Traeger Tri Tip By Laura Food

TRI TIP ON A TRAEGER GRILL

Steps:

• Take the roast out of the refrigerator 45 minutes prior to cooking.
• Place it on a platter or in a glass baking dish with the fat side up.
• Score the fat about an inch apart with a sharp knife.
• Turn the plate 90 degrees and score again to form a hatch pattern. Do not cut into the flesh.
• In a small bowl, mix together all of dry rub ingredients.
• Season the meat all over with the rub, pressing it into the roast with your hands.
• Fill the hopper of the Traeger grill with wood pellets, enough to last for at least 2 hours according to the package directions.
• Line the drip tray with aluminum foil for easier cleanup.
• Turn the smoker on with the top open until a flame is established, approximately 5 minutes.
• Close the top and adjust the temperature to 225˚F.
• Allow the grill to heat up for 10 to 15 minutes.
• Place the tri-tip, fat side up, on the lower smoker rack.
• Insert the attached probe thermometer in the fatter end of the roast.
• Close the top. Smoke for approximately 2 hours for medium rare.
• You can check the meat at 60 minutes.
• You are looking for an internal temperature of between 130˚F to 135˚F.
• A well done roast might not be as tender.
• Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed.
• Slice the roast thinly against the grain and serve with your favorite side dishes.

TRAEGER SMOKED TRI-TIP RECIPE - TRAEGER GRILLS®

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• In a small bowl, combine the salt and pepper. Generously season all sides of the tri-tip.
• Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates, close the lid, and cook until the internal temperature reaches 130℉, 60-90 minutes.
• Remove the tri-tip from the grill and wrap in foil. Increase the Traeger temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.
• Unwrap the tri-tip. Re-insert the probe and return the tri-tip to the grill. Sear on each side for 4 minutes.
• Remove the tri-tip from the grill and let rest for 10-15 minutes. Slice against the grain, then serve. Enjoy!

TRAEGER TRI TIP BY LAURA

Steps:

• 1. You can make one or more Tri Tips on your Traeger depending on the size of your gathering. You can put as many Tri Tips on the grill as there is room..make sure the meat is only over the drip pan and not extend beyond the edge underneath and leave a little space between each one. This is going to be a step by step directions using a Traeger for your first time. Follow your directions to assemble the grill..and prime and season the grill. You are now ready to make your first meal. Cover drip pan with foil for easy cleaning. Line the drip bucket also with foil, to make clean up a little easier... Wood pellets: (use only Traeger pellets)..they have so many different kinds..I could only find apple and pecan. The apple was not recommended for beef so I used the pecan pellets. Looks like it is easy to change out the pellets when you want to use a different flavor for the next time.
• 2. This Tri Tip is already to go on the grill. It is already seasoned and the flavor is wonderful..so no prep work or brine or dry rub..very nice for a easy and quick way to serve an amazing meal. The Tri Tip was bought at Costco and they even had it on sale, so I should have bought more, but dang, I did not. There is also directions on the package to use a regular grill and also oven roasting if you do not have a smoker.
• 3. Plug in the Traeger and switch on. Open lid...Turn the dial to SMOKE and leave on for 10 minutes. Then turn the dial to high (400 degrees) and close lid for 10 minutes. Open package and place Tri Tip on grill, fat side up. Insert the meat prong if you have one in the thickest part of the meat and follow directions provided with Traeger. Close lid and leave meat in for approximately 50 minutes or when your meat temp is about 145 degrees. No peeking....you will loose smoke and heat and your meat will take longer to cook. That is why I used the meat prong so I could check it when ever I wanted without opening the lid..I paced a lot and adjusted the temperature as needed by using the dial..I had an option of 375 or 450 (high) so I switched back and forth as needed.
• 4. Time is up...Turn dial to shut down cycle. Remove your Tri Tip and bring into the kitchen. Cover with foil and I also covered with a towel to keep the meat warmer and let rest for 15 minutes. Dog are going crazy..husband is wanting to eat NOW..this smells so good.
• 5. Slice across the gain into thin slices.. and serve. I only sliced as much as we needed for dinner and made my husband two tri tip sandwiches for lunch the next day..still have a lot left over for another dinner..or two. Reheat with a little butter for hot sandwiches or leftovers for the next night.
• 6. Do not forget to tend to the Traeger when you are finished with your meal.. The Traeger has a auto shut down (fan) in 10 minutes on the shut down cycle... But still needs to be switched off and unplugged.