Gave a tri-tip my first try. I’m new to Denver and have realized smoking is a little different than Kansas City (temp/smoking time is higher/longer with other things I’ve smoked). Rubbed olive oil and Jack Stack steak rub on the tri-tip, set the Traeger at 250 and let the temp get to 108. I let it sit for about an hour in foil and inside a cooler then seared each side 15 then 5 minutes on a cast iron skillet on the stovetop on high. Got to about 150 degrees when I was intending on 135. Definitely screwed up the sear but also at the end it had no smoke flavor or other really any other typical tri-tip flavor. Looking for suggestions for next time.
by DizzyRefrigerator232
5 Comments
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Hard to tell from your photo, but you need to really pay attention to the grain direction when slicing a tri tip. It has two grain directions.
I love tri tip and do basically what you did (reverse sear) but do it on my Weber Kettle. I wouldn’t sear as long next time and focus on the grain direction, and you’ll be loving the tri tip.
I cook it to medium rare. I’ve done a few this way and it has become a favorite with everyone in my family.
Here’s what I do:
– Trim off most of the fat cap.
– season with Meat Church Blanco or Kinder’s The Blend
– smoke it at 225 until the temp reaches approximately 120° -Sear it until the temp reaches the low 130s. (I use my Weber propane grill)
– Take it off. -Put some butter on it while it rests -Slice across the grain
– I don’t let it rest between the smoke and the sear for more than a couple minutes, just long enough for the grill to get hot..
I also make a chimichurri. To top it.
You can make sandwiches with a ciabatta bun, or just slice it and eat it.
If you want more smoke flavor lower the temp to 180, the shorter cooking times aren’t going to give as much smoke flavor but this cut doesn’t need much. I do about 90 min at 180 and then pull off and sear in Weber for a few minutes each side,
Nice, from what I’ve learned the altitude here in Denver can mess with some cooks. Just takes some practice