I don't do a lot of tri-tips, so cooking one is a little of a mystery to me. Looking at AR's recipe, using a two zone method on a grill with the indirect side being 225-250 the cook time is 30-45 minutes plus sear time. Every other recipe I've read using a smoker at 225-250, the time is 2 - 2 1/2hrs plus sear time. I have done briskets using the two zone method on a grill and on smokers, but the cook time is never this different. I am not pressed for time on this cook, but would like to avoid being ready 2hrs early or 2hrs late. What am I missing?
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I do not bother smoking tri-tip I grill them hot a fast like a big steak. 30 minutes is about right. -
In my experience, about 90 minutes. So, right in the middle of the two times you mention above!
but, I feel 90 minutes has been pretty standard, with temps of about 225 or so.Last edited by barelfly; January 23, 2023, 03:00 PM.Comment
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I don't think I've had a tri-tip take longer than 45 minutes, probably closer to 30 minutes pre-sear. I have always reverse seared on the kettle at around 300 degrees and then sear it. Its only an inch and a half or two inches thick and if you are cooking to medium rare, I'm not sure how you can have it take 2 hours.Comment
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I agree on a time of 45 to 60 minutes smoke and reverse searing time depending on the tri tip weight and outside weather conditions. I do mine on the kettle with the SnS. I tried a tri tip only once hanging in my Bronco and I prefer the Weber/SnS combo for the tri tip.Comment
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I am going to try this like a would do a nice thick steak on my GMG pellet pooper. Pull the lower grates, heat deflector, and fire box cover. Put the pizza oven in and swap out the stone for a cast iron griddle. Put drip pan next to the pizza oven, on the second level grates put the meat above the drip pan, and fire it up to 225. The cast iron gets to 700-750 degrees with this configuration, and I have a two zone system with a nice hot sear station. Mostly just concerned about cook time.
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I always cook to temp vs. time. That said, I like to put it on my stick burner when I first light the fire to increase the smoke flavor and then keep it no higher than 220 degrees. With that method, I think it’s taken me close to 2 hours.
robComment
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I've run across recipes advocating treating the tri-tip like a brisket, those are probably the one's with the longer smoking time. I think there may have been a thread on this site about such recipes. I treat mine like a good beef roast and aim for rare to medium rare. I do add some wood chunks to the low side but only take it up to about 115-120 degrees and then sear. My recollection is that it took about an hour, maybe a little longer.Comment
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The first time I did tri-tip I found the brisket method, luckily I had posted this is what I was doing on this site and Troutman and a few others stepped in and saved me from myself.
In the end I used the pretty much the same method and timing you used.
Sadly can't find tri-tip anywhere around here anymore.
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Mmmm... tri-tip.
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We did some in a smoker to medium or so, couple hours in the low-mid 200s, holy carp it was good. I think it read around 150 when we pulled it, which I thought was too high, but it came out fabulous and still had plenty of pink in it. The rub my buddy used on it was incredible, but there area ton of tri-tip rubs out there.Comment
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I have done them med-rare and also cooked like a brisket. I never cook by time, always by temp as time doesn't matter. Invest in a good leave in thermometer which may be the only thing you are missing.Comment
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At 225 it would definitely take a couple hours. I prefer hot and fast with a front sear for tri tip and it usually takes 30-45 minutes.Comment
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depends on size, mine are usually less than an hour at 225° to 120° IT, then sear One minute a side to your preferred final ITComment
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I’ll smoke at 225-250° for about an hour then sear. Seem to always turn out great with lots of flavor.Comment
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About 60-90 minutes. It's all about the weight which can vary by a 1 lb or so or about 33%. I cook low and slow and then sear to desired level of crust. Here is one of my recipes for it.
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