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The tri-tip roast is an excellent combination of flavor and tenderness. It is cut from the bottom sirloin of the animal. A tri-tip roast is an excellent cut for smoking, and is much more affordable than cuts like brisket.
The tenderness of the tri-tip roast makes it a forgiving cut of meat. You can cook it at nearly any temperature and get a good result as long as you keep an eye on the internal temperature of the meat to avoid overcooking. Smoking is the ideal method, because you'll get a delicious bark on the outside of the meat, while preserving the tenderness and flavor of the interior.
Tri-tip roast is an excellent choice for reverse searing. Smoke a seasoned tri-tip roast at 225 degrees Fahrenheit for 60 to 90 minutes (or until the internal temperature reaches 130 degrees). Remove the meat, get the Traeger to 500 degrees, and sear for approximately four minutes per side.
Then slice against the grain and serve.
Yes, tri-tip roast is a terrific cut with excellent flavor and tenderness.
A whole tri-tip roast will start at around $25. This makes it a very affordable smoking cut compared to, say, brisket, which can go for $50 or more
It's done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
Tri-tip roast is best used for smoking, but it can also be grilled over direct heat. It's hard to mess up a tri-tip roast as long as you don't overcook it.
Tri-tip steaks are slices of tri-tip roast.
Brisket is a much larger cut than tri-tip. That means you can leave brisket on the smoker much longer, adding that much more smoke flavor. Also, brisket is usually cooked to a much higher temperature than tri-tip.
We would not recommend cooking a whole tri-tip from frozen. The exterior would likely burn before the interior gets cooked.
The tri-tip is a muscle called the tensor fascia latae that must be cut away from the bottom sirloin, and at one time was used primarily for ground beef.
In the 1950s and 1960s, butchers in California began selling the tri-tip separately. The names "Newport steak" and "Santa Maria steak" were sometimes used. The name "tri-tip" began to catch on in the mid-1960s.
Food scientists rank the tensor fascia latae muscle as the 9th most tender on the animal.
The National Cattlemen's Beef Association identifies the tri-tip with UPC number 1429. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a 6-ounce portion of roasted tri-tip contains 304 calories, 46.2 grams of protein, and 11.82 grams of fat.
For a memorable steak dinner, season & roast tri-tip low & slow right in your own backyard.
A well-seasoned tri-tip roast, barbecued to juicy tenderness, will secure your status as grill master. Marinate your slab in Traeger 'Que BBQ Sauce, then shower it with Traeger Prime Rib Rub for competition-worthy 'cue that will have your neighbors haulin' down the block. Plan ahead, the tri-tip needs to marinate overnight.
Reverse-seared like a boss, this juicy tri-tip is everything a steak should be: juicy, flavorful, and addicting.
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