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Smoked Tri-Tip

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1

Pecan

Reverse-seared like a boss, this juicy tri-tip is everything a steak should be: juicy, flavorful, and addicting.

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  • 1 (3-5 lb) tri-tip

  • 2 Tablespoon Freshly ground black pepper

  • 2 Tablespoon Kosher salt

  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 2

    In a small bowl, combine the salt and pepper. Generously season all sides of the tri-tip.
    • 1 (3-5 lb) tri-tip

    • 2 Tablespoon Freshly ground black pepper

    • 2 Tablespoon Kosher salt

  • 3

    Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates, close the lid, and cook until the internal temperature reaches 130℉, 60-90 minutes.

    225 ˚F

    130 ˚F

  • 4

    Remove the tri-tip from the grill and wrap in foil. Increase the Traeger temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 5

    Unwrap the tri-tip. Re-insert the probe and return the tri-tip to the grill. Sear on each side for 4 minutes.

    500 ˚F

  • 6

    Remove the tri-tip from the grill and let rest for 10-15 minutes. Slice against the grain, then serve. Enjoy!

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