
Trim and season tri-tip: Trim off any excess fat or silver skin. Rub tri-tip all over with olive oil then generously season with salt and pepper.
Sear the tri-tip: When coals ready, bank on one side of grill. Place tri-tip over direct heat and sear 2-3 mins per side until nicely browned.
Indirect cook: Move tri-tip to indirect heat, away from coals. Add drained wood chunks to coals. Insert meat probe into thickest part.
Monitor temperature: Maintain grill temp of 225-250°F. Cook until tri-tip reaches 125°F for rare or 135°F for medium rare, flipping every 10 mins.
Rest and slice: Transfer tri-tip to cutting board and tent with foil. Let rest 15 mins then slice against the grain. Serve immediately.

Common Mistakes to Avoid

It can take some practice to master tri-tip on a charcoal grill. Avoid these common pitfalls:

Grilling over direct high heat the entire time which can burn the outside before inside is cooked.
Not using a meat thermometer which can lead to overcooking or undercooking.
Failing to rest the meat before slicing which causes juices to run out.
Cutting with the grain instead of against which makes the meat tough and chewy.
Cooking tri-tip beyond medium doneness which causes it to become dry and tough.

Frequently Asked Questions

Still have questions about grilling tri-tip on charcoal? Here are answers to common queries.

What is the best thickness for tri-tip?

1.5 to 2 inches is ideal. Thinner than 1 inch can dry out quickly while thicker cuts take longer to cook through.

Should tri-tip be grilled fat side up or down?

Sear over direct heat fat side down first to render the fat and baste the meat. Then cook fat side up over indirect heat.

What equipment do I need to grill tri-tip?

A charcoal grill (kettle style is ideal), natural lump charcoal, chimney starter, grill thermometer, instant read thermometer, and long handled tongs.

How long does it take to grill 2 inch thick tri-tip?

Expect a 2 inch tri-tip to take about 75-90 minutes total depending on desired doneness – 15 mins searing and 60-75 mins indirect cooking until it reaches 125-135°F internally.

Can you cook tri-tip to well done?

It is possible but not recommended. Well done tri-tip tends to be dry and tough. For best texture and moisture, cook no higher than medium.

Should I marinate tri-tip?

Marinating is optional since tri-tip is naturally flavorful. A simple dry rub or just salt and pepper is all you need for amazing charcoal grilled tri-tip.

What sides go well with grilled tri-tip?

Grilled vegetables, potatoes, rice pilaf, mac and cheese, roasted garlic bread and garden salad are all excellent pairings.

Get Grilling Juicy Tri-Tip Over Charcoal Now

Grilling tri-tip over charcoal results in caramelized, smoky flavor and tender, juicy meat when done right. Now that you know exactly how long to grill tri-tip to your preferred doneness, it’s time to fire up the coals. Serve sliced barbecue tri-tip with your favorite sides for an amazing backyard meal.