Tri-Tip On A Traeger

When it comes to beef, cue has a triple-crown. Prime rib and brisket are the first two jewels. The third is tri-tip.

It’s a small, triangular muscle, cut from the bottom sirloin. Size-wise it’s somewhere between a big steak and a small roast. It’s typically sliced thin once finished, similar to prime rib, and unless something goes wrong, it’s very juicy.

There’s no bone, but there’s usually plenty of fat on one side to begin with, unless you have a butcher trim it off for you. And why pay for extra weight you’re only going to trim off and throw away anyway? On a pork butt that extra layer of fat comes in handy because it’s on for so many hours, but this one isn’t, and has plenty of juices inside already. So trim the excess close.

Start out with a coating of olive or other light oil, to get your rub to stick. As for the rub, a lot of times it’s as simple as cracked pepper and sea salt. A Montreal Steak seasoning is also popular for tri-tip, as are Bloody Mary or Santa Maria marinades. But this time I used a Jack Daniels beef barbecue rub. Given the thickness of the cut and the shorter cook time compared to something like a pork butt, don’t be afraid to be extra-generous with it.

I wheeled out the Traeger Jr. for this one, with hickory pellets. If you haven’t used a pellet grill before, it is to a smoker what gas is to charcoal: less work for the same job. Now gas may not give meat the same flavor charcoal does, but a pellet grill does give the same flavor as a regular smoker. It just costs more to feed the fire. So I won’t be trading in either one anytime soon.

The Junior has three settings: Smoke, Medium and High. The difference is the speed of the auger that carries pellets to the hot rod in the firepot. (The Junior Elite has a dial and digital temperature control.) You light it by starting on Smoke with the lid up, and in about two minutes, when you can see and smell the smoke, set it wherever you like. The temperature ranges are 180 – 200 for Smoke, 225 – 275 for Medium and 350 – 400 for High.

I used the Q-Tech Bluetooth thermometer to monitor the internal temperature of the meat. It connects to your smart phone with a free app available in the Google Play and iTunes app stores.

The Smoke setting is fine for the first hour or so, then up to Medium for the second hour worked for a good cook. Once the internal temp reached 245 I transferred it to the gas grill for a few minutes on each side on direct heat for a good outside sear. This could probably also be done on the Traeger turned up to High, but it would’ve taken longer and propane is cheaper than pellets.

After searing it you’ll want to let it rest anywhere from 20 to 40 minutes. While cooking, the meat tightens up and contracts. Letting it cool a bit relaxes that muscle and lets the juices flow throughout the cut, giving you a more tender end result. Some folks wrap it in foil, others leave it on the plate as-is. I brought it in and left it on the cutting mat for half an hour before slicing into it.

Look at the grain of the meat and make thin slices across it, starting at one of the corners. You’ll be able to see that smoke ring right away as soon as you slice off the burnt end. Depending on your particular piece, the grain may change directions as you go, so don’t hesitate to change the direction of your cut with it.

Serve with your favorite sauce on the side if you must, but if you do at least take the first bite or two without it. You may change your mind. And don’t underestimate the power of just a few pieces of this thinly sliced delicacy to fill a person up.