I’ve been doing the reverse sear with my Traeger for years! Funny thing, I still have my gas grille, and use it at the end. Smoke the tips until they’re 109-112, have the gas grille on full heat until it reaches 7-800 degrees. After I pull the tips off I let them rest for 10 minutes then toss them in the gas grille for 45 seconds a side, yank them, hit with a dab of butter, splash of Worcestershire, cover tight and let them rest 10 minutes or so, cut and serve and enjoy the most intense tastegasm ever! 🔥👊🏼🇺🇸
I just tried the reverse sear method and it was perfect! I had a two pound tri-tip and an older model Traeger. My only concern with time was when to start cooking so I’d have it done in sync with other dishes. Otherwise, it was all about monitoring the internal temperature. Pretty sure it was under an hour cook time.
Just did a Tri Tip in my OVEN for the first time doing the reverse sear. I usually do it on my Traeger, but we have 16 inches of snow on the ground and it's about 19 degrees with a wind chill of 5 degrees. I'm staying inside! Oh, location is Billings, MT.
I had never smoked a tri tip before and was so intimidated by it! Im so glad I found this video because I pretty much followed it to the t on our pro series 34 and it was superb! The smoke ring was gorgeous my family devoured it. I love the easy instructions and the chefs enthusiasm but most of all thank you for not letting me ruin $50 worth of tri tip 😂
Tri Tip is my favorite beef to cook and then Chuck. I don't trim mine but I also go low and slow and not reverse. You might have to trim if you are doing a reverse. I cold smoke for an hour with my smoke tube and then run the Traeger. Just how I like to do it. Good luck and grill on!
Searing? Or just Hot Grilling? My Louisiana Grill has a plate that pulls back to expose flame for searing. About 2 hours of smoking and then 2 minutes on one side, flip and another minute and a half on the second side. WOW and man oh man. MMMMMM delicious as any you've ever had before....
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
When doing Tri Tip in the reverse sear, time is NOT the issue, but internal temp based on whether you like rare, medium-rare, medium, medium-well or well done.
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
Thanks for the video. I do enjoy smoked Tri tip. Please post your videos on Rumble too. I know a lot of people are switching over to rumble to get away from RUclips. Liberty and Justice for ALL! Thanks again!
Doesn't the traeger app actually tell you the temperature if you use the traeger probe through Wi-Fi on your phone? I know for sure you can set the temperature but I thought you could also tell your probe temp as well
My guess is just advertising some additional hardware but sells treager short. Still cool to see iGrill with Treager for some added value and benefits. Treager‘s single probe is not enough
5280 Culinary - Chef Jason Morse - Makes sense, I just picked up Ironwood 885 but looking into iGrill or new Smoke thermometer. Any suggestions between the two?
Eddie Beltran I like the igrill for its 4 probe ability, but haven’t seen or used the smoke thermometer yet so I’m not too familiar with it. We have had the igrill units for years and they work great. The igrill app is solid too.
@@ChefJasonMorse Plus-one for the igrill - love it. And even though the newer Traeger's come with an ambient and meat probe, I often cook with multiple probes, so still need the igrill.
Not sure what kind of Traeger that is.. but my hit spot on all 6 Traegers I’ve cooked on has NEVER been in the center. My personal grill is the front right corner.
Chef Sweet Lou hey Chef, this is the Traeger Pro780. This guy with the D2 system hits and maintains 450degree ambient temps. Dead center on this grill is a thing of searing beauty. Totally agree though that it’s rare for a grill to be dead center hottest. Happy Cooking. Chef J
But what is going on UNDER the foil? Are the charcoles under there? I have watched several of these on how to smoke a tri tip and none of them show what to do on the grill side!
Hi Nancy, under the foil is the drip tray, under that is the heat diffuser and fire pot. We are cooking with wood pellets all the way and also cooking indirect. Chef Jason
@@ChefJasonMorse I dont know what a heat difuser or a fire pot is. I am just learning. I did try to smoke a tri tip (my first attempt ever) it came out OK but I dont know how to control the temp of the grill so it was a little over cooked I think. I put coals and Hickory chips in the little part and coals in the big part on 1/2 side and put the meat on the side without the coals.
smoke time was around 55 minutes to hit 110˚F internal, then seared for about 8 minutes per side to reach the doneness of 125˚F. Happy Cooking, Chef Jason
Thanks Brendan, the full recipe is posted online, this is a just a teaser to show the cooking of the tri tip and then get you ready for the finished product. Thanks for watching and thanks for the comment!
@@MWash-yr1xe Thanks Michael for your comment. If we shoot the entire process for the video we end up with 12-15 minutes of video, so we condense it some and have recipe to download. Thats pretty helpful. Thanks for watching, Chef Jason
@@ChefJasonMorse I too feel ACE missed the mark on this. If different editing would have been done you could have at least shown the smoke ring you were talking about and also how the meat looks cooked in general. Also I felt you hyped up the sear way too much. It was barley a sear at most. I’m not against Traegar in fact I own one. Video started off well and you were selling it, but when it came time to prove it, total fail. It was a teaser all right, but I’m not buying the way you described it in the comment above.
Don"t let anyone bullshit you. The traeger is NOT a replacement for a grill. I have my traeger, a propane grill and a Weber kettle. They all have their uses.
Ramiro De Arcos I do for sure, but not everyone has the WiFire enabled grills so we wanted to show another option for temperature tracking. We love these WiFire grills for sure. Thanks for watching, chef Jason
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
@@gill6460 Thanks Gill, not really the reason why. Trying to show how to check temps if you don't have a wifire enabled grill. not everyone has them yet. Chef Jason
Hi David, smoke time was around 55 minutes to hit 110˚F internal, then seared for about 8 minutes per side to reach the doneness of 125˚F. Happy Cooking, Chef Jason
I thought the trimming was unnecessary, I've never trimmed a tri-tip in my life and they've never "binded" or "turned". That little bit of fat and tissue just renders off. Guy Fieris cousins enthusiasm made up for any shortfalls.
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
We apologize for the inconvenience. Our Tips and Advice section is experiencing some technical difficulties. We will let you know when it's back up for the recipe!
Traeger manual says to pull it off at 130 degrees before the sear, another viewer recommended 120 degrees, this guy says 95. If I burn my shot or it’s still raw, I’m blaming everyone!
I pull mine at 95˚F to let it rest and cool down a tiny bit, while the grill reaches 450˚ or 500˚F. then a nice hot sear to finish it off. this helps make sure the Tri tip doesn't overcook during the process. follow this and you should be very happy, if not... I was never here. lol. Happy Grilling, Chef Jason
@@stevecorino1 or throw it on a coal-fired grill. I've done that but it's a bit of a waste of coals for just 6 minutes worth of sear. I didn't know the Traeger's were updatable....
@@pjhudsonjr I've done the same. It kind of defeats the purpose though. Some guys will hit both sides on the cast iron too, but again...........purpose defeated.
Why didn’t you use the stock temperature gauge from the Traeger? I tried a 5 hour low and slow and I’m so in happy with the results of the 780....uneven cooking I had to throw out 25 dollars worth of tri tip cause this shit machine cooks so uneven it’s not even funny???
![BabyChiefDoit - Too Slow (feat. STAR BANDZ) [Official Music Video]](http://i.ytimg.com/vi/zayaxws7RPg/mqdefault.jpg)
Best thing of this video was the chef’s enthusiasm.
he is one happy dude. :-). Happy Cooking, Chef Jason
I love his videos. He knows his grills, and grilling.
Love the comment! Thanks for watching!
THANK YOU. Im a total grill nerd. :-). Chef Jason
Thank you so much! I'm making this right now for Christmas dinner!! I need that board and some of those gloves!!
Perfect every time 🎉
I love this man's attitude, great video. Thank you.
This guy has the best Traeger vids
Thanks Pope. Chef Jason
I’ve been doing the reverse sear with my Traeger for years! Funny thing, I still have my gas grille, and use it at the end. Smoke the tips until they’re 109-112, have the gas grille on full heat until it reaches 7-800 degrees. After I pull the tips off I let them rest for 10 minutes then toss them in the gas grille for 45 seconds a side, yank them, hit with a dab of butter, splash of Worcestershire, cover tight and let them rest 10 minutes or so, cut and serve and enjoy the most intense tastegasm ever! 🔥👊🏼🇺🇸
I just tried the reverse sear method and it was perfect! I had a two pound tri-tip and an older model Traeger. My only concern with time was when to start cooking so I’d have it done in sync with other dishes. Otherwise, it was all about monitoring the internal temperature. Pretty sure it was under an hour cook time.
I plan on about 2 hours for my tri tip cooking. That’s time for the smoke, sear and rest. Happy cooking!!!
Just did a Tri Tip in my OVEN for the first time doing the reverse sear. I usually do it on my Traeger, but we have 16 inches of snow on the ground and it's about 19 degrees with a wind chill of 5 degrees. I'm staying inside! Oh, location is Billings, MT.
BRRRRRR, that's cold. Happy Cooking, Chef Jason
Where the hell is Roscoe?
Great video!
I had never smoked a tri tip before and was so intimidated by it! Im so glad I found this video because I pretty much followed it to the t on our pro series 34 and it was superb! The smoke ring was gorgeous my family devoured it. I love the easy instructions and the chefs enthusiasm but most of all thank you for not letting me ruin $50 worth of tri tip 😂
You are very welcome, thanks for the nice comment. Happy Cooking, Chef Jason
Tri Tip is my favorite beef to cook and then Chuck. I don't trim mine but I also go low and slow and not reverse. You might have to trim if you are doing a reverse. I cold smoke for an hour with my smoke tube and then run the Traeger. Just how I like to do it. Good luck and grill on!
thanks so much at the price of meat these video save us a lot of money on over cooked meat.
I liked the video... Good info.
I enjoyed. Thanks for the tips!
I always cook mine the same way! Great video!!!
Thanks Isaac. Happy Cooking, Chef Jason
I gave myself a Pro 780 last year; have had some problems with the electric supply, but when it's working there is nothing like it for BBQ
congrats!! happy Cooking, Chef Jason
Pretty close to how we do ours, I have yet to try tri-tip on our new Traeger, pro-34.
Awesome video
I can smell the ace garden room this was filmed in
Searing? Or just Hot Grilling? My Louisiana Grill has a plate that pulls back to expose flame for searing. About 2 hours of smoking and then 2 minutes on one side, flip and another minute and a half on the second side. WOW and man oh man. MMMMMM delicious as any you've ever had before....
VICTOR EOUS searing for sure. The traeger hits an ambient temp of up to 500 degrees and the surface temp get into the 600 degree range.
Love the cook
Wish you would have said how long it took
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
When doing Tri Tip in the reverse sear, time is NOT the issue, but internal temp based on whether you like rare, medium-rare, medium, medium-well or well done.
You should travel to Kansas city and do a demo
its on my bucket list for sure. Happy Cooking, Chef J
thank for tip, tri-TIP
How long was the total cook time?
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
Enjoyed but would like to see a top sirloin deli style done
I will add that to our list. Chef Jason
Using sear plates make for the best searing....
Thanks for the video. I do enjoy smoked Tri tip. Please post your videos on Rumble too. I know a lot of people are switching over to rumble to get away from RUclips. Liberty and Justice for ALL! Thanks again!
Doesn't the traeger app actually tell you the temperature if you use the traeger probe through Wi-Fi on your phone? I know for sure you can set the temperature but I thought you could also tell your probe temp as well
775summit it does, was showing off this other thermometer so that people without a WiFi grill could see an option for tracking temps with ease.
My guess is just advertising some additional hardware but sells treager short. Still cool to see iGrill with Treager for some added value and benefits. Treager‘s single probe is not enough
Eddie Beltran wanted to show off the igrill as an option for folks that don’t have a WiFi grill.
5280 Culinary - Chef Jason Morse - Makes sense, I just picked up Ironwood 885 but looking into iGrill or new Smoke thermometer. Any suggestions between the two?
Eddie Beltran I like the igrill for its 4 probe ability, but haven’t seen or used the smoke thermometer yet so I’m not too familiar with it. We have had the igrill units for years and they work great. The igrill app is solid too.
@@ChefJasonMorse Plus-one for the igrill - love it. And even though the newer Traeger's come with an ambient and meat probe, I often cook with multiple probes, so still need the igrill.
Where can I buy that huge cutting board on the bottom?
Update: The pro models go up to 500f now with the most recent update
and they have thier own temp probe!!!
The best update ever right? Chef Jason
@@genechiesa7939 Correct they do, I was showing the igrill so that people who don't have wifire Traeger could see the tools we use for temp tracking
Not sure what kind of Traeger that is.. but my hit spot on all 6 Traegers I’ve cooked on has NEVER been in the center. My personal grill is the front right corner.
Chef Sweet Lou hey Chef, this is the Traeger Pro780. This guy with the D2 system hits and maintains 450degree ambient temps. Dead center on this grill is a thing of searing beauty. Totally agree though that it’s rare for a grill to be dead center hottest. Happy Cooking. Chef J
But what is going on UNDER the foil? Are the charcoles under there? I have watched several of these on how to smoke a tri tip and none of them show what to do on the grill side!
Hi Nancy, under the foil is the drip tray, under that is the heat diffuser and fire pot. We are cooking with wood pellets all the way and also cooking indirect. Chef Jason
@@ChefJasonMorse I dont know what a heat difuser or a fire pot is. I am just learning. I did try to smoke a tri tip (my first attempt ever) it came out OK but I dont know how to control the temp of the grill so it was a little over cooked I think. I put coals and Hickory chips in the little part and coals in the big part on 1/2 side and put the meat on the side without the coals.
Look at that from a distance 😂
How long was this whole process from start to finish on grill
smoke time was around 55 minutes to hit 110˚F internal, then seared for about 8 minutes per side to reach the doneness of 125˚F. Happy Cooking, Chef Jason
About how much time does it take to get to 95 internal temp and how much time does it take to get to 110?
It took me about 45 minutes to hit 95 and 1 hour to hit 110. Chef Jason
@@ChefJasonMorse Thanks
@@BlueNGold09 and hour and 45 minutes total? Or, an additional 15 minutes from 45 minutes for a total of 1 hour?
How long does each step take approx?
Hi Alberto, we smoked it for about 1 hour and then 15-20 minutes of sear time depending on desired doneness. Chef Jason
Why aren’t you using the Traeger APP instead of the Weber?
Gotta finish the video with the whole recipe!
Thanks Brendan, the full recipe is posted online, this is a just a teaser to show the cooking of the tri tip and then get you ready for the finished product. Thanks for watching and thanks for the comment!
That’s a bunch of bs ace 👆🏻👆🏻 not so helpful like the jingle says.
@@MWash-yr1xe Thanks Michael for your comment. If we shoot the entire process for the video we end up with 12-15 minutes of video, so we condense it some and have recipe to download. Thats pretty helpful. Thanks for watching, Chef Jason
@@ChefJasonMorse I too feel ACE missed the mark on this. If different editing would have been done you could have at least shown the smoke ring you were talking about and also how the meat looks cooked in general. Also I felt you hyped up the sear way too much. It was barley a sear at most. I’m not against Traegar in fact I own one. Video started off well and you were selling it, but when it came time to prove it, total fail. It was a teaser all right, but I’m not buying the way you described it in the comment above.
@@sjcali6161 thanks for your feedback. Enjoy your Traeger and happy cooking. Chef Jason
Total.cook time eta?
Hello, we smoked it for about 1 hour and then 15-20 minutes of sear time depending on desired doneness. Chef Jason
Can’t the traeger tell you the internal temp from your phone?
the newer wifire models will, I wanted to show how to check temp if you didn't have a wifire enabled grill. Chef Jason
I wish the Traeger does a better searing job but goin to try this out and We will see!
Don"t let anyone bullshit you. The traeger is NOT a replacement for a grill. I have my traeger, a propane grill and a Weber kettle. They all have their uses.
What’s the total time?
Hello, we smoked it for about 1 hour and then 15-20 minutes of sear time depending on desired doneness. Chef Jason
Why wouldn’t you use and advertise the wifire technology of the 780 instead of the igrill
Ryan Mckeever I like to show off the iGrill for Traeger owners who don’t have WiFire. It’s a great tool to have for sure.
Do you not trust the 780s temp probe?
Ramiro De Arcos I do for sure, but not everyone has the WiFire enabled grills so we wanted to show another option for temperature tracking. We love these WiFire grills for sure. Thanks for watching, chef Jason
I don’t trust mine only my thermapen
Show us the center cuts
For sure, we will make sure to slice into it more and show that final temp. Thanks for watching, Chef Jason
@@ChefJasonMorse I like medium rare so maybe final temp of 125 to 130.
What is temp for well
camaro 67 150 degrees or above will be well done
Agreed, time and how to cut would have been helpful. This video is less instructional and mostly sales
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
Why did you use the egrill temp probe when the traeger has one built on?
marketing and sales
Trying to show how to check temps if you don't have a wifire enabled grill. not everyone has them yet. Chef Jason
@@gill6460 Thanks Gill, not really the reason why. Trying to show how to check temps if you don't have a wifire enabled grill. not everyone has them yet. Chef Jason
Smoke and mirrors.
Never saw a closeup of the meat to see the gorgeous searing.
Give us some time estimates
Hi David, smoke time was around 55 minutes to hit 110˚F internal, then seared for about 8 minutes per side to reach the doneness of 125˚F. Happy Cooking, Chef Jason
So how many bags will it take to cook a tri-tip like this? Thanks
Average cook time for a bag of pellets is about 7-8 Hours of HIGH temp grilling, or 10-12 hours on lower temps. Chef Jason
Thx so much for the answer!!!!
I thought the trimming was unnecessary, I've never trimmed a tri-tip in my life and they've never "binded" or "turned". That little bit of fat and tissue just renders off. Guy Fieris cousins enthusiasm made up for any shortfalls.
Aww that's great news. Thanks for watching and happy cooking. Chef Jason
Approximate total cook time?
Cook time will depend on overall doneness desired. I cooked this to medium and it took about 45 minutes of smoke and another 10-12 minutes of sear. Chef Jason
The website listed with recipe is broken
We apologize for the inconvenience. Our Tips and Advice section is experiencing some technical difficulties. We will let you know when it's back up for the recipe!
Traeger manual says to pull it off at 130 degrees before the sear, another viewer recommended 120 degrees, this guy says 95. If I burn my shot or it’s still raw, I’m blaming everyone!
I pull mine at 95˚F to let it rest and cool down a tiny bit, while the grill reaches 450˚ or 500˚F. then a nice hot sear to finish it off. this helps make sure the Tri tip doesn't overcook during the process. follow this and you should be very happy, if not... I was never here. lol. Happy Grilling, Chef Jason
Show close-up of finished product.
Hi Chrystian, we have a close up in the recipe article here tips.acehardware.com/videos/how-to-make-tri-tip-on-the-traeger/
@@AceHardware Nope. Link is not working
@@BooyaJoe Did you try this link? It's working: tips.acehardware.com/videos/tri-tip-on-the-traeger/
Sounds like he’s trying to sell me a Traeger. Done with him.
A beautiful sear?!
LOL that's what I was thinking
The new software update allows up to 500f. But the sear marks probably won’t look much better. I just bring it inside as throw it on the cast iron
@@stevecorino1 or throw it on a coal-fired grill. I've done that but it's a bit of a waste of coals for just 6 minutes worth of sear. I didn't know the Traeger's were updatable....
@@pjhudsonjr I've done the same. It kind of defeats the purpose though. Some guys will hit both sides on the cast iron too, but again...........purpose defeated.
You did all that and didn’t even show us the close up on the meat after it was cooked?
I know right 😂😂😂
ill stick with my smokin brothers grill
My lord make sure to cut against the grains. They run 2-3 ways on a tri tip
Not enough char
WHY ARE YOU YELLING!!! Damn dude, calm down!
hahahaha im dying laughing at this comment
It's the Guy Fieri Masterclass rule 1
With special appearance of Gilbert Gottfried
Totally calm, just happy to cook Tri Tip. Oh and my external mic may have broken and had to use the onboard camera mic. Oops Thanks for watching
limey1YNWA great tips but he could tone it down. I had to turn down the volume a few times. My Chihuahua isn’t even that loud.
That smoker barely puts out any smoke lol
Why didn’t you use the stock temperature gauge from the Traeger? I tried a 5 hour low and slow and I’m so in happy with the results of the 780....uneven cooking I had to throw out 25 dollars worth of tri tip cause this shit machine cooks so uneven it’s not even funny???
Not everyone has Wifire enabled grills, im showing some other options for tracking temps. Thanks for watching, Chef Jason
i’d make one change to this recipe -
step one: buy a Yoder Smokers Pellet Grill
😏
Being from the home of tri tip those looked sad.