Decided to cut the tritip in half since my family typically can’t finish one. Dry brined 4 hours with salt. Seasoned right before cooking with the holy gospel by meat church. Smoked on the Traeger at 225 until 125 internal. Seared on cast iron to 130 internal. Rested for 10 minutes (not long enough) final temp was 135.
Only thing I’d change personally is rest another 5-10 minutes. But we were hungry so we made an executive decision. Very happy with the results!
by BSchwem
4 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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*Smoke then sear
*Cutting guide for tri tip after it has rested
Immediate improvement
Isn’t the hobby of smoking meats and cooking awesome though, have fun out there!!!
Nice, I’m about to throw one on myself
Not a fan of everyone using that phrase to act like Matt though, kind of cringy