Picked up a Select Grade Tri-Tip that was on sale this week at HEB.
Figured what the hell, if it doesn’t come out great, it didn’t cost much.
It came out fantastic. Reverse Sear. 225 til 135, wrapped in foil while I got the cats iron screaming hot with canola. Two mins on top and bottom, one min each side.
Came out perfect.
by zekethephysique
12 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!
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I haven’t tried a tri-tip, or even thought about it. Now it’s added to the list as the next thing to do.
Looks great. Was it squared off like that or did you trim it to have that flat side? I didn’t even think it was a tri tip when I first saw the picture.
Reverse sear is the way to go on tri-tip. Way to go!
Absolutely love a tri-tip on the Traeger. Looks amazing.
Im such a dummy for cooking a million try tips on the traeger and never searing them in cast iron
Tri tip is awesome on the Traeger and agree the reverse sear after smoking it is the way to go. If you guys like tri tip that way, try doing a picanha roast the same way. I just did my first one and it came out glorious.
Wealthy folks be lucky. I gotta smoke pork fat wrapped in bacon and call it fill lay mig none. Was lookin for sum duo-tip thinkin it mite be cheep, but twasnt. Shore looks good on dat pikter tho. I tell u wat. Can smell that smoke over heer.
Oh yeah!!!!
Love tri-tip! Great job!!
Rub with Meat Church Holy Cow (or Blanco if you want Santa Maria style). Smoke with pecan pellets and pecan pellets/chips in a smoke tube to 125°. Rest 10-15 minutes, reverse sear with some tallow. Final temp 135-137. Perfection.
Eating last Sunday’s leftovers right now.
You’ve just sold it to me, ill be trying this soon