Traeger Tri Tip – Recipe and Cooking Guide
Hey Smokers, and welcome to my post where we will run through my Traeger Tri Tip – recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro Series 22 Pellet Smoker and seeing where we can take things.
To start with, let’s be clear here, Tri-tip is not a cut of meat that I am really familiar with as it is not a common option in the meat section here in the land down under. I did however ask my butcher for a cut and he has produced something we call sirloin steak roast so I am taking his word for it.
I am going to cook it as a medium rare ‘roast’ on the smoker so let’s see what happens!
Traeger Tri Tip: What You’ll Need
Ok, so below is what I used to cook me some smoke tri tip my Traeger pellet smoker:
Ingredients:
- 1 tri-tip roast (about 2-3 lbs) – trim any fat
- 2 tablespoons olive oil
- 2 tablespoons coarse sea salt
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- Optional: Any other rubs or ingredients you like (e.g. chili, cumin, brown sugar and so on)
Equipment:
- Pellet smoker
- Meat thermometer
- Aluminum foil or butcher paper (I only use this to wrap at the end to rest)
Wood Pellets:
- Mesquite or hickory wood pellets are excellent choices for beef as they impart a strong, smoky flavor. (I used the Traeger Signature Blend pellets myself – the flavor was really good).
The Cooking Process
For my cook, I went for the traditional short cook method in that I will carve it rather than pull it at the end. I also chose not to sear after it hit the right temperature either. So this is what I did and when:
Preparation:
- Prepare the Tri-Tip:
- Trim any excess fat from the tri-tip. Lightly coat the roast with olive oil and then add the rub of your choice – I used SPG.
- Preheat the Smoker:
- Preheat your pellet smoker to 225°F (107°C).
Smoking:
- Smoke the Tri-Tip:
- Place the tri-tip directly on the grill grates of the smoker. Close the lid and smoke until the internal temperature reaches about 130°F (54°C) for medium-rare.
- Use a meat thermometer to check the temperature in the thickest part of the roast.
- Rest the Meat:
- Once the tri-tip reaches the desired internal temperature, remove it from the smoker. Wrap it in aluminum foil or butcher paper and let it rest for about 15 minutes. Resting allows the juices to redistribute throughout the meat, making it juicier and more flavorful when sliced.
My Cook: I smoked mine to an internal temperature of around 140°F (60°C) as my wife prefers her meat a little more ‘cooked’. To be honest, it was still a little rare at this point – which I loved – but Nic had to brown hers off a little more on the pan.
So if you like it a little more cooked, leave it a little longer until around 150°F (65°C). Any longer than that however and I would be looking to wrap (brisket style) or even sear to keep it moist. And of course if you get up higher you are starting to get into pulling territory as well.
Oh, and I poured a little tallow over it at about the 1.5 hour mark too!
Slice and Serve:
- Slice the tri-tip against the grain into thin slices. This ensures that the meat is tender and easy to chew.
- Serve immediately with your favorite sides, like roasted vegetables or a fresh salad.
My Results
So, as an outline of the above, I smoked it for around 2.5 hours at 225°F (107°C) and then wrapped with a little more tallow in alfoil to rest in a cooler for around 30 minutes.
After the rest, it sliced perfectly as a great medium rare (more rare than medium) slice which was really really good. My only critique to be honest is that maybe it needed a bit more cooking time to meet the likes of other family members but all agreed that the flavor was fantastic.
And whilst it was amazing with the roast veges we served it with, it was even better as a beef sandwich the next day – YUM
All in all, even though this is not a common cut here, it is definitely something I will be working with again in the future!
Tips:
- Smoking Time: Always use a meat thermometer to check the internal temperature rather than relying solely on time.
- Resting the Meat: Don’t skip the resting step; it’s crucial for a juicy result.
- Serving: Tri-tip is versatile; consider serving it with chimichurri or BBQ sauce to complement the smoky flavors.
Conclusion
So there you have it, my recipe and cooking guide for some Traeger smoked tri tip. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
