Tri Tip - nailed it!

[dkmoody]

I wanted to share a killer success, that even my mother-in-law loved, with a tri tip yesterday.

And if you see tweaks and twists to be tried, let me know - TIA!

2.5 # tri tip
Wife's rub mix (a home made blend, I bet yours is killer too)
GrilleyeMax with two probes
Cast iron skillet, stick of butter
Heavy foil for boat and tent

Wife's favorite rub (pepper, salt, chilly flakes, her 'blend') Rubbed and in fridge for a day, 30 minutes on counter while prepping/pre-heating grill

Pre-heated the Silverton 620 to 180.

Placed GrillEye Max probe in Traeger for ambient temp (probe 1) and second in tri tip (probe 8)

Once Traeger to temp:

Placed tri tip in heavy foil boat for 2 hours.

At 2 hours, I added a cup of beef broth , Worchester Sauce and horseradish into the boat and with a second piece of heavy foil, crimped a tent onto the boat.

Increased temp to 225 until tri tip reached 130 internal temp.

At 130, I pulled tri tip boat and placed it into pre-heated ~500F cast iron skillet with salted butter

~2m30s sear on either side while basting with the melted butter.

Returned to foil and wrapped for 20 minutes to rest.

This was melt in your mouth magic and probably my best effort since buying the Traeger in June 2020.

Definitely a to be repeated again and again.

 

[Dan-H]

looks tasty.

a long slow smoke at 180F is what I do for tri tip.

my family and I like it more on the rare / med rare so I pull it at 120F internal before the reverse sear, but with the braising, I'm wondering if your way is a better temp.

You asked for tweaks, my suggestion is on the slicing of it.

Tri tip has a unique grain to it, and cutting across the grain isn't consistent from end-to-end. Here's a pic that generally shows the slicing strategy.

I like to cut it in half along the seam before searing. Some times the larger end needs a little more sear and it helps keep the smaller end from over cooking. It also means I can direct sear the cut portion.

Here's a pic I stole from the internet...