How Long To Smoke Tri Tip At 225? | Master Your Grill

What Is Tri Tip?

Tri-tip is a triangular cut of beef that comes from the bottom sirloin of the hindquarter. It is a lean, flavorful, and tender cut of meat that is rich in meaty flavor and lower in fat compared to other cuts. Tri-tip can be cooked as a small roast or sliced into steaks, making it versatile for grilling. This cut gained popularity in the 1950s, particularly in Santa Maria, California, where it became known as “California’s Cut” or “Santa Maria Steak.” Tri-tip is best cooked by searing it on high heat to lock in juices and then slow-cooking it to the desired temperature, with medium-rare being recommended. Properly slicing tri-tip against the grain is crucial for a tender bite.

Selecting the Perfect Tri-Tip

Choosing an excellent tri-tip is the first step to smoked success. Here’s what to look for:

• Weight: An ideal tri-tip for smoking weighs 2-3 lbs. This size ensures even cooking and allows you to feed a crowd.
• Marbling: Look for good marbling, which is the thin white lines of fat running through the meat. The marbling bastes the meat during cooking, keeping it tender and adding flavor.
• Color: Select tri-tip that is bright red with no brown or gray spots, which indicate an older cut.
• Packaging: Choose tri-tip wrapped in butcher paper rather than sitting in its own juices, which can breed bacteria.

Preparation For Smoking Tri Tip

Before lighting up the smoker, take the time to trim and season the meat. This prep ensures the best results.

• Trimming: Remove any large hunks of fat or silver skin, but leave some marbling for moisture. Plan for about 10-15 minutes of trimming time.
• Seasoning: A simple dry rub adds big flavor. Make it ahead of time so the spices really get into the meat.
• Marinating: While 12-24 hours of marinating gives the best flavor, even 1-2 hours makes a difference. Do what fits your schedule.

Ingredients For Smoke Tri Tip

• 1 tri-tip roast (2-3 lbs)
• 2 Tbsp light brown sugar
• 1 Tbsp salt
• 1 Tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)

Instructions For Smoking Tri Tip

1. Combine all dry rub ingredients in a small bowl and mix well.
2. Season the tri-tip and marinate (12-24 hours, or less if needed).
3. Generously coat the tri-tip with the spice rub on all sides.
4. Place tri-tip in a sealed bag or covered dish and refrigerate for 12-24 hours.
5. Prep the smoker with water pan and wood chips as needed. Bring temperature to 225°F.
6. Smoke tri-tip fat side down (internal temp target: 135-145°F).
7. Place seasoned tri-tip in smoker fat side down. Maintain temperature at 225°F.
8. Smoke until internal temp reaches 135-145°F, about 1.5-2 hours.
9. When tri-tip is 5-7°F below desired temp, remove from smoker.
10. Wrap tri-tip loosely in foil and let rest 7-10 minutes.
11. Slice tri-tip very thinly against the grain.

Tips for Smoked Tri-Tip Success

• No need for oil or mustard before applying rub. The meat’s marbling helps the spice mixture stick.
• Use coarsely ground salt and pepper for the rub to form a nice crust.
• Tri-tip can be smoked on any type of smoker. Follow manufacturer’s instructions.
• Wrapping after smoking locks in the juices for a tender, mouthwatering meal.

Troubleshooting: Smoke Like a Pro

Smoking tri-tip at home has its challenges. Here are some common issues and solutions:

• Rotate or flip the meat halfway through if some areas are cooking faster.
• Check for hotspots in smoker and move meat as needed.
• Spritz tri-tip every hour with apple juice/cider vinegar to add moisture.
• Wrap at 165°F to power through the collagen breakdown stall.

Additional Smoked Tri-Tip Info

Safety First: Food Handling Tips (brief mention of thermometer use and safe practices)

• Always use a meat thermometer for doneness. Cook to a safe internal temp.
• Refrigerate leftovers within 2 hours and reheat fully to 165°F.
• Resting allows juices to redistribute for a moister, more tender result.
• 35°F = medium rare; 140°F = medium; 145°F+ = medium well/well done
• Serve sliced tri-tip with chimichurri sauce, grilled veggies, potatoes, or mac and cheese.

Conclusion: How Long To Smoke Tri Tip At 225

Smoking tri-tip at 225°F infuses it with tenderizing smoke flavor. With the right prep, seasoning, and smoking time of 1.5-2 hours, you’ll achieve barbecue perfection. Adjusting the internal temperature gives you ideal doneness from medium rare to well. Now that you know how long to smoke tri-tip at 225°F, get outside and fire up the smoker! Smoking tri-tip adds rich flavor and keeps it moist and tender.