On a Woodridge and had to make medium so couldn’t get it as juicy as I wanted it. Super flavorful but went a bit overboard on the seasoning I think.
by heyjorge13
6 Comments
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ramsfan84
1st and 2nd!
Upstairs_Fold_4851
So I’ve never done a Tri-tip so I am not one to give advice. That looks to be medium well to well done. Was that what you were shooting for?
Terrible_Tourist_707
What was your internal temp you pulled at? Looks like you may have pulled out late or rang smoker a little high. But tri tip is always a harder cut to get right. Due mostly to being a smaller and leaner cut of meat
scoresman101
Pretty good for well done cooked.
All_Rise_44
Next time pull it at 130 degrees, wrap in foil while increasing the temp as high as it will go (450+). Then reverse sear it 4 minutes a side.
6 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.*
1st and 2nd!
So I’ve never done a Tri-tip so I am not one to give advice. That looks to be medium well to well done. Was that what you were shooting for?
What was your internal temp you pulled at? Looks like you may have pulled out late or rang smoker a little high. But tri tip is always a harder cut to get right. Due mostly to being a smaller and leaner cut of meat
Pretty good for well done cooked.
Next time pull it at 130 degrees, wrap in foil while increasing the temp as high as it will go (450+). Then reverse sear it 4 minutes a side.