Tri tip cooking tips

I cook these regularly.

Smoke indirect at 250ish on either oak, mesquite, or hickory until you hit an internal temp of 100-115. Pull it off and let it rest long enough to set your cooker up for direct cooking. If you have cast iron grates, it's even better. Ramp the cooker up to 500+ and then sear on both sides for a minute or so. We like ours from 120-135 (rare). My favorite way to do this is rubbed with fajita seasoning. Slice thin against the grain and serve as fajitas with peppers, salsa, cheese, etc, etc, etc.

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Smoke indirect at 250ish on either oak, mesquite, or hickory until you hit an internal temp of 100-115. Pull it off and let it rest long enough to set your cooker up for direct cooking. If you have cast iron grates, it's even better. Ramp the cooker up to 500+ and then sear on both sides for a minute or so. We like ours from 120-135 (rare)

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This is pretty much what I do. Good stuff.


I've also done tri-tip "brisket". Smoke for a few hours then wrap and take it up to 190+. It's pretty good too. Takes half the time of brisket and makes a fine taco...

All good tips by others. Reverse sear and chimichurri sauce on top at the table. Fantastic cut of beef - especially for the price at Costco Prime.

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I've also done tri-tip "brisket". Smoke for a few hours then wrap and take it up to 190+. It's pretty good too. Takes half the time of brisket and makes a fine taco...

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I'll try this next time. Thanks for the tip.


The butcher down the street from us stocks these as an every day item. We can get the choice ones every day. Occasionally he will have prime.

Sous Vide.