Tri Tip on the Traeger

[Pigslips]

Going to try Tri Tip today. Set temp at 225' for 3 to 4 hour hours.
Marinaded overnight;

Cajun Marinade

3 c. dry red wine (white for chicken or lamb)
1 c. olive or peanut oil
2 tbsp. wine vinegar
1 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
3 tbsp. Grey Poupon mustard
3 tbsp. horseradish
3 tbsp. lime juice
2 tbsp. cayenne pepper

Any help or ideas?
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"The secret to creativity is knowing how to hide your sauces"

[marvsbbq]

Yea, I have an idea.....I would check internal temp of meat after ONE hour...

I have YET to cook a Tri-Tip for more than one hour for an internal temp of 135-140 cooking at 225-250.

But, I guess it all depends on what internal temp you are seeking...

[Pigslips]

I'm a rare guy, my SO is med rare, so pull about 130'??
Would I be better to set the Traeger on 'smoke' which is about 180'?
_________________

"The secret to creativity is knowing how to hide your sauces"

[SmokinOkie]

I like to smoke them on a longer temp (so they don't get to my final temp too fast). Put it on the smoke/180 setting first. When it hits 100 internal, fire the traeger hotter.

With a traeger, you can turn up the heat and char the outside. It is a steak after all.

[synergicity]

I smoke the tri-tips (usually 6 or 8 of them) until the internal temp is 130. Then I throw them on a very hot grill for a few minutes to crisp up the outside. During the smoke, I have the Traeger on 225 degrees.

[Pigslips]

OK, cooked 2 hours at smoke (180') then at 225" for 30 minutes. Pulled them when they hit 125". Rested for 30 minutes, perfect! Thanks for the help all.

Side note; It was cold and rainy here so I plugged in my ET-73 Maverick Redi-Chek. Took the remote inside, read a book till the tips was done, great thermostat.
_________________

"The secret to creativity is knowing how to hide your sauces"