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2nd Tri Tip


Smoking Fanatic
Joined Feb 20, 2010
 I did 3 tri tips averaged roughly 3 pounds each at $4.49 a pound last weekend.

 All I added was a couple pinches of sea salt, a couple pinches of fresh ground black pepper, a couple pinches of garlic powder, a splash of apple juice, and hickory for the smoke.

I placed the pan with two tri tips on the top shelf and the single tri tip on the second shelf. After 2 hours 45 minutes the top two were 150⁰and the bottom one was 160⁰. I turned the cook temp down to 140⁰for roughly 20 minutes before removing all three tri tips and double wrapping them in foil for their 20 minute rest in the cooler.

The tri tips are always a huge success with dinner guests, but I think the 5-10⁰ extra took away from the flavor. I was surprised these weren’t as good as my first try. Still, I think this is without a doubt the easiest smoke I’ve ever done and quite tasty. It is worthy of repeating.

Prep time about 10 minutes

Smoke time 2 hours 45 minutes at 225⁰

Hold time at 140⁰20 minutes then I double wrapped the meat in foil and towels before letting them rest in a cooler for 20 minutes


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

When I'm smoking beef like that tri-tip or a sirloin tip roast I only take mine to maybe 135°-140° but I like mine more on the rare side too.


Smoking Fanatic
Joined Feb 20, 2010
I agree. That's what I did with my first one, and it was great.


Smoke Blower
Joined Nov 20, 2009
I did two tri tips last night for out of town guests and they raved about them.  I smoked them to 140-145.  By doing this I get some meat that is more done on the ends and less well done in the center, pleases everyone that way.  It only takes about 1 hour and 15 minutes at 275 degrees.  Tri tip does not seem to need the low and slow method.  I also get the meat close to room temp before I put it on.  I use a marinade of Wishbone lite sesame and ginger dressing followed by a rub of chili powder, salt, cinnamon, cumin and red pepper.  Really has a great taste with a small bite to it.


Joined Jun 26, 2009
i have had good reviews with...

smoke at 225° til i hit 140°... then rest in a foil wrap for about 45 mins out of smoker.......... then grill for about 5-10 mins on a very hot flame to get some crust, slice (against grain of course) and then return to juices accumulated during resting

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