Traeger Tri Tip: Perfect 350°F Cook Time Guide

Ah, the tri tip. A cut of meat that’s always a crowd-pleaser, especially when it’s been slow-smoked to perfection on my trusty Traeger. It’s a cut that can be a bit intimidating for some, but I’m here to tell you that with a little bit of know-how, anyone can cook a delicious tri tip on their Traeger. I’ve been mastering the art of smoking this beautiful cut for years, and I’m ready to share my secrets with you.

This guide is going to be your one-stop shop for all things tri tip, cooked at 350°F on your Traeger. We’ll cover everything from choosing the perfect piece of meat to achieving that coveted medium-rare finish. By the end of this, you’ll be a tri tip pro, churning out flavour-packed, melt-in-your-mouth meals that will leave everyone wanting more.

(Part 1) Choosing the Right Tri Tip

The Anatomy of a Tri Tip

Let’s start by getting to know our star: the tri tip. This triangular cut, known for its leanness and delicious flavour, comes from the bottom sirloin of the cow. It's a real workhorse of a cut, perfect for grilling, roasting, and, of course, smoking. But, like with any cut of meat, choosing the right one is crucial for achieving a great result.

Look for Marbling

The key to a tender, juicy tri tip lies in marbling, those lovely streaks of fat running through the meat. Marbling adds flavour and helps keep the meat moist during cooking. Look for a tri tip with a good balance of lean meat and fat; you don’t want it to be too lean, or it’ll be dry and tough, but you also don’t want it to be too fatty. Think of it like Goldilocks – you want it to be just right.

Size Matters

When it comes to tri tip, size does matter. A good size for a tri tip is around 2-3 pounds, giving you a good amount of surface area for searing and a nice amount of meat to feed a few people. If you’re cooking for a smaller group, don’t be afraid to get a smaller tri tip, but try to stick to at least 1.5 pounds. You’ll want enough meat to ensure everyone gets a generous slice.

(Part 2) Preparing Your Tri Tip

Trimming and Seasoning

Once you’ve got your tri tip in hand, it's time to get it ready for the Traeger. The first step is to trim any excess fat. This doesn’t mean trimming it down to a thin piece of meat! We want to remove any large, unsightly chunks, but leave a good layer of fat around the meat to keep it juicy and flavorful during cooking.

Now comes the fun part: seasoning. A simple salt and pepper rub is my go-to for tri tip, allowing the natural flavour of the beef to shine through. However, there’s no need to be shy about experimenting with other spices. You can use a store-bought rub or create your own using a combination of garlic powder, onion powder, paprika, cumin, chili powder, and whatever else tickles your fancy. Remember, your spice rub should complement, not overpower, the meat.

I like to let the seasoned tri tip sit in the fridge for at least 30 minutes, or even better, overnight, to give the spices time to really penetrate the meat. This creates a more deeply flavoured tri tip that’s bursting with deliciousness.

(Part 3) Setting Up Your Traeger

Preheating for Perfection

Before you toss your beautifully seasoned tri tip onto the Traeger, you need to make sure it’s preheated to the perfect temperature. I always preheat my Traeger to 350°F, finding it’s the perfect temperature for slow-smoking tri tip without drying it out.

The Importance of Wood Pellets

Now, let’s talk about those magic little pellets that make the Traeger sing. Traegers run on wood pellets, and these are the secret ingredient that imbues the tri tip with its smoky, delicious flavour. There are a whole array of wood pellets available, but my favourites for tri tip are hickory, oak, and apple. Hickory and oak bring a bold, smoky flavour, while apple adds a hint of sweetness.

Don’t be afraid to experiment with different wood pellets until you find your favourite combination. Just make sure you’re using high-quality pellets, as they’ll make a big difference in the taste and aroma of your cooked tri tip.

(Part 4) Cooking the Tri Tip on Your Traeger

The Tri Tip Triangle

So, you’re ready to cook! There are a couple of popular methods for cooking tri tip on the Traeger. One is called the “tri tip triangle,” where you cook the tri tip with the point facing up. This method allows the fat to render down and baste the meat as it cooks, creating a juicy, flavorful result. It’s also a great way to get a nice crispy sear on the outside.

The reverse sear

The other common method is the “reverse sear.” This involves cooking the tri tip at a lower temperature for a longer time, then finishing it off with a quick sear over high heat. The reverse sear method produces a beautifully even cook with a juicy interior and a mouthwatering crispy crust.

For this guide, we’ll be focusing on the reverse sear method. It’s my go-to for consistently delicious, perfectly cooked tri tip.

(Part 5) Reverse Sear Method: Step by Step

Step 1: Low and Slow

Place your seasoned tri tip on the Traeger grill grate. Close the lid and cook at 350°F for about 1-1.5 hours per pound, or until the internal temperature reaches 125°F for medium-rare.

Make sure you’re checking the internal temperature of the tri tip with a meat thermometer. An instant-read thermometer will do the trick, or you can use a probe thermometer. Probe thermometers are excellent because you can leave them in the meat and monitor the temperature throughout the cook, ensuring your tri tip cooks evenly and reaches your desired level of doneness.

Step 2: Rest and Wrap

Once the tri tip has reached 125°F, take it off the Traeger and wrap it tightly in aluminium foil. Let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier, more tender cut. It’s like a little spa treatment for your tri tip, making sure it’s at its best before the final step.

Step 3: The Finishing Touch

After the rest, it’s time for the finishing touch – the sear. Increase the temperature of your Traeger to high heat (about 500°F) or use a cast iron skillet on your stovetop.

Unwrap the foil and sear the tri tip for about 2-3 minutes per side, or until you have a beautiful, crispy crust.

Step 4: Rest and Slice

Once seared, take the tri tip off the heat and let it rest for another 10-15 minutes before slicing. This gives the juices one last chance to redistribute and prevents the meat from being dry and tough.

When it’s ready, slice the tri tip thinly against the grain for maximum tenderness. This allows you to enjoy the delicious flavours of the tri tip in every bite.

(Part 6) Timing and Internal Temperature

Time and Temperature Chart

Here’s a handy reference guide for cook time and internal temperature based on your desired level of doneness:

Adjusting Cook Time

These are just general guidelines, and the actual cook time will vary depending on the size and thickness of your tri tip and the temperature of your Traeger. Always check the internal temperature of the meat with a thermometer to ensure it’s cooked to your desired doneness.

(Part 7) Tri Tip Trimmings

Don't Waste Those Trimmings!

Don’t be tempted to toss those tri tip trimmings in the bin! They’re a treasure trove of flavour and can be used to create a delicious, flavorful stock or broth. Simply save the trimmings in a freezer bag and use them later for your next batch of soup, stew, or gravy. It’s a fantastic way to reduce waste and add extra depth of flavour to your dishes.

(Part 8) Serving and Enjoying your Tri Tip

The Perfect Sides

A perfectly cooked tri tip deserves a cast of equally delicious supporting characters. I love pairing my smoked tri tip with creamy mashed potatoes, roasted vegetables like asparagus or Brussels sprouts, and a simple green salad. It’s a classic combination that always goes down well. However, feel free to get creative and explore different flavour combinations.

Wine Pairing

To elevate your tri tip experience, pair it with a full-bodied red wine, like Cabernet Sauvignon or Merlot. These wines have enough tannins and fruitiness to complement the smoky, rich flavours of the tri tip, creating a harmonious and delightful culinary experience.

(Part 9) FAQs

1. What is the best wood pellet for tri tip?

Hickory, oak, and apple wood pellets are all excellent choices for smoking tri tip. Hickory and oak bring a robust smoky flavour, while apple adds a hint of sweetness. Ultimately, the best wood pellet for you depends on your personal preference, so experiment and find your favourite flavour profile.

2. How do I know when my tri tip is done?

The best way to know when your tri tip is done is to check the internal temperature with a meat thermometer. The internal temperature should reach 125°F for rare, 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

3. Can I cook tri tip on my Traeger without the reverse sear method?

Yes, you can certainly cook tri tip on your Traeger without the reverse sear method. You can cook it at 350°F until it reaches your desired internal temperature, then remove it from the Traeger and rest. However, the reverse sear method will give you a more evenly cooked tri tip with a juicy interior and a crispy crust.

4. Can I use a marinade for tri tip?

Yes, marinating your tri tip for a few hours or overnight will enhance the flavour and tenderness of the meat. A simple marinade of olive oil, lemon juice, garlic, and herbs can be delicious, or you can get more creative with your flavour combinations.

5. What can I do with leftover tri tip?

Leftover tri tip is a gift that keeps on giving! You can slice it and add it to salads, sandwiches, or tacos. You can also dice it and use it in soups, stews, or stir-fries. The possibilities are endless!

So there you have it! Your ultimate guide to cooking a perfect tri tip on your Traeger. Remember, practice makes perfect, so don’t be afraid to experiment and find what works best for you.

Happy grilling!