Tri-Tip in my new to me Traeger

[Drunk Tank]

I found a non-working Traeger pellet grill on Craigslist. The owner originally wanted $300 but decided to drop the price to $200 when he couldnt get it to work. I ended up getting it for a steal at $100! That included 4 20 lb bags of pellets, the grill cover, tools, and lighter gel! The grill is in need of some serious TLC. I think i'll break it down and have it bead blasted and powder coated. Then it will be good as new.

It was in pieces when i picked it up, but I got her working after about 2 hours of work and decided to grill some tri-tip in celebration!



Tri-tip#1



Tri-tip #2



I usually use a Santa Maria style rub (garlic powder, salt, pepper and parsley), but I decided to go with a home-made brown sugar based bbq rub instead. It was very moist and tasty!

[UtahDan]

We love tri tip. When we first got to my town we tried to get it at the Safeway and the butcher had no idea what it was. We did some research and came back and explained that it is a cut of bottom sirloin. He figured out what it was and said "oh, I have been cutting that up for stew meat." We haven't bought it for a while, but we always got it cheap from that butcher who was just glad someone was buying his "stew meat."

[Drunk Tank]

When I was in New York, I couldnt get it. Nobody knew what it was. One day by chance, I found it at Costco in Long Island City, Queens. I bought a few and made it for my friends. They were amazed by the taste!

[TripletDaddy]

That looks delish. I love food porn!

[YOhio]

Very nice DT. Explain the process you used. Sear, smoke then wrap in foil for the slow burn? Or did you just use foil to let it rest after cooking.

[Coach McGuirk]

Looks very good, drunk. I am so looking forward to BBQ season. Usually starting about now, we set aside one dinner a week that I will cook outside. This year that may not happen. We'll see.

[Drunk Tank]

Very nice DT. Explain the process you used. Sear, smoke then wrap in foil for the slow burn? Or did you just use foil to let it rest after cooking.

Dry rub on the tri-tip. Smoked @ 225 for 2-3 hours until the internal temp was 125ish. Turn up the heat to med-high (350-450ish) and spritz with apple juice. I pulled the meat when it was 135~140. Wrap in foil and allow to rest for 30 minutes to an hour for the juices to redistribute. I don't wrap the tri-tip on the grill, although I know some people who do. The only thing I wrap is my ribs.

The ends were cooked medium and the center was med-rare. This was my first attempt cooking on the Traeger. It uses pellets and is an indirect cooker. The settings on it are smoke (170-220) medium (300-350) and high (400-450). I had to keep messing with the settings to keep the temps where I wanted them. They make a digital controller that allows for better temp control, and that may be in my future.

When I cook over an open flame, I sear each side if the meat for 5~10 minutes and then move to indirect cooking until the meat reaches 140 in the center, Then wrap in foil to rest. I usuallt try to buy un-trimmed tri-tip and after I sear, I'll cook it fat side up so the fat melts down oonto the rest of the meat adding great flavor. Then I'll trim it up before serving.

[YOhio]

Dry rub on the tri-tip. Smoked @ 225 for 2-3 hours until the internal temp was 125ish. Turn up the heat to med-high (350-450ish) and spritz with apple juice. I pulled the meat when it was 135~140. Wrap in foil and allow to rest for 30 minutes to an hour for the juices to redistribute. I don't wrap the tri-tip on the grill, although I know some people who do. The only thing I wrap is my ribs.

The ends were cooked medium and the center was med-rare. This was my first attempt cooking on the Traeger. It uses pellets and is an indirect cooker. The settings on it are smoke (170-220) medium (300-350) and high (400-450). I had to keep messing with the settings to keep the temps where I wanted them. They make a digital controller that allows for better temp control, and that may be in my future.

When I cook over an open flame, I sear each side if the meat for 5~10 minutes and then move to indirect cooking until the meat reaches 140 in the center, Then wrap in foil to rest. I usuallt try to buy un-trimmed tri-tip and after I sear, I'll cook it fat side up so the fat melts down oonto the rest of the meat adding great flavor. Then I'll trim it up before serving.

Thanks for the info. I'll definitely give it a shot this summer.

[Drunk Tank]

Looks very good, drunk. I am so looking forward to BBQ season. Usually starting about now, we set aside one dinner a week that I will cook outside. This year that may not happen. We'll see.

I try to grill 1 to 2 times a week. We are really busy this year and that may not happen, but most weekends I'll try. The nice thing about the traeger is I can set it and forget it. From what I have read, the temps seem to be pretty consistant once you install the digital controller. I should be able to put a brisket on when I go to bed at night and not have to worry about it till the next day.

[kccougar]

For those in Utah, the Santa Maria tri-tip from Snider's Meat is the best I've ever had.

[Surfah]

Tri-tip has long been a favorite cut of mine. It's pretty lean, grills well, takes to all kinds of rubs, marinades, and injections well. Don't see it too often here in Virginia though.

[Jeff Lebowski]

Tell more about this Traeger. Anybody else own one?

I used to have an electric smoker but it died on me so I replaced with with a propane smoker. I hate it. It dries the food out and it is difficult to control the temperature. For grilling, I have always gone the charcoal route because I think it tastes better, but it is a hassle so I am almost ready to break down and get a gas grill. But I have been doing a little research on the Traeger pellet grills and it almost sounds as if it would satisfy both my smoking and grilling needs.

Is this true? Can these be used for standard grilling duties or is it mainly a smoker?

[Coach McGuirk]

Tell more about this Traeger. Anybody else own one?

I used to have an electric smoker but it died on me so I replaced with with a propane smoker. I hate it. It dries the food out and it is difficult to control the temperature. For grilling, I have always gone the charcoal route because I think it tastes better, but it is a hassle so I am almost ready to break down and get a gas grill. But I have been doing a little research on the Traeger pellet grills and it almost sounds as if it would satisfy both my smoking and grilling needs.

Is this true? Can these be used for standard grilling duties or is it mainly a smoker?

Traeger is the brand name. It is an indirect cooker/smoker. the side compartment is where you put the pellets wood. I had a brinkman that was the same concept, but it was stolen out of my backyard 2 years ago. I didn't want to spend another 4 bills so I don't have a smoker anymore. I loved that system though as you can smoke and still use charcoal as well.

[FMCoug]

I've never owned one but isn't a pellet grill basically an "automatic" smoker? IOW it loads/controls the rate of fuel so you don't have to tend it?

[YOhio]

Tell more about this Traeger. Anybody else own one?

I used to have an electric smoker but it died on me so I replaced with with a propane smoker. I hate it. It dries the food out and it is difficult to control the temperature. For grilling, I have always gone the charcoal route because I think it tastes better, but it is a hassle so I am almost ready to break down and get a gas grill. But I have been doing a little research on the Traeger pellet grills and it almost sounds as if it would satisfy both my smoking and grilling needs.

Is this true? Can these be used for standard grilling duties or is it mainly a smoker?

Jeff, here is the Zojirushi of smokers.

http://www.bradleysmoker.com/digital-smoker-4-rack.asp