Beef Tri-Tip - Reverse Seared on a Traeger Wood Pellet Grill

[@MightyDucksSuperFan]

Nice video. Salt and pepper, though simple, can be one of the best way to season a steak.

[@anthonycarvajal6583]

Love this guidance. I'm new to Traeger also but so far love all my results.

[@PigAndBeef]

Thanks for watching!

[@bh613]

Appreciate info. Had a Z grill and gave it away 8 months ago and bought a Louisiana Grill in Keizer, Or. this the the land of Treager but trying the Louisiana product. Doing Tri tip tonight. Thanks again good sir!

[@PigAndBeef]

Hope it turned out great for you. Tri tip is fantastic.

[@bh613]

@@PigAndBeef 2lbs did just over 45 minutes at 230 in Louisiana Grill. Took out and got grill up to 450 did 4-5 min on each side. Wow!! Feels great to have got this that tasty on 1st try. Thanks again my friend!!

[@PigAndBeef]

Awesome! That’s fantastic!

[@bh613]

@@PigAndBeef used a local seasoning salt out of Newberg, Or. used beef from cattlemen in area.

[@PigAndBeef]

Sounds delicious.

[@trentschneider-johnson688]

This looks incredible.

[@superdude9880]

Thanks for sharing. I think I'll try this out.

[@robertwhitlock940]

Great video thank you for step by step. I’m just starting out, and need all the help I can get.

[@PigAndBeef]

Thanks for watching! And good luck! It’s a great hobby. If you need any pointers just let us know.

[@ticklemekindly]

That looks pretty freakin good.

[@milodavis208]

Great video, thanks!

[@PigAndBeef]

Thanks for watching!

[@lifeofhax5706]

Every good barbecuer has a tray that looks just like that.

[@PigAndBeef]

Thanks! We do our best to keep it clean and not repeat past mistakes.

[@normrubio]

Does a liberal coat mean one will complain about not getting equal amount of oil and call you a racist Russian asset?

[@dlt21]

how long to get to 110 internal at 225 degrees on the smoker?

[@PigAndBeef]

If memory serves me correctly, it was a little over an hour. Could depend on the size of the tri-tip, though.

[@dlt21]

thank you

[@in2food]

Thank you for asking this question. We just bought our first Traeger and am looking for this kind of info. In California, we do a lot of tri tip.

[@BayAreaLIVIN]

Might want to look into how to cut a tri tip. grain goes two ways

[@elropo7093]

Agreed, he missed the memo apparently.

[@okiepita50t-town28]

What internal temp did you cook them to?

[@PigAndBeef]

We cooked these to 125-130 for medium rare.

[@qthemusicdj]

What happened to wrapping it in foil for 15 minutes after taking it off the grill and letting it rest before slicing? I always do that because that's how I was taught. Is it unnecessary? I thought it helped keep it moist.

[@PigAndBeef]

We didn’t mention it or show it, but we actually wrapped it in foil on the pan after we pulled it off the grill and let it rest. Letting it rest will help retain more moisture in the meat when you cut into it. 15 minutes is pretty good.

[@LimaFoxtrot]

Tom Evans I’ve cooked hundreds of tri-tips. You definitely lose a ton of juice if you don’t let them rest. It’s amazing how much more tender these cuts if meat are after resting.

[@elropo7093]

@@tomevans5458 His name is Meathead for a reason. Allowing the meat to relax after removing from the heat keeps the juices inside the meat instead of having all of them end up on the cutting board. There is a lot of info on amazing ribs that is downright laughable. I wouldn't take anything on that site as gospel. Be warned lol.

[@aaronpage1822]

@@tomevans5458 sounds like meathead Goldwyn is a complete joke and you believed every word he said.

[@eddierizo3665]

wheres the crust at?

[@johnaden7466]

What was the temperature setting prior to the high heat

[@PigAndBeef]

225 is what we had it set to.

[@jwigley3835]

@@PigAndBeef and what was the high heat temperature?

[@PigAndBeef]

J Wigley 450.

[@MACQJR]

Temperature set to what exactly?

[@PigAndBeef]

225 while you are smoking it. Then as hot as your grill can get for the sear.

[@MACQJR]

For an interior temperature of 130-135?

[@PigAndBeef]

Yes, if you are looking for medium rare.

[@MACQJR]

@@PigAndBeef What temperature would you recommend for the perfect tri-tip sandwich?

[@PigAndBeef]

That would be my recommendation. I like things medium rare. You could go up to 140 if you wanted it medium, but I wouldn’t go beyond that.

[@yupitsmeadam]

Is it ok to leave silver skin on a tri tip?

[@PigAndBeef]

It’s all about your preference. If there is a lot of silver skin it can tend to make the meat really chewy, in which case I would suggest trimming it off. That said, you can spend a lot of time trimming silver skin. So trim it until you are content.

[@lostnparadise3178]

To bad the traeger apps sucks big time and the wifi on it never connects. Not worth what they charge for them

[@davids5205]

works great on mine

[@claytongmackay]

very good.

[@rosaalcantar4110]

I add some paprika to that rub. Comes out great

[@PigAndBeef]

Great idea! Thanks for sharing!

[@XxXROCKSOLID92XxX]

What pellets are you using in your grill

[@PigAndBeef]

We used hickory on this.

[@tomevans5458]

Try the oak pellets for a Santa Maria style cook!

[@RedBeardedTrucks]

S&P the choice for me. Looks good, however everything about how you cooked these bothered me , lol.

[@rjjuliavaldez3101]

U need cutco knives