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.