One of my favorite cuts of meat to smoke is the Tri-Tip. I’ve done it for years on my Louisiana, the new Searwood was just as good. I smoked two Tri-Tips as we have a couple Hockey Players billeting with us and when they get home I know they’ll dig in.
Both cuts were lathered with Sweet Baby Rays BBQ sauce then added Montreal Steak Seasoning on both. Then one got heavily dusted with Traeger Beef Rub and the second Hey Grill Hey Beef Rub. They hung out over night in the fridge. During the moving around I lost track of which was which, but only had meat from one so I’ll see how the other is on Monday. Pretty sure we had the Traeger tonight.
I smoked at 180° for 2-hours then up to 225° – got done before I had estimated, so did a wrap to hold temp then did a quick reverse sear – I was to hungry to wait any longer. Came out great, and I really appreciated the ability to adjust temps remotely.
by L0GAN_FIVE
2 Comments
In that first pic I can’t tell if that’s pre- or post-cook…
The final cook looks delicious but man is that first picture off-putting lol
The colors and shadows and how the meat is squished together I can’t stop staring at it I’m really high and transfixed and confused by it