FINISHED (internal) TEMPERATURE 125 F rare
FINISHED (internal) TEMPERATURE 135 F medium rare
FINISHED (internal) TEMPERATURE 145 F medium

whether a smoker, oven, or grill is used the finished internal temperature is the guide for properly "cooking" a TRI-TIP .... visually this cut of beef looks more like a roast, but cooks and tastes like a steak .... Unlike a brisket, TRI-TIP doesn't need extended cook time to break down connective tissues and will very likely "dry" the meat

Please consult youTube for grilling options .... for smoking or oven options allow about 40-min per pound at 250-F and checking the internal temperature of the meat often to prevent overcooking .... REMOVE MEAT FROM SMOKER OR OVEN % DEGREES UNDER DESIRED FINISHED TEMPERATURE .... LET MEAT REST FOR AT LEAST 15-min allowing internal temperature to rise to completion and allowing the juices to stabilize

To optimize the tenderness please consult youTube for the proper method to cut the meat for consumption. While a basic cross-cut method is used the direction of the "grain" changes in this cut of meat


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