How Long to Smoke Tri Tip at 180F?

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How Long to Smoke Tri Tip at 180F? - Cuso Cuts

Have you ever heard people talking about a tri-tip steak? The label is often unknown to folks, but it’s a really tasty meat. Of course, people argue over how long to smoke tri-tip at 180F. They also discuss the boldest seasonings, which vary greatly depending on taste. One of my favorite choices is Cuso’s Dirt Seasoning.

Tri-tip is called a butcher’s secret. It’s not shy in being bold and beef-forward. It got its name because it looks like a triangle. Once you're done smoking, there are other uses for tri-tip than as a main dish.

  • Cut it up for taco
  • Fajitas
  • Pre-cut raw for kebabs
  • Add to gravy with potatoes
  • Hardy chili
  • Stir fry
  • Toss into pasta salad

Then there are marinades, rubs, and glorious toppings to consider. Be creative! The options are nearly endless.

Differences Between 180F and 225F

When you want your meat really smoking, cooking it at 180 does the trick. At this temperature, you should smoke the tri-tip for about 1 hour per pound). 225F cannot give you the same depth of flavor. When you’re asking how long to smoke a tri-tip at 180 vs 225, the time on the grill for 225 is only 30 minutes a pound. Pull the meat when it reaches 120F and let it rest. It will come up to 130F, a perfect medium rare.

I am in the “low and slow” category on this one for the most part. I love the resulting juicy texture. To make the best of both worlds, you can start smoking your tri-tip at 180F and then turn up the heat to 225 for the last 30 minutes. Voila! You have a glorious, crispy interior. 

PitMaster’s Memo: A Brief Overview of the Tri-Tip Smoking Process

  1. Set your smoker to 180F. Think about your wood options. Hickory, oak, mesquite, cherry, and pecan are great possibilities. 
  2. Remove the silver backing on the meat. Loosen it around the edges, grab on with a paper towel, and pull. Use a good Chef’s Knife to trim off excess fat so you don’t accidentally take meat. 
  3. Use a binder to add a dry rub, like Cuso’s Gravel Seasoning, to the tri-tip. This should set up overnight, if possible, wrapped in a plastic covering. Alternatively, place your meat into the marinade for at least 3 hours. 
  4. Place the tri-tip fatty side down.
  5. Try to maintain an even temperature throughout smoking. Keep an eye on things.
  6. Resting is essential to the finished tri-tip. Give it at least 15 minutes. Be patient, the wait is worth it. 

How long to Smoke Tri Tip at 180F?

The thickness of the meat may adjust this general rule. The generally agreed time is about 1 hour per pound of meat. So, 3 pounds of tri-tip takes 3 hours to smoke.

Side dishes

Classic Cesar 

Grilled sweet potatoes

Rice Pilaf

Smoked deviled eggs

Seasoned flatbread

Desserts

Banna Foster Cake

Flan

Honey oat bread

Macha Macaroons

Raspberry-peach torte

From the Bar

Beckford's Rum & Caramel

Cuso’s Maple Bourbon Old Fashioned

Pale or amber ale

Peach iced tea

Tempranillo

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Differences Between 180F and 225F

When you want your meat really smoking, cooking it at 180 does the trick. At this temperature, you should smoke the tri-tip for about 1 hour per pound). 225F cannot give you the same depth of flavor. When you’re asking how long to smoke a tri-tip at 180 vs 225, the time on the grill for 225 is only 30 minutes a pound. Pull the meat when it reaches 120F and let it rest. It will come up to 130F, a perfect medium rare.

I am in the “low and slow” category on this one for the most part. I love the resulting juicy texture. To make the best of both worlds, you can start smoking your tri-tip at 180F and then turn up the heat to 225 for the last 30 minutes. Voila! You have a glorious, crispy interior. 

PitMaster’s Memo: A Brief Overview of the Tri-Tip Smoking Process

  1. Set your smoker to 180F. Think about your wood options. Hickory, oak, mesquite, cherry, and pecan are great possibilities. 
  2. Remove the silver backing on the meat. Loosen it around the edges, grab on with a paper towel, and pull. Use a good Chef’s Knife to trim off excess fat so you don’t accidentally take meat. 
  3. Use a binder to add a dry rub, like Cuso’s Gravel Seasoning, to the tri-tip. This should set up overnight, if possible, wrapped in a plastic covering. Alternatively, place your meat into the marinade for at least 3 hours. 
  4. Place the tri-tip fatty side down.
  5. Try to maintain an even temperature throughout smoking. Keep an eye on things.
  6. Resting is essential to the finished tri-tip. Give it at least 15 minutes. Be patient, the wait is worth it. 

Seasonings & BBQ Rubs, Handmade Chef Knives

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