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laurieclark
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PdfTrim off the excess fat.
Salt the Tri Tip for 20 minutes to pull the moisture to the surface. The salt then dissolves into this moisture and re-enters the meat. This creates a brine effect. It will make the Tri Tip have extra flavor and increase juiciness.
After the 20 minutes, quickly rinse the Tri Tip. Pat dry
Apply my rub generously, unless your run has a lot or salt.
While your Tri Tip sits with the rub, fire up the Traeger and set it to 200F.
Once the Traeger is at temp, I put the Tri Tip in for 50 mins.
When the temperature reaches 110 degrees, remove the Tri Tip from the Traeger and wrap in foil.
Crank up the Traeger to 500F. The Tri-Tip remains off the grill (wrapped in foil) while the Traeger's heat rises.
Once the Traeger is at 500F, unwrap the Tri-Tip and put it back on the grill for some final searing (Keep the foil for later).
Sear each side roughly 4 minutes each until you reach an internal temp of 135-140F.
Once you hit the temp, remove the Tri Tip and wrap into the foil again; letting the Tri Tip rest for 15-20 minutes. The rest is crucial because the juices will be reabsorbed back into the center of the Tri Tip.
Cut the Tri Tip against the grain of the meat the width of a pencil ahead.