Pretty happy with results. Could have rested slightly longer. Rested for about 20 minutes before cutting.
225 for 1.5 hour until 125 degrees, then put into my propane grill that was reading 550 to get to desired temp of 135-140 for medium.
by odums
3 Comments
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CaptainJackAubrey2
What’d you think about it? It looks like you learned from your brisket and went a little more rare. Tri tip can be tough if not treated right, but looks like you did a good job. Lots of flavor in it!
Side note, what do you think of your Meater? Mine is a pain in the butt, it doesn’t want to stay connected. If it stayed connected it would be 10/10, but it keeps having to restart, either in the Traeger or in the oven.
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
What’d you think about it? It looks like you learned from your brisket and went a little more rare. Tri tip can be tough if not treated right, but looks like you did a good job. Lots of flavor in it!
Side note, what do you think of your Meater? Mine is a pain in the butt, it doesn’t want to stay connected. If it stayed connected it would be 10/10, but it keeps having to restart, either in the Traeger or in the oven.
Looks juicy!