The recipe is straightforward and easy to follow. Traeger Tri Tip Reverse Sear will serve approximately 6 to 8 people with a roast of 2 to 3 pounds. In a medium-rare smoke, it will take around 2 hours to prepare the meat and 10 minutes to prepare the glaze. To allow the juices to penetrate the fibers of the muscle, the roast needs to rest for 20 minutes before slicing it. It’s easy to eat a “quick” barbecue meal when you make it with our Traeger Smoked Tri-Tip. BBQ land calls this one lightning-fast as it’s ready in less than two hours.
Why Traeger Tri-Tip Recipe?
Recently, I have taken a liking to barbecue. It makes me really excited. As well as barbecue sauce, I love ketchup.
Traeger was built to do all kinds of cooking, from ribs to pork roasts to beef brisket and beef short ribs. Traeger bacon is my favorite bacon. Are those chicken wings? With this change, you will always skip the frier. With our Traeger, we have even made easy chicken fajitas.
I believe most people can relate to the age-old adage, I wish I had more time if they barbecue every day. The problem is that I don’t have the time to barbecue most foods properly. Well, I believe I have finally found the size of meat that satisfies a hot BBQ craving without taking too much time off. My recommendation for you is the Traeger Tri-Tip, which takes just five minutes to prepare and another hour and a half to cook.
Let’s made Traeger Tri-Tip Reverse Sear Style Recipe
Bringing together the best of both worlds, this dish is the best-kept secret of backyard barbecues. What’s the best part? Cooking and preparing this dish is super easy! This easy and delicious smoked and reverse-seared recipe will make you regret not trying it sooner!
Source Materials:
- Bowl of cereal
- Grilled on a Traeger.
- Pellets from fruitwoods, such as cherry
- Meat probe thermometer
- Carving knife sharp
- Foil of aluminum
- Boards that are clean
- Meat probe thermometer
The following are the ingredients:
- Tri-tip roast of 2 to 3 pounds
- Salt of the sea, 1 tablespoon + 1 teaspoon
- Chili powder, 1 tablespoon
- Onion powder, 2 teaspoons
- Brown sugar, 2 tbsp.
- Instant espresso powder, 2 tbsp
- Pepper, freshly ground, 2 tbsp
- Garlic powder, 1 tbsp
Follow the steps for best Tri-tip recipe
A local butcher that knows what he or she is doing is always where I get my Tri Tips. Steaks from Tri-Tip are not commonly available in large supermarkets. You will want to trim off some of the excess fat from the Tri-Tip. I generally ask for the largest one they have (5 pounds).
Salting the Tri-Tip for 20 minutes follows trimming. Water will be drawn to the surface when this happens. In this way, the salt dissolves into the moisture and enters the meat again. The brine effect is created. By doing this, you will enhance the taste of the Tri-Tip and increase its juiciness.
Let the Tri-Tip sit for 20 minutes before rinsing it. Pat the beef dry, then rub your favorite rub on it. Your favorite store-bought or homemade one will do! To make my rub as effective as possible, I apply it generously. I do not add too much salt to my rub. In the case of a rub that has a ton of salt in it (since we salted the Tri-Tip before applying the rub), I would recommend using a bit more caution. Rub heavily if the salt content is low.
Your Tri-Tip Recipe Is Almost Ready
While your Tri-Tip sits with the rub, fire up the Traeger and set the temperature to 200F. I cook the Tripe for 50 minutes once the Traeger is at the temperature. It seems appropriate to wait this long to give the tri-tip a smokey flavor.
After 50 minutes, I remove the Tri-Tip from the Traeger and wrap it in foil. I raise the temperature to 500F on the Traeger. During the warming process of the Traeger, the Tri-Tip remains untouched (wrapped in foil). When the Traeger reaches 500F, unwrap the Tri-Tip and place it back on the grill for some final searing (keep the foil for later).
Grill each side for approximately 4 minutes until you reach an internal temperature of 135-140F. As soon as you reach the correct temperature, remove the Tri-Tip and wrap it in foil again. Let it rest for 15-20 minutes. Because the juices will be reabsorbed into the center of the Tri-Tip, rest is crucial. Too early in the cooking process, you will consume most of the juices in the Trip Tip.
In the end, the Tri-Tip should be cut after the resting period. Your work here must be done correctly. Trim the Tri-Tip against the grain of the meat. Tender steaks will result from this process. You should also cut a pencil width ahead. Similar to brisket in terms of width.
Cooking Traeger tri-tip at what temperature is best?
I want to talk about medium-rare meat for a moment. If you let it go too long on the Traeger, it will turn out tough and dry, as opposed to tender and juicy if you don’t overcook this cut.
It is difficult to select the right tri-tip and, if you’re not fond of medium-rare meat, it might not be the best choice. Those who aren’t afraid of pink will find themselves in heaven when they try this recipe.
Traeger grill side note. The Traeger is simply called the T by Traeger users who are die-hard. The thing is that I want to use it so badly, but I am not quite worthy of doing so. There are many guys and gals out there who have used Traeger grills for decades.
Grilling or bbq?
If you are thinking I am eating barbecue, you are mistaken. There is something to this per the Merriam-Webster dictionary. Barbecue means slow and low, according to most people. You get the great flavor and the wood-fired aspect with this recipe, but this is still a relatively fast and high-heat preparation.
It’s not exactly barbecue-style, but I’m willing to consider it as barbecue-plus.
You may ask, “Why the plus?”
In this case, you get all the smoky goodness of barbecue, along with the tenderness of the meat, and then those tender, smokey pieces of meat are served medium-rare.
Can you get a Traeger tri-tip cut where you live?
Now, Depending on where you are from, you may or may not have experienced much exposure to the Tri-Tip.
My assumption was that people liked them and they were popular in most states because I lived in Washington. However, after having visited Amarillo, Texas recently, I discovered that not all cuts of meat are as popular elsewhere as they are here.
It’s common knowledge that ribeye steak is king in Texas, but Tri-Tip is usually overlooked. Now, Texas is a wonderful state and its citizens are some of the most gracious, humble, and hard working Americans you can find anywhere, but they need to realize that they’re missing out on our brand.
Tri-tip on the Traeger grill is sure to be a favorite for those who already enjoy it. This is the perfect recipe to eliminate the skepticism you have toward Texas tri-tips.
Final thoughts.
Whether you are a beginner or an expert, this recipe for a tri-tip roast is worth the small amount of effort you put into it. It’s important to remember that the Traeger grill is usually pre-programmed to do the bulk of the work. Regardless of the process, there is no need to be intimidated.
Great tri-tip is achieved by allowing the roast to rest before and after cooking and slicing it against the grain. Make sure you cook the meat at the right temperature, and you will enjoy this taste and often overlooked cut of beef.
