How Long Should You Rest Tri Tip After Smoking?

Tri tip is one of the best value cuts you can put on a smoker. It takes smoke well and cooks in a couple of hours. Cut into it straight off the grill, though, and you will watch a puddle of juice run across the board. A short rest fixes that. Here is how long to rest it and how to time it all.

Why you should rest tri tip

As meat cooks, the juices move and the fibers tighten. If you slice it immediately, a lot of that liquid runs out. Resting gives the temperature time to even out from the outside to the center and lets the juices thicken slightly, so more of them stay in the meat when you slice.

Resting also lets carryover cooking finish. The outside of the roast is hotter than the center, and that heat keeps moving inward after it comes off the smoker.

How long to rest tri tip

Going a little over is fine. Going much past 20 to 30 minutes uncovered means you are mostly just serving it cooler.

When to take tri tip off the smoker

Because of carryover cooking, pull it before it reaches your target. Tri tip smoked low and slow usually rises 3°F to 5°F as it rests. If it was seared hot at the end, expect a little more.

The USDA recommends cooking whole cuts of beef to at least 145°F (63°C) with a three minute rest. Many people prefer tri tip medium rare, so choose what suits you and your guests.

Always check the thickest part. Tri tip is a triangle, so the thin end will be more done than the thick end, which is handy when some guests like it pinker than others.

Should you tent or wrap it?

• Tent it loosely with foil or butcher paper. This keeps it warm without trapping steam.
• Do not wrap it tightly in foil. Trapped steam softens the bark you spent hours building.
• Rest it on a board with a juice groove or on a wire rack over a tray, so the bottom does not sit in liquid.

Resting a reverse seared tri tip

Many people smoke tri tip and then sear it over high heat at the end. In that case:

1. Smoke it until it is about 10°F to 15°F below your final target.
2. Give it a short rest of 5 to 10 minutes while your grill or pan gets very hot.
3. Sear it for a minute or two on each side.
4. Rest it again for about 5 minutes before slicing.

The first rest means the sear does not push the center too far, and the second lets the crust settle.

Can you rest tri tip for longer?

If your timing goes wrong and you need to hold it, wrap it in butcher paper or foil, then in an old towel, and put it in a dry cooler. It will stay hot for an hour or more. Keep it above 140°F (60°C) if you are holding it for a long time, and remember it will keep cooking slowly in there, so pull it a little earlier if you plan to hold it.

Slice it the right way

A perfect rest is wasted if you slice with the grain. Tri tip has two grain directions that meet near the bend of the triangle. Cut the roast in two where the grain changes, then slice each piece across its own grain. Our guide on how to cut tri tip shows exactly where to cut.

Frequently asked questions

Do you need to rest tri tip?

Yes. Slicing it straight away loses noticeably more juice. A 10 to 15 minute rest makes a real difference to how moist it tastes.

Should I rest tri tip in foil?

Tent it loosely with foil or butcher paper rather than wrapping it tightly, so the bark stays firm.

Can I rest tri tip too long?

It will not spoil quickly, but it cools down and the fat starts to set. Aim to slice within about 20 minutes, or hold it wrapped in a cooler if you need longer.

Does carryover cooking happen with smoked tri tip?

Yes, but less than with high heat cooking. Expect a rise of around 3°F to 5°F after a low and slow smoke.