Reverse Seared Tri-Tip: A Traeger Grilling Method
The folks from Vintage Stove and Fireplaces demonstrate how a Traeger grill can elevate your backyard grilling with a reverse seared tri-tip recipe. This method involves slow-cooking the meat at a low temperature before searing it at high heat, resulting in a smoky, tender roast with a crispy crust.
Ingredients and Preparation
You will need a tri-tip roast (about 2-3 pounds), your favorite steak rub, and a Traeger grill. Start by trimming excess fat and applying the rub generously. Let the meat rest at room temperature for 30 minutes.
Cooking Process
Preheat your Traeger to 225°F. Place the tri-tip directly on the grill grates and cook until the internal temperature reaches 120-125°F for medium-rare, about 45-60 minutes. Remove the roast and increase the grill temperature to 500°F. Sear the tri-tip for 2-3 minutes per side, until a brown crust forms. Let it rest for 10 minutes before slicing against the grain.
Tips for Success
Use a meat thermometer for accuracy. For added smoke flavor, use wood pellets like hickory or mesquite. According to Vintage Stove and Fireplaces, this method ensures even cooking and a delicious crust.
