May 13, 2022
9:40:30pm
9:40:30pm
Alright Traeger/Smoker people, I’m counting on you!
Going to do a tri tip tomorrow.
Should I sear and then smoke? Or smoke and then sear.
I was thinking of smoking at 250 degree until the meat hits 135 and then throwing it on a hot cast iron with butter for 30-60 seconds each side.
Rest for 15 min and then slice 1/4 inch against the grain.
Anything I should do different? Any recommendations?
Should I sear and then smoke? Or smoke and then sear.
I was thinking of smoking at 250 degree until the meat hits 135 and then throwing it on a hot cast iron with butter for 30-60 seconds each side.
Rest for 15 min and then slice 1/4 inch against the grain.
Anything I should do different? Any recommendations?
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- bscores2
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- AZPTCOUG
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- Dec 26, 2015
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- Apr 19, 2024
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I do mine the “traditional” way - hot and fast. 40 minutes, turning every 10. I cut it where the grain shifts
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