When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network.
Thanks man, sounds good! One question; you note temp 300-350, but grilling at 225. Do you mean 300-350 and then the placesetter and drip tray sinks the temp down to 225? Do you adjust the vents in between?
Also, how long does it take approx?
Thanks again, going to do next weekend.
You are correct. You're throwing in a cold platesetter, cold pan with fluids, wet wood chips. All that drops the temps down. Once you get everything in, I just watch for it to start raising a little, then back down the vents - closing them a little until it stabilizes. Doesn't take long; maybe 15-30 minutes.
I know smoker types can get touchy - like are u a Ford guy or Chevy guy - but I'm a Traeger guy and good Lord they are so easy to use!! My go to tritip on the Traeger:
1. dry rub or marinade (personal choice) the day before
2. Set Traeger to smoke and let the tritip go for 4-5 hours
3. Increase to 350F and foil up the tritip. Add half cup of water and seal the foil
4. Cook 350F for 45 mins and let rest for 15 mins
5. Slice and eat
Here's one I did yesterday. It really is hard to screw this up and the meat is so tender and juicy......
Lots of ways to skin the cat (or Tri tip) but i think our approach is fundamentally different. I like mine on the rare side vs cooked like brisket and well done. Cool time on my method is close to 90 mins depending on size of the cut. The meat comes out super tender and retains the marbling of fat common to Tri tip (vs rendered out). So long as it's delicious, everyone wins.
Tasman those are some awesome climbs. Some day would love to go and climb those. During any of those climbs did you imagine you were going for the stage win. In my dreams I am dancing on the pedals effortlessly. LOL.
08-05-2018, 04:04 PM
