Plan for about 35 minutes per pound at 225°F — roughly 1 hours for a typical 2 lb cut. But the clock is only a guide: pull it at 130°F internal, when it's probe-tender. Build in 1–2 hours of buffer for the stall and a proper rest.
Pro tip
Smoke to 125–130°F internal, then reverse-sear hot for a crust. Slice against the grain.
Cook to temp, not time
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.
FAQ
How long does it take to smoke tri-tip?
About 35 minutes per pound at 225°F — roughly 1 hours for 2 lbs, but always finish by internal temperature (~130°F) rather than the clock.
What temp do you pull tri-tip?
Pull tri-tip at about 130°F internal, then rest before serving.