~3.5lb Prime Tritip from Wildfork
Method:
Defrosted overnight then SPG in the morning, back in fridge til about 5.
Set Pro34 to 250, dropped in top rack
Hit 130 in 1hr17min (Typhur).
Rested for 20 min while Traeger went up to 400. Seared and rested another 30 min before slicing (155 final IT)
Pics are leftovers after wife and I had our fill.
Thoughts:
Great flavor, pretty forgiving on cook. Searing time got away from me a little this time. I’d love to use a torch or ripping hot cast iron next time. The “tail” or long section of the tritip was my favorite (round steaks on the right). Very filet mouthfeel but more beefy flavor. The “flat” section is very similar to brisket for me. A touch firmer but great flavor. I think the prime grade carried this section.
Overall great and quick cook, looking forward to trying cooking it “like a brisket” as a trial run before I do the real thing. 3lbs rendered great leftovers for another meal or two for just us. Hope this helps!
by WhiskeyFalls-
4 Comments
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Looks good. Thinner slices make a great sandwich. Tri-tip is great on the Traeger. My sweet spot is cooking at 225 until rare/medium rare and then reserve searing on the Weber kettle- tastes amazing.
From CA and still surprised to see tri-tip is somewhat uncommon most other places. I’ve had it more than any other cut of beef. It’s very versatile and lots of fun to smoke or grill.
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Cool. But way overdone for my liking. As long as you enjoyed..