Tri tip on the Traeger 885 Ironwood

[Smokin Joe]

Hi folks I’m new to this forum also new to using my new 885 ironwood

Question
I smoked 3 4 lb tri tips for 90 minutes @ 165 and then seared for 10 minutes each side @ 450 and was way undercooked any suggestions for next time?

 

[RayClem]

First of all, your Ironwood was set to 165F, but do you have any idea what the actual cook temperature might have been? The RTD thermocouples are notoriously inaccurate. You might have been trying to cook at 145F. Get a 3rd party thermometer to check the actual cook temperature a couple of inches away from the cook. I drilled a hole in the lid of my Ironwood and installed an analog thermometer like those found on gas grills and offset smokers. I set the controller as needed to give me the temperature I desire in the cook chamber.

Second, NEVER cook based on time and temperature. It rarely works out. The recipe time and temperature is for planning purposes only. When cooking beef, a 5 degree difference in final temperature can make a big difference in the outcome of the cook. Thus, get yourself a decent instant read meat thermometer. With something like a Tri-tip, you will want to check the temperature in several spots, so make sure you get one with +/- 1 degree accuracy and a read time less than 3 seconds. You do not have to spend a lot of money on one, but don't get the cheapest one on Amazon. .

I would suggest setting your controller to provide a cook temperature of 225F as measured independently. Cook the Tri-tip until the instant read thermometer reads 125F in several places close to the center of the roast. Then finish off to final temperature by searing until the desired internal temperature is reached for your preferred doneness.

The Traeger does not really get hot enough to sear beef, especially if the actual temperature is below the controller setpoint. I have to set my Ironwood at 460F to reach a cook temp of 400F and that is not really hot enough. Some people purchase GrillGrates to help with the searing process. I got a set for my Ironwood:

https://www.amazon.com/GrillGrate-16-25-Panels-Interlocking-GrillGrates/dp/B0B4Y92SM2/

However, I was still not satisfied with the results, so I purchased a gas griddle to do the job properly. You can also do the searing in a skillet on your kitchen stove.

I recently posted the results of cooking some thick steaks on my Traeger and finishing on the griddle. Perhaps you will find that helpful. The process is the same for steaks as well as roasts, but the cook times might differ.

What's cooking today? 🔥 Pics are necessary!

I’ve never even heard of an onion bomb

www.traegerforum.com

 

[midwest]

I cook Tri tips all the time. I cook them at 235 until they get to 120-125 (usually takes 1.5-2 hours depending on size). Once they get to 120-125 I sear them on my Blackstone.

If you don't already have one invest in a decent aftermarket instant read thermometer. You will recoup your investment pretty quick by not ruining a piece of meat.

 

[traeger860]

Any idea what the internal temp was after you finished searing? Did you sear on the Traeger too or did you use something else?

Try 225 supersmoke for 90 mins and temp-check the meat before you sear it.

 

[RayClem]

The final internal temp should be whatever needed to achieve your preferred doneness. I usually try to finish at 140F as that is how I like it. @midewest indicated he used a Blackstone for searing. I use a CharGriller FlatIron griddle for that purpose, but you can also do it in a cast iron or carbon steel skillet on the kitchen stove. If your cooking surface is about 450F, the meat will sear in a couple of minutes. If the temperature is below 400F, you will eventually sear the meat, but it will take so long that you might overcook the center. I tried searing on the Traeger, but gave up and purchased the griddle.

My FlatIron has four burners. However, if you do not have space for something that large, there are a number of one burner griddles that are sufficient for searing. Here is the one burner version of the FlatIron I use, but Blackstone and several others make equivalent products.

https://www.amazon.com/Char-Griller-8217-Portable-Griddle-Black/dp/B084DVWPBX

I forgot another option for searing. That is the use of a flamethrower. The premier device for this method is the GrillBlazer Sous-V Gun. It is well designed and works well, but it is expensive. There are less expensive versions, including some Sous-V knockoffs, but they might not have the same safety features. The Sous-V gun can be used with propane, but butane or MAPP gas will produce an even hotter flame. Because it gets so hot, it can sear your meat in seconds will minimal change to the internal temperature. Thus, if you like your steaks rare, a flamethrower might be just what you need..

https://www.amazon.com/grillblazer-VGun-Basic-Grill-Culinary/dp/B08C7YL8NL/