How to Cook the Perfect Traeger Tri-Tip Roast: Tips and Recipes

June 13, 2024 2 min read

How to Cook the Perfect Traeger Tri-Tip Roast: Tips and Recipes

The tri-tip roast, cut from the bottom sirloin of the animal, is a highly regarded cut of beef known for its combination of flavor and tenderness. This cut, also referred to as the bottom sirloin roast or triangle roast, offers a more affordable alternative to other cuts like brisket while delivering excellent taste and texture.

Characteristics of the Tri-Tip Roast

  • Primal Cut: Loin Primal
  • Common Names: Bottom Sirloin Roast, Triangle Roast
  • Muscle: Tensor fascia latae
  • Nutrition (per 6 oz roasted): 304 calories, 46.2g protein, 11.82g fat

Cooking Methods

The tri-tip roast is versatile and can be cooked using various methods, including smoking, roasting, broiling, and grilling. The most recommended method is smoking, which enhances the flavor by creating a delicious bark on the outside while keeping the inside tender and juicy.

General Cooking Tips:

  • Ideal internal temperature for medium-rare: 135°F.
  • Cooking from frozen is not advised to avoid burning the exterior before the interior is cooked.

Reverse Searing on a Traeger:

  1. Smoke at 225°F for 60-90 minutes until the internal temperature reaches 130°F.
  2. Increase grill temperature to 500°F and sear for about 4 minutes per side.
  3. Slice against the grain and serve.

Recipes

  1. Wagyu Tri-Tip:
    • Season and roast low and slow for a memorable steak dinner.
  2. Traeger Tri-Tip Roast:
    • Marinate overnight in Traeger 'Que BBQ Sauce and Prime Rib Rub for a juicy, flavorful roast.
  3. Reverse-Seared Tri-Tip:
    • Smoke then sear for a perfect balance of juicy and flavorful meat.

FAQs

  • Is Tri-Tip Roast a Good Cut?
    • Yes, it’s known for its excellent flavor and tenderness.
  • Cost:
    • Around $25, making it an affordable smoking cut.
  • Difference Between Tri-Tip Roast and Steak:
    • Tri-tip steaks are slices of the tri-tip roast.

Interesting Facts

  • Initially used for ground beef, tri-tip became popular in California during the 1950s and 1960s.
  • The muscle ranks as the 9th most tender on the animal.

Conclusion

The tri-tip roast is an excellent choice for both novice and experienced cooks due to its forgiving nature and versatility in cooking methods. Whether smoked, roasted, or grilled, this cut offers a delicious and tender dining experience that is hard to beat.


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