Smoked Tri-Tip
First, you may be asking what a Tri-Tip Steak is? Well, it gets its name from the shape. It is a triangular cut of beef that comes from the bottom sirloin of the hindquarter of a cow.
Everyone loves a good grilled steak, and a Tri-Tip steak allows you to please a lot of different flavor requests. Why, because of its shape, the tri-tip will have different levels of “Doneness” in the same piece of steak.
So, at your next party, make sure you add this to your menu, you will thank me for it.
Ingredients
- · 1ea – 3-4 lbs Tri-Tip
- · Rufus Teague Steak Rub
- · The Judge Garlic Pepper
Instructions
- Remove the Tri-Tip Steak from the package and pat dry with a paper towel
- Remove any excess fat and silver skin
- Apply a Liberal amount of Rufus Teague Steak Rub to the meat and rub it in.
- Apply a liberal amount of The Judge Garlic Pepper to the meat and rub it in.
- Rest the Tri-Tip to set the rub. Around 10-15 minutes.
- Add Premium Blend Pellets or Pecan pellets. Set the Traeger Temp to 300.
- Place the Tri-Tip in the Traeger.
- After about 1-hour check the temp.
- When the Tri-Tip reaches 130, Remove from the Traeger.
- Loosely wrap in foil and cover with a towel and rest for 30-minutes.
Video
