First Tri-Tip

[dano62]

This is my first post, so bear with me.

I've always wanted to cook a tri-tip on my traeger. So today is going to be the day.

I first took the roast and trimmed all of the fat off. Then I rubbed it with an A-1 spice rub.

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• dano62
• Jan 21, 2017

I usually make my own rubs, but I get rubs and sauces for birthday and Christmas presents.

I then put the it on my traeger. It is set at 225 degrees, it always cooks hotter than it says. I plan on pulling it off at 135. Then wrap it for a good 45-60 min. Then slice it thin for some killer sandwiches.

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• dano62
• Jan 21, 2017

 

[crankybuzzard]

Yeah, this will be a good one to watch!

Funny how people always tend to buy rubs and such for us smokers at birthdays and Christmas!

 

[noboundaries]

Looking forward to the results! 

 

[b-one]

What final temp are you shooting for? I never wrap just counter rest about 10-15 min. We eat it as a roast the first night and any leftovers go to sammies or whatever. Hope it turns out great it's a great cut of meat!

 

[SmokinAl]

Well I know it's done by now!

How did it turn out?

Al

 

[dano62]

It got done a lot faster than I thought it would.

It turned out really good, but my wife thought it was too rare.
In hindsight I should of left it on longer. I pulled it at 137 degrees.

 

[noboundaries]

It got done a lot faster than I thought it would.

It turned out really good, but my wife thought it was too rare.
In hindsight I should of left it on longer. I pulled it at 137 degrees.

Tri tips can look more "rare" than they actually are.  Probably has to do with a higher density of myoglobin in the muscle, the stuff that gives muscle it's color.  (That's what I tell my wife anyway and she's come around to my way of thinking!) 

 

 

[dirtsailor2003]

Okay, where's the finale shots!

As NB mentioned most people think properly cooked meats are too rare. One of the main problems is most don't know what rare, medium rare, medium look like.

Most home cooks have never probed for internal temps or followed the temp guidilines for doness.

My wife who was a vegetarian loves rare steak now. And yes we pull it at 120-125.

Most of my Tri Tips I pull at 130, perfect for us, but many think it's too rare.