130 verified meals · 346 USDA cook-time datasheets
MEAL INSTRUCTIONSNO FLUFF, JUST THE INSTRUCTIONS
smoker ChartsDATASHEET // CT-SM-016
smokerSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Smoked Beef Tri-Tip (Reverse Sear) in the smoker

Specification: 2.5–3 lb trimmed tri-tip roast, silver skin removed, coated in coarse SPG rub

Target Temp
Heat Waves
225°F (107°C) smoke / 500°F (260°C) sear finish
Indirect Smoke
Total Time
Clock Time
75–105 mins (60–90 min smoke + 6–10 min sear)
Total Cook Window
Flip Mark
Flip Action
No Flip
Continuous Cook
Internal Safe Temp
Thermometer Probe
125°F (pull) → 130°F (medium-rare after sear)
USDA Safe Pull

3-Step Execution Protocol

1
Preheat & Prep

Preheat smoker to 225°F (107°C) smoke / 500°F (260°C) sear finish with your choice of wood. Prepare smoked beef tri-tip (reverse sear) (2.5–3 lb trimmed tri-tip roast, silver skin removed, coated in coarse SPG rub).

2
Cook

Cook for 75–105 mins (60–90 min smoke + 6–10 min sear). Do not flip; allow surface to develop undisturbed.

3
Check & Rest

Uniform rosy-pink interior across the whole cross section with a peppercorn-flecked mahogany crust; probe glides through the center like room-temp butter. Confirm internal temperature reaches 125°F (pull) → 130°F (medium-rare after sear). Rest for 10 minutes before serving.

Verification Basis & Testing Rig

Traeger Timberline published tri-tip cooking guide (225°F smoke, reverse-sear to 130°F); USDA FSIS whole-cut beef safe temperature reference.

Pro Tip: Tri-tip has two grain directions that meet at an angle in the middle — mark the split before smoking and slice each half against its own grain, or the second half comes out tough no matter how well you cooked it.

Related smoker Cook Times

St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)