Tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut that is quite popular in Santa Maria, California. With its rich beefy flavor and tendency to be both economical and readily available, tri-tip has become a go-to choice for backyard grillers and smokers. But to get the most out of this flavorful and versatile cut, it’s important to know the ideal internal temperature and technique for smoking tri-tip to juicy, tender perfection.

Selecting and Preparing Tri-Tip for Smoking

When selecting a tri-tip for smoking, choose a cut that is 1.5 to 2.5 pounds to allow for even cooking. Look for good marbling throughout as this bastes the meat during cooking. Trim off any large pieces of fat or silver skin for better smoke absorption. Unlike brisket or pork shoulder, tri-tip doesn’t require a heavy rub due to its leanness. A simple mixture of salt, pepper, garlic powder, and paprika is all that’s needed. Massage the rub evenly over all surfaces, then allow to rest for 30 minutes while heating up your smoker.

Determining the Target Internal Temp

There is some debate over the ideal finished temperature for smoked tri-tip. Some prefer the meat cooked medium-rare to medium doneness, pulling it between 130-135°F for slicing across the grain. Others smoke tri-tip to medium or medium-well, taking it up to 145°F. The following guidelines provide target temperatures based on desired doneness:

Rare – 120-125°F (bright red center)
Medium Rare – 130-135°F (warm pink center)
Medium – 140-145°F (hot pink center)
Medium Well – 150-155°F (trace of pink at the center)
Well Done – 160°F+ (uniformly brown throughout)

For maximizing moisture and tenderness, smoking tri-tip to no more than medium is recommended. This allows the interior to remain juicy while the exterior bark develops nicely. If you prefer more well-done meat, smoked top sirloin makes a good alternative.

Choosing a Smoker and Wood Type

Tri-tip can be successfully smoked on a charcoal or pellet grill, offset smoker, or electric smoker as long as temperature control is possible. For flavor, mesquite, oak, hickory, apple, cherry, or a fruit and nut blend provides ideal smoke. Avoid very heavy smoke flavors like mesquite-only which can overwhelm the meat. Aim for a thinner blue smoke maintained throughout the cook by using wood chips or 2-3 small chunks in a charcoal unit.

Smoking Tri-Tip Low and Slow

For the most tender, juicy results, smoking tri-tip low and slow is recommended. Bring the smoker up to 225-250°F using indirect heat with your choice of smoking wood added once warmed up. If using a charcoal grill, bank lit coals on only one side. Place the seasoned tri-tip on the cool side and close the lid. Maintain even heat and light smoke the entire time.

Monitoring Temperature

Insert a digital meat thermometer into the thickest part of the tri-tip, taking care not to touch any bone. Monitor the temperature every 30-45 minutes until approaching the target range based on desired doneness. Expect the smoke to take 1.5 to 2.5 hours to reach medium rare or 130-135°F. Spritz with apple juice or cider if the exterior seems dry during smoking.

The Stall Zone

As with smoking brisket or pork shoulder, tri-tip will likely hit a stall zone around 150-170°F when the collagen begins to break down. This can last 1-2 hours, so be patient. Powering through the stall results in incredibly moist and tender beef. Wrapping in butcher paper can help push through this. Do not wrap in foil though, as this causes the bark to soften.

Taking It Up to 175-180°F

Some pitmasters recommend smoking tri-tip up to 175-180°F before finishing by searing over high direct heat. This helps render fat and build a thicker bark. To finish on a smoker, move tri-tip over direct heat, close the lid, and go by temperature not time. Remove promptly once the target peak temp is reached.

Resting and Slicing Tri-Tip

Never skip the resting step, as this allows juices to re-absorb back into the meat fibers. Tent loosely with foil and let rest for 10-15 minutes once removed from the heat. Resist cutting into it right away. Once rested, carefully slice tri-tip across the grain in thin slices for maximum tenderness. Cut against the direction of the muscle fibers.

Serving and Leftovers

Slice the whole tri-tip first before taking any portions to ensure even, thin slices throughout. Tri-tip makes fabulous sandwiches and tacos as leftovers. Cut remaining meat into smaller pieces and store in an airtight container for up to 4 days. Reheat gently in a saucepan with broth until warmed through.

Tips for Maximizing Flavor and Tenderness

Smoking tri-tip using proper technique results in incredibly flavorful, tender meat. But there are some additional tips that can take it to the next level:

Injecting

Injecting with a solution of beef broth, Worcestershire and hot sauce seasoned the meat from the inside out. Inject parallel to the grain in 3-4 places to maximize coverage.

Marinating

A wet marinade containing oil, acid and spices keeps tri-tip extra moist. Buttermilk, yogurt, citrus, wine, soy sauce all work well. Marinate 12-24 hours.

Brining

A salt and sugar brine infuses moisture and seasons the meat. Use a 6% brine and soak 8-12 hours, but no longer or it becomes overly salty. Rinse and pat dry before smoking.

Scoring

Lightly scoring the fat cap and exterior allows better rub and smoke absorption. Use a sharp knife to cut 1/8 inch deep slashes across the grain before applying any rub.

Spritzing

Misting tri-tip every hour with a mix of apple juice, cider vinegar and broth keeps the exterior from drying out and adds flavor. Opening the smoker also spikes temperature.

Wrapping

Wrapping in butcher paper when hitting a stall pushes through this stage without making the bark soggy. No need to wrap if the cook is moving along steadily. Do not wrap in foil.

Searing

Hitting temps of 500-600°F for 1-2 minutes per side at the end adds a nice charred crust. Can sear either before or after smoking tri-tip.

Wood Choice

Opt for a milder fruitwood, nut wood or combo instead of heavy mesquite smoke. Soak wood 30-60 minutes before use for less acrid smoke.

2-Zone Fire

Set up a charcoal grill for 2-zone cooking to allow both indirect smoking and direct searing temperatures. This mimics an offset smoker.

With the right technique, smoking tri-tip results in incredibly tender, sliceable beef with a nice pink center. Experiment with different woods, rubs and finishing techniques until you perfect your very own Santa Maria-style grilled tri-tip.

Frequently Asked Questions About Smoking Tri-Tip

Smoking tri-tip is becoming more and more popular for backyard BBQ lovers. Here are answers to some frequently asked questions about how to smoke this flavorful cut of beef:

What is tri-tip exactly?

Tri-tip is a small triangular cut of beef from the bottom sirloin subprimal. It’s a very flavorful, somewhat inexpensive cut that takes well to smoking.

What kind of rub works best on tri-tip?

All you need is a simple rub of salt, pepper, garlic powder and some paprika or chili powder. The meat is flavorful enough on its own.

Should you marinate tri-tip before smoking?

Marinating is definitely not required, but it can add nice flavor and help keep the meat moist. Use an oil-based marinade that penetrates well.

What temperature do you smoke tri-tip at?

Aim for 225-250°F on a smoker using indirect heat. The low, slow smoking is key to breaking down the collagen for tender meat.

How long does it take to smoke a 2 lb tri-tip?

Plan for around 1.5 to 2.5 hours smoking time depending on thickness. Smoke until it reaches an internal temperature of 130-135°F.

What woods are best for smoking tri-tip?

Oak, hickory, apple, cherry, pecan, and fruitwood blends pair nicely. Avoid heavy mesquite smoke.

Should you wrap tri-tip while smoking?

Wrapping in butcher paper when it hits a stall around 150°F can help push it through. But foil makes the bark soggy.

What is the best way to smoke a tri-tip?

Cooking low and slow, monitoring temperature, pushing through the stall, resting sufficiently, and slicing properly results in the most tender and flavorful smoked tri-tip.

What internal temperature should you cook tri-tip to?

For maximizing juiciness, smoke tri-tip to no more than medium, removing between 130-135°F. Cook to 145°F if you prefer meat more toward medium.

Is tri-tip better grilled or smoked?

While grilling over direct high heat is common, smoking results in the most evenly cooked, juicy and tender texture. The smoke flavor really enhances tri-tip.

Smoking tri-tip requires attention to temperature control and monitoring doneness, but the results are worth the effort. With the right technique, you can achieve incredibly tender, sliceable barbecue beef full of flavor.

Step-By-Step Guide to Smoking Tri-Tip

Follow these simple steps for smoking succulent, tender tri-tip every time:

1. Select the Meat

Choose a 1.5 to 2.5 lb tri-tip roast for even cooking.
Look for good marbling throughout the meat.
Trim off large fat sections and silver skin if needed.

2. Prepare the Meat

Create a simple dry rub of salt, pepper, garlic powder and paprika.
Generously season the tri-tip on all sides with the rub.
Refrigerate for 30 minutes up to overnight to allow rub to penetrate.

3. Prepare the Smoker

Set up your smoker or grill for indirect heat, with a water pan if possible.
Bring temperature to 225-250°F using chosen wood for smoke flavor.

4. Add the Meat

Place seasoned tri-tip on cool side of a charcoal grill or opposite firebox.
Insert a digital thermometer into the thickest part without touching bone.
Maintain even, low heat around 250°F and clean smoke.

5. Monitor Temperature

Check temperature every 30-45 minutes, until 10°F shy of target (120-125°F for rare).
Expect approximately 1.5-2.5 hours to reach 130-135°F for medium rare.
Spritz with juice-vinegar mix if exterior seems dry during smoking.

6. Push Through the Stall

Be patient when temperature stalls around 150-170°F for an hour or two.
Wrap in butcher paper (not foil) if needed to power through stall zone.

7. Finish on High Heat (Optional)

For more crust, finish over direct heat on grill grates for 1-2 minutes per side.
Remove promptly once peak temperature of 175-180°F is reached.

8. Rest, Slice and Serve

Allow meat to rest tented in foil for 10-15 minutes before slicing.
Carefully slice against the grain into thin pieces.
Serve while hot, or use leftovers for sandwiches and tacos.

With these simple steps, you can achieve competition-worthy smoked tri-tip packed with flavor and tenderness. Adjust techniques based on your specific smoker and preferences for the ultimate backyard barbecue tri-tip.

Common Mistakes to Avoid

It’s easy to dry out tri-tip or have it turn out tough and chewy if the proper steps aren’t taken. Here are some common mistakes to avoid:

Not cooking to the proper internal temperature – Tri-tip needs to reach at least 130°F for medium rare doneness. Undercooking leaves it dry and chewy.
Cutting with the grain instead of against – Always slice smoked tri-tip against the direction of the muscle fibers for tender cuts.
Skipping the resting period – Tri-tip needs 10-15 minutes of resting to allow juices to reabsorb for moist, tender meat.
Rushing through the stall zone – Pushing through the 150-170°F stall results in tender meat. Rushing this stage by cranking heat leads to dryness.
Using too much smoke – Overwhelming heavy smoke negatively impacts flavor. Opt for milder fruit and nut woods.
Burning the bark – Avoid charring tri-tip by keeping a close eye on temperatures and placement in the smoker. Move to indirect heat if flare-ups occur.
Not monitoring temperature – Use a digital thermometer to accurately monitor doneness and prevent overcooking.
Skipping carving before serving – Cutting cooked tri-tip into portions first results in evenly sliced meat.
Saucing too early – Apply sauces only in the final 5-10 minutes to avoid burning or charring.

With attention to detail on these common pitfalls, your smoked tri-tip will turn out perfectly cooked with ideal tenderness and moisture every time.

Conclusion

While not the most common cut for smoking, tri-tip offers a nice change from typical brisket or pulled pork and allows the grillmaster to show off creativity. The keys are choosing a nice marbled piece of meat, keeping a close eye on temperature, pushing past the stall zone, and properly resting and slicing the meat against the grain. Serve thinly sliced smoked tri-tip with chimichurri sauce and grilled vegetables for an amazing backyard feast. Experiment with different woods, rubs and finishing techniques like searing or spritzing until you have your go-to preparation mastered. With the proper care taken, tri-tip makes for an impressive and crave-worthy smoked barbecue dinner.

What Temp to BBQ Tri Tip