Smoking tri tip in a kettle grill is a simple and convenient way to add delicious smoky flavor to your meat, and with a little bit of know-how, you can achieve mouthwatering results. In this guide, we will cover everything you need to know to smoke tri tip to perfection in a Weber kettle grill, from selecting the right wood to choosing the perfect temperature and cook time. So clean out your kettle grill, grab a tri tip, and your favorite wood, and fire up your Weber!
The reverse sear method is the most common technique used to smoke tri tip. To set up a Weber kettle for indirect cooking, place 50-60 charcoal briquettes in the Weber, pre-light 5-6 briquettes in a charcoal starter, and pour them onto the unlit pile. Add a few chunks of smoking wood and adjust the top and bottom vents to 1/8 to 1/4 open. The target temperature should be between 225° F and 300° F. Once the internal temperature reaches 115° F, sear the tri tip on the hot-zone (above the coals), then cook until the internal temperature reaches 130° F to 140° F.
Key Points
- Tri-tip is a small, triangular cut of beef that is lean and full of flavor, and is perfect for smoking
- It is a versatile cut of meat that can be sliced thin for sandwiches or cut into chunks for kabobs
- It is recommended to smoke tri-tip at low and slow temperatures (around 225-250 degrees) and use a strong smoking wood like hickory or oak
- It is important not to overcook tri-tip as it can dry out
- Pitmasters and experts agree that tri-tip is a delicious and flavorful cut of meat that is well-suited for smoking
Smoked Tri-Tip On A Kettle Grill
Ingredients
- Tri-Tip
- Barbecue Rub
- Olive oil
- Salt and Pepper
Instructions
- When preparing the tri-tip, leave about 1/4 inch of fat on the underside. Tri-tip is a lean cut of meat, so it can dry out easily. Leaving some fat underneath will shield it from the heat and help keep the meat nice and moist.
- Apply a dry rub to the tri-tip, covering all parts of the meat. To help the rub stick, slather the tri-tip with olive oil.
- Take 50-60 charcoal briquettes.
- Pre-light 5-6 briquettes in a charcoal starter.
- Place the other unlit charcoal briquettes into the Weber. Pile them to one side of the kettle, creating two-zones; a hot-zone and a cool-zone.
- Pour the 5-6 lit coals onto the unlit pile.
- Throw a few chunks of smoking wood onto the hot coals. Hickory, oak, or pecan blend well with beef.
- Adjust the top vent to 1/8 to 1/4 open.
- Adjust the bottom vent to 1/8 to 1/4 open.
- Your target temperature is between 225° F and 300° F. It should take about 20 minutes for your Weber to stabilize.
- Place the tri-tip on the indirect side of the grill (the opposite side to the coals), and then close the lid.
- Flip the meat every 15 to 20 minutes.
- Leave the tri-tip on the grill until the internal meat temperature reaches between 115° F to 125° F.
- Using a reverse-sear method, move the tri-tip over to the hot-zone (directly over the hot coals). Sear both sides of the tri-tip until it reaches an internal temperature of 130° F for rare, or 140° F for medium rare.
- Allow the tri-tip to rest for 10 minutes before slicing.
- Slice the tri-tip against the grain.
Nutrition Information:
Serving Size:
85gAmount Per Serving: Total Fat: 179g
Setup Your Weber Kettle
- Take 50-60 charcoal briquettes.
- Pre-light 5-6 briquettes in a charcoal starter.
- Place the other unlit charcoal briquettes into the Weber.
- Pile them to one side of the kettle, creating two-zones; a hot-zone and a cool-zone.
- Pour the 5-6 lit coals onto the unlit pile.
- Throw a few chunks of smoking wood onto the hot coals. Hickory, oak, or pecan blend well with beef.
- Adjust the top vent to 1/8 to 1/4 open.
- Adjust the bottom vent to 1/8 to 1/4 open.
- Your target temperature is between 225° F and 300° F.
- It should take about 20 minutes for your Weber to stabilize.
” How to Smoke Ribs on a Weber Kettle”
What is Tri-Tip?
Tri-tip is a triangle-shaped cut of beef taken from the sirloin. It is often cooked using a reverse-sear method and is best served medium or rare, with an internal temperature of 130° F to 140° F. To get the most smoke flavor, pitmasters should use strong smoking woods such as hickory or oak and aim for a grill temperature of 225° F to 250° F. The tri-tip should be placed on the grill with the fat side facing down towards the coals and should be flipped every 15 to 20 minutes. To avoid drying out the meat, it is important to use high quality beef with marbling, such as USDA Choice or Prime.
Tri-tip was once a cut of beef found only on the West Coast. However, thanks to YouTube, everyone wants to barbecue this wonderful cut of meat. I asked some of the world’s best pitmasters how to smoke a tri-tip on a Weber Kettle.
You may have a hard time finding a tri-tip at the supermarket, so ask your butcher to prepare one for you as a special order. Tri-tip is a triangle-shaped cut of beef taken from underneath the sirloin. Sometimes looking more like a thick steak than a roast, a tri-tip weighs around 5 pounds and 1 inch in thickness.
“The tri-tip is a magical cut of meat. It’s a small, triangular cut that comes from the bottom of the sirloin. It’s lean and full of flavor, and it’s perfect for smoking.”
– Ray Lampe, aka Dr. BBQ
How Do Pitmasters Cook Tri-Tip?
Tri-tip is a thin, lean cut of meat, so it needs to be cooked a certain way otherwise you can dry it out. But if you get the techniques correct, it’s a wonderful piece of smoked beef. Most pitmasters smoke tri-tip is using a reverse sear technique, and cook the meat rare to medium. This involves slowly cooking the tri-tip for the first part of the cook and then finishing with a sear over high-heat.
“Tri-tip is a great cut of meat for smoking because it’s lean and has a lot of flavor. It’s also a relatively small cut, so it doesn’t take as long to smoke as a larger roast. Plus, it’s versatile – you can slice it thin for sandwiches, or cut it into chunks for kabobs.”
– Melissa Cookston, BBQ champion and owner of Memphis BBQ Company
“Smoked Turkey On A Weber Kettle – A Step-By-Step Guide”
How Long Does It Take To Cook Tri-Tip On A Kettle Grill?
On average, it takes about 2 hours to cook a tri-tip on a Weber Kettle. Allow another 10 minutes for the tri-tip to rest. This predicted cook time is based on the temperature of your Weber Kettle between 225° F and 300° F, and using a reverse-sear method. Once the internal temperature reaches 115° F, sear the meat on the hot-zone (above the coals), then cook until the internal temperature reaches 130° F to 140° F. You will find most barbecue pitmasters will use this reverse-sear method when cooking tri-tip.
Tri Tip Done Temp
Cooking tri-tip to the perfect “done” temperature is crucial to getting the most flavor and tenderness out of this delicious cut of meat.
So, what is the ideal done temperature for tri-tip? According to barbecue experts and pitmasters, the best temperature range for cooking tri-tip is 130° F to 140° F for medium-rare to medium doneness. This will give you a juicy and tender piece of meat with a slight pink center.
But how do you know when your tri-tip has reached this temperature? The best way to check is to use an instant-read meat thermometer. Simply insert the thermometer into the thickest part of the tri-tip, being careful not to touch the bone, and check the temperature. Once it reaches the desired temperature range, remove the tri-tip from the grill and let it rest for a few minutes before slicing and serving.
It’s important to note that tri-tip is a lean cut of meat, so it can dry out if it is overcooked. To avoid this, be sure to monitor the temperature of your tri-tip as it cooks, and pull it off the grill when it reaches the desired doneness.
So to be safe, stick to the ideal done temperature for tri-tip is 130° F to 140° F for medium-rare to medium doneness.
The Best Cooking Temp for Smoking Tri-Tip
Aim to get the temperature of your Weber kettle to the low-and-slow range of 225° F to 250° F. This low temperature will give the tri-tip more time to absorb the lovely smoke and charcoal flavor. The longer you can keep the meat at the lower the temperature, the smokier the meat will be.
“Tri-tip is a versatile cut of meat that’s perfect for smoking. It’s lean and has a lot of flavor, and it takes on smoke well. It’s also a relatively small cut, so it doesn’t take as long to smoke as a larger roast. I like to smoke it low and slow, around 225-250 degrees, and use a strong smoking wood like hickory or oak to give it a nice smoky flavor.”
– Pitmaster Aaron Franklin, owner of Franklin Barbecue in Austin, Texas
Best Wood for Smoking Tri-Tip
To get the most smoke flavor in a short amount of time, use a strong smoking wood such as hickory, oak or even mesquite. Fruit woods such as apple are good for long cooks, but may not give impart enough smoke flavor in a 1-2 hour cook.
| Wood | Description |
|---|---|
| Oak | A strong, heavy wood with a moderate to strong smoke flavor. Can be used as a primary smoking wood or to add depth to other woods. |
| Pecan | A mild to medium-strong wood with a sweet, nutty flavor. Can be used as a primary smoking wood or to add complexity to other woods. |
| Cherry | A mild to medium wood with a sweet, fruity flavor. Can be used as a primary smoking wood or to add sweetness to other woods. |
| Maple | A mild wood with a subtle, sweet flavor. Can be used as a primary smoking wood or to add a touch of sweetness to other woods. |
| Alder | A very mild wood with a delicate, sweet flavor. Can be used as a primary smoking wood for a subtle smoke flavor or to add a hint of sweetness to other woods. |
“Beer Can Chicken On A Weber Kettle – An In-Depth Guide”
Where to Place the Tri-Tip On the Grill
Place the tri-tip fat side facing down towards the coals.The fat will shield the lean a part of the meat from the flames. If you smoke fat side up, then the underside of the tri-tip may char and dry out. I like to flip tri-tip every 15 to 20 minutes. It’s only a thin piece of meat, so you want to make sure it cooks evenly. Face the thicker, fattier side of the tri-tip towards the coals so it shields the leaner, thinner section. Tri-tip doesn’t need to be wrapped in foil because it’s only a short cook. We only use foil to wrap meat for long cooks like brisket or pork shoulder.
“Tri-tip is a fantastic cut of meat for smoking because it has a lot of flavor and it’s relatively lean. It’s a small cut, so it doesn’t take as long to smoke as a larger roast. I like to smoke it low and slow, around 225-250 degrees, and use a strong smoking wood like hickory or oak to give it a nice smoky flavor. It’s also versatile – you can slice it thin for sandwiches, or cut it into chunks for kabobs.”
– BBQ expert Meathead Goldwyn, founder of AmazingRibs.com
Cook Tri-Tip Medium or Rare
Tri-tip is usually served medium or rare—which is usually how most lean roasts are cooked. To cook tri-tip in this range, use an instant-read thermometer and remove the meat once it hits the 130° F to 140° F range. For rare, pull the meat at 130° F. For medium, remove the meat at 140° F. If you don’t like pink meat, then take the tri-tip beyond 140° F. However, don’t cook it too long otherwise it will dry out.
“Tri-tip is a great cut of meat for smoking because it has a lot of flavor and it’s relatively lean. It’s also a small cut, so it doesn’t take as long to smoke as a larger roast. I like to smoke it low and slow, around 225-250 degrees, and use a strong smoking wood like hickory or oak to give it a nice smoky flavor. It’s also versatile – you can slice it thin for sandwiches, or cut it into chunks for kabobs. Just make sure not to overcook it, or it can dry out.”
– BBQ expert Meathead Goldwyn, founder of AmazingRibs.com
Don’t Dry it Out – Buy Quality Beef
Since tri-tip is a lean cut of meat, it can dry out easily. The best way to avoid dry meat is to buy the highest quality beef grade you can afford. Beef grades USDA Choice and USDA Prime contain marbling — the fatty striations between the meat fibers. This fat gives beef flavor, and moisture. USDA Select grade beef contains no marbling, which makes it more likely to dry out and have less flavor. Obviously, wagyu beef is the way to go if you can afford it, but it is very expensive.
Best Dry Rub for Tri-Tip
Prior to smoking, cover the tri-tip with a decent amount of dry rub. Either make your own rub, or you can buy a pre-made rub. If you prefer to buy a pre-made rub, there are some great products on the market. My favorite rubs are Slap Yo Daddy and Killer Hogs. To make your own rub:
- 1/2 cup of paprika
- 1/2 cup of kosher salt
- 1/2 cup of brown sugar
- 1/2 cup of garlic powder
- 1/4 cup of onion powder
- 1/4 cup of chili powder
- 1/4 cup of cumin
- 2 Tbsp black pepper
World Brisket Champion Harry Soo is now sharing his secrets with his Competition Meat Rubs.
Standard Barbecue Rub
I found this great rub recipe through How To BBQ Right. I use this recipe and alter it slightly depending on what I'm cooking. Made by the guys at Townsend Spice & Supply: https://townsendspice.com/
Ingredients
- - ½ Cup Paprika
- - ½ Cup Salt
- - ½ Cup Sugar
- - ½ Cup Granulated Garlic
- - ¼ Cup Granulated Onion
- - ¼ Cup Chili
- - ¼ Cup Cumin
- - 2 Tablespoons Black Pepper
- - 2 Tablespoons Dry Mustard
- - 1 Tablespoon Cayenne Pepper
Instructions
- Combine all the spices together in a large mixing bowl
- Store rub in rub shakers
How to Slice Tri-Tip
When slicing any meat, always try to cut against the grain because the meat will taste more tender. If you slice with the grain, the meat will be stringy. Meat grain are the muscle fibers visible in meat. The meat fibers run in one direction. When slicing, identify the direction of the muscle fibers, then cut in the opposite direction.
“Tri-tip is a delicious cut of meat that’s perfect for smoking. It’s lean and full of flavor, and it takes on smoke well. I like to smoke it low and slow, around 225-250 degrees, and use a strong smoking wood like hickory or oak to give it a nice smoky flavor. It’s also versatile – you can slice it thin for sandwiches, or cut it into chunks for kabobs. Just be sure not to overcook it, or it can dry out.”
– BBQ pitmaster Johnny Trigg, aka “The Godfather of BBQ”
Reverse-Seared Tri-Tip on a Kettle Grill
Reverse searing is the best way to cook a tri-tip when using a kettle grill. Finish the tri-tip using a reverse-sear method once the meat has been in the smoker for about 1.5 hours. By this stage, the internal temperature should be around 115° F. Place the tri-tip onto the hot-zone of the Weber, directly above the hot coals. Have your instant-read thermometer on hand, and keep flipping the tri-tip. Probe the tri-tip until it reaches 130° F to 140° F.
Can You Get a Smoke Ring on Tri-Tip?
You will get a more prominent smoke ring with meat that spends more time in the smoker. A tri-tip will only be in smoke for 2 hours, so a smoke ring may not be visible. The smoke ring results from a series of chemical reactions that occur on the surface of the meat. It occurs when smoke reacts with fat and moisture on the surface of the meat, and preserves the pink pigment on the outer layer of the beef. The smoke ring doesn’t give the meat any flavor—it’s more about presentation. To the untrained eye, the smoke ring sometimes appears to be being undercooked, however, it is perfectly safe to eat if the meat has reached a safe internal meat temperature.
“Tri-tip is a fantastic cut of meat for smoking. It’s lean and full of flavor, and it takes on smoke well. I like to smoke it low and slow, around 225-250 degrees, and use a strong smoking wood like hickory or oak to give it a nice smoky flavor. It’s also versatile – you can slice it thin for sandwiches, or cut it into chunks for kabobs. Just be sure not to overcook it, or it can dry out.”
– BBQ pitmaster Myron Mixon, owner of Jack’s Old South BBQ and winner of over 180 BBQ grand championships
“How to get a Good Smoke Ring”
Is Tri-Tip Like Brisket?
Brisket and tri-tip are very different cuts of beef. A brisket is larger, contains more fat and connective tissue, whereas the tri-tip is lean, much smaller and contains little connective tissue. Since brisket contains so much connective tissue, it needs to be cooked low-and-slow for many hours in order for the sinew to breakdown.
The total cook times are also very different between brisket and tri-tip. A brisket could take anywhere from 10 to 15 hours to cook—even longer. A tri-tip however, is a much shorter cook. You will find brisket also has a lot more flavor than a tri-tip. Any meat containing a higher amount of fat and connective tissue will always have more flavor if allowed to render and melt over many hours in the smoker.
Even though tri-tip has less flavor than brisket, if cooked correctly can still taste tender and juicy.
The tri-tip originates from the hindquarter of the animal, whereas the brisket is taken from the four-quarter—near the shoulder. So the brisket area is a hard working muscle which explains the large amount of collagen, fat, and sinew.
Indirect Cooking Setup
- When smoking a tri-tip on your Weber Kettle, set up your grill for two-zone cooking. Two-zone cooking involves placing the coals on one side of the grill, and you cook the meat on the other side.
- You don’t want to cook directly over the hot coals, is this will burn your meat and dry it out. Indirect cooking creates a hot-zone and a cool zone.
- A standard two-zone setup for smoking in a Weber Kettle involves placing the coals on one side of the grill and a water pan/drip tray on the cool-zone.
“Tri-tip is a great cut of meat for smoking because it’s lean and full of flavor. It’s also a relatively small cut, so it doesn’t take as long to smoke as a larger roast. I like to smoke it low and slow, around 225-250 degrees, and use a strong smoking wood like hickory or oak to give it a nice smoky flavor. It’s also versatile – you can slice it thin for sandwiches, or cut it into chunks for kabobs. Just make sure not to overcook it, or it can dry out.”
– BBQ expert BBQ Bryan, founder of BBQ Bryan Blog
How to Set up a Weber Kettle for Indirect Cooking
- Place about 50 charcoal briquettes in your Weber or kettle grill. Place the coals to one side to create a hot-zone and a cool-zone.
- Take another 30 briquettes and light them in a chimney starter.
- Once the 30 coals are alight, place them on the left or the right side of the unlit pile of coal.
- Close the lid of the kettle and adjust the top and bottom vent to 1/2.
- Place a thermometer probe onto the grill grate and wait for the temperature to come up to about 250° F. Make minor adjustments to the vents to maintain the target temperature. If you don’t have a meat thermometer, check out the TP20.
- Place one or two chunks of wood on the coals. With beef, use pecan, hickory, or your favorite smoking wood.
- Once there’s a nice clean smoke rolling out of the top vent, place the tri-tip on the cool-zone of the smoker.
- Place the tri-tip fat side down.
- Place the lid on the Weber and let the tri-tip absorb smoke at 225° F temperature.
- Flip the tri-tip every 20 minutes.
“Smoked Salmon On A Weber Kettle”
Tri-Tip Step-by-Step
| Step | Description |
|---|---|
| 1 | Place 50 charcoal briquettes in your Weber or kettle grill, with half on one side to create a hot-zone and a cool-zone. |
| 2 | Light another 30 briquettes in a chimney starter. |
| 3 | Once the 30 coals are lit, place them on the left or right side of the unlit pile. |
| 4 | Close the lid of the kettle and adjust the top and bottom vent to 1/2 open. |
| 5 | Place a thermometer probe onto the grill grate and wait for the temperature to come up to about 250° F. Make minor adjustments to the vents to maintain this temperature. |
| 6 | Place one or two chunks of wood on the coals. Use pecan, hickory, or your preferred smoking wood. |
| 7 | Once there is a clean smoke coming from the top vent, place the tri-tip on the cool-zone of the smoker. |
| 8 | Place the tri-tip fat side down. |
| 9 | Close the lid of the Weber and let the tri-tip absorb smoke at a temperature of 225° F. |
| 10 | Flip the tri-tip every 20 minutes. |
My Favorite Meat Smoking Tools
Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.
Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.
Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.
Wireless Thermometer: The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. Airprobe 3 is the best of this technology.
Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.
Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.
More Articles:
How To Smoke Tri-Tip Like A Barbecue Pitmaster
How to Smoke Bacon on a Weber Kettle
How to Smoke a Brisket on a Weber Kettle – 15 Easy Steps
30 Smoking Woods To Infuse Flavor Into Your BBQ
