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May 13, 2022
9:45:02pm

kotacoug Truly Addicted User

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kotacoug

Bio page: kotacoug
Joined: Jul 20, 2002
Last login: Jun 13, 2024
Total posts: 81,022 (4,702 FO)

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Messages

Author

Time

Alright Traeger/Smoker people, I’m counting on you!

AZPTCOUG

5/13/22 9:40pm

Butter, thyme, rosemary, garlic - second option

BlackBart

5/13/22 9:43pm

I do mine the “traditional” way - hot and fast. 40 minutes, turning every 10. I cut it where the grain shifts

molodyets

5/13/22 9:44pm

Takes that long? Feels like it is usually 15-20 but I like mine med rare

BlackBart

5/13/22 9:47pm

That will give a gradient for everybody in the room. It’ll be so tender it doesn’t matter though

molodyets

5/13/22 9:49pm

Also seasoning - equal parts kosher salt, coarse pepper, granulated garlic. + msg if you have it

molodyets

5/13/22 9:51pm

What temp are you cooking at?

AZPTCOUG

5/13/22 9:56pm

375ish?

molodyets

5/13/22 10:01pm

Perfect

kotacoug

5/13/22 9:45pm

Do you like to do the sear at the beginning or end of the cook?

AZPTCOUG

5/13/22 9:56pm

End. But let the meat rest for 10 min or so to cool down a little before searing

kotacoug

5/13/22 9:58pm

Can’t recommend this enough. So easy, so good.

papencoug

5/13/22 9:49pm

This is the way

Bluedarts

5/13/22 9:51pm

Tri tip is better cooked Sous Vide and then reverse seared on a cast iron skillet. You're welcome.

Pimpin4Paradise

5/13/22 9:56pm

🤢🤢🤢🤢🤢

crimedog

5/13/22 11:25pm

I smoke it first then sear. That seems to work better than the other way.

CanuckUte

5/13/22 9:58pm

Smoke it like a brisket.

Captain Rex

5/13/22 9:59pm

It's great, if you have 3 hours.

Bluedarts

5/13/22 10:06pm

It’s true. Traditional tri tip is nice because it is quick.

Captain Rex

5/13/22 10:17pm

I don’t know… the worst part of a brisket is the flat and that’s basically what

kotacoug

5/13/22 10:20pm

I’ve always just done like you did but then seared on the pellet grill

boorad

5/13/22 10:07pm

I did this on Mother’s Day and it turned out awesome.

hoydis

5/13/22 10:28pm

Yeah

heber79

5/13/22 11:11pm

Sear in rear. Don’t let it go over 130. Make board sauce with fresh herbs. Link

Kaanapali

5/14/22 12:05am

Shoutout to everyone that pitched in ideas! Tri tip turned out amazing!

AZPTCOUG

5/14/22 8:58pm

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