If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
LittleGreenGll2
Reverse sear. Use your probe. Smoke 200-225 until steak is 125. Then crank the pit to 450 and sear both sides until 135. Let rest the total sear time. Enjoy!
FlickrPaul
>Not trolling.
So this piece of meat (unseasoned) is just sitting on a cold smoker grill waiting for the internet to tell how to cook it?
Comprehensive-Bet56
I make kabobs out of those. 1″ cubes marinated and veggies in a basket on the grill.
markbroncco
Honestly, ball tip isn’t the most tender cut, but if you marinate it for a few hours and then cook it hot and fast (like grilling or cast iron skillet), it turns out pretty decent. Just don’t overcook it, medium rare is best.
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Reverse sear. Use your probe. Smoke 200-225 until steak is 125. Then crank the pit to 450 and sear both sides until 135. Let rest the total sear time. Enjoy!
>Not trolling.
So this piece of meat (unseasoned) is just sitting on a cold smoker grill waiting for the internet to tell how to cook it?
I make kabobs out of those. 1″ cubes marinated and veggies in a basket on the grill.
Honestly, ball tip isn’t the most tender cut, but if you marinate it for a few hours and then cook it hot and fast (like grilling or cast iron skillet), it turns out pretty decent. Just don’t overcook it, medium rare is best.