How Long to Smoke Tri-tip
Tri-tip takes 1 h to 1 h 30 m at 225°F. Plan for 1 h 20 m and finish by internal temperature.
1 h – 1 h 30 m
Plan for 1 h 20 m at 225°F · 1 × 2.5 lb tri-tip
| Light the cooker | 3 h 15 m before serving |
| Pull at | about 130°F and probe-tender |
| Rest | 10 min |
| Cooked meat you get | 1.7 – 1.7 lb |
Tri-tip smoke times by pit temperature
| Pit | Range | Plan |
|---|---|---|
| 225°F | 1 h – 1 h 30 m | 1 h 20 m |
How we calculate
- Time range = weight × hours per pound from the sources below (ribs, chicken, tri-tip and belly are timed per piece).
- The plan sits 60% of the way from the short end to the long end. Finishing early is easy to fix with a longer rest; finishing late is not.
- Several pieces: time follows the biggest one, plus 10% when the smoker holds 3 or more.
- Wrapping: where a source gives wrapped times we use them; otherwise we take about 10% off for butcher paper and 20% for foil (our estimate).
- Light the smoker at: plan + rest + a 1-hour buffer + 45 minutes to light and settle it. Cooked yield is from the USDA Food Buying Guide.
- Spare ribs: our source gives one 5–6 hour estimate for pork ribs; we use it at both 225 and 250°F.
Sources disagree by an hour or more on big cuts; that spread is why we show a range. Always finish by internal temperature. Data as of Oct 2026. Full list of sources: How we calculate.
| Cut | Pit | Range | Source |
|---|---|---|---|
| Tri-tip | 225°F | 1–1.5 h per piece | traeger.com |
Related
FAQ
How long to smoke tri-tip?
Tri-tip takes 1 h to 1 h 30 m at 225°F. Plan for 1 h 20 m and finish by internal temperature.
What temperature should tri-tip reach?
Pull it at about 130°F. USDA safe minimums: 145°F for whole cuts of beef and pork with a 3-minute rest, 165°F for poultry.
Should I wrap tri-tip?
Wrapping in butcher paper keeps most of the bark and shortens the cook; foil is faster still but softens the bark.
Is it better to smoke tri-tip at 225 or 250?
At 250°F you save time with little change in texture. 225°F: plan 1 h 20 m.