Tri Tip on Traeger Pellet Grill

hi welcome to our Channel we're J&K barbecue I'm Jim boy if Karen is on the camera we're a backyard barbecue family who is just getting into the youtube scene this is actually our very first video so give us some some love and some support you know again we're just a backyard barbecue family who is hoping to eventually get into some barbecue contests so this is kind of just to document our journey today we're going to be doing a tri-tip and we're going to show you how we do tri-tip here in Arizona we're gonna fire it up the trigger outside and show you how we do it welcome aboard guys thanks Martin so we have a choice tri-tip here from Costco as you can see in the meat the grain goes like this on a tri-tip and it's almost like two pieces of meat I only bring that up because when you slice it you always want to go across the grain because that will make the most tender so you kind of just want to eyeball it right when you see it kind of get an idea of where the grain goes on these because after it's cooked it's a little bit harder to see all right we're just gonna use a little olive oil as a binder so I'll just drizzle a little bit of olive oil on our tri-tip and while all this does is allows the rub to stick to the meat really serves no other purpose so and where are we using two types of rubs today the importance of layering the rub is that you're building different flavor profiles layering rub is very important and one that will help you achieve a little bit better barbecue so right now our first layer is just a little purpose rub it has salt pepper or garlic a lot of them that you find on the market out there will call it a pitas all-purpose rub so we'll layer that on first then we have some Montreal steak I really like this on tri-tip so we'll use that and this got a real coarse grind so you can get it some good work on the outside so this piece of steak can take a lot of rub you know it looks like a lot but really it's not all that much so when you get the rub on it you just kind of want to Pat it in that will help the rub adhere to the meat you want to make sure you get all sides make sure you get the back ends and then when you flip it over you're just going to want to repeat you want to keep one hand wet one hand dry just so you're not doing any cross-contamination we're gonna put a little bit more rub on there and get this ready so again just some all-purpose rub I'm using Malcolm Reed's AP rub but there's lots of them out there and we're just learning on the flavor so a little salt pepper garlic and then our course Montreal steak that should be good there now what we want to do is after we Pat it in we just want this to stay on the meat for about ten or fifteen minutes that will allow us to go out and fire up the pellet grill get that up to temp as you can see it's already kind of sweating through but that's what you want to see you on a tri-tip you want to see that that moisture starting to get pulled out from the rub it out to the grill and get that started up all right welcome back as you can see the meat has sweated in about 15 minutes so we're ready to throw this on the trigger triggers up the temp will be running at 275 today we're gonna use some combination pellets we're using maple apple and Hickory blend it's really good on most things we use that probably 90% of the time around here so I'll get this on the grill meet me out there all right we'll get this on the grill just want to position it you know so it'll cook evenly so we'll get that right here on the center let this go we'll check in on it in about 30 minutes they are shooting for an internal temperature about a 130 so I'll chuck it on in again about 30 minutes so you guys back alright it's been about 30 minutes we're going to check on the tri-tip you know we just want to kind of comment on you know unlike Bakey barbecue is all about internal temperature so you know there's a lot of people and the hobby that do hot fast we've got a much higher temperature now anywhere from 300 to 350 they're people who you know the whole traditionalists who cook nothing but low and slow around 225 honestly barbecue can be done anyway you know it's it's really just about getting the internal temperature exactly where it needs to be for the cut of meat that you're cooking for us you know we're shooting at an internal internal temperature about 130 degrees it's about 115 out here today in Arizona so you know bear with us where we're dealing with some some heat ourselves right it's really good so far you can see the setting up nicely the it'll have a nice crust on the outside so we're just gonna give her a flip [Music] and we're not worried about the internal temp right now we know we're well below the target temperature but it may be here in another 15 or 20 minutes we'll take take note of where she's at and from there we're going to pull it off and let it rest for at least 15 to 20 minutes maybe a little bit longer if we can and we'll talk about why that's important once we get it off the grill okay thanks all right we're just wanted to check the internal temp should be ready 5:38 37 yeah we're good that's good to go so I just want to talk a little bit about why it's important to let the meat rest as the meat cooks the muscles tighten up it forces all the moisture to this almost to the surface and if you were to cut into right away you'd have to sever ewhere so you always want to let the meat rest and depending on what kind of meat it's really determines how long you want to let it rest or something like this 20 minutes would be you know ideal if you could let it go to about 30 that would be would be better but we'll get it in and let it rest and show you what it looks like when we cut it up [Music] just wanted to add one quick thing one of the most important things that you're going to buy when you're just getting started is a digital thermometer sometimes if you're buying one of the pellet grills they'll come with it if not you're definitely going to want to invest in a really good thermometer this is a thermal pin and it's a little bit on the higher side but you you'll use it without confidence and honestly you know spend the money get something that you're going to have that lasts forever and this one will never let you down promise all right the tri-tip has rested about 20 or 25 minutes so we should be good to go here remember the grain runs like this so when we slice it we're going to go across the grain that's really really important for those of you're just starting out you always want to go across the grain that's going to make the most tender slice so we're just going to flip this over like this and then when we get to this side of the tri-tip the grain runs like this so we're gonna slice that one a little bit different so when we get started we're just gonna go at a slight ballast see how gorgeous that is you see is you see how much juice is running through that you see that you know what you see that is cook perfectly see how juicy because we let that meat rest it's all the juice has been Azure back to the middle of meat which is giving us these perfect slices look how juicy that is how incredible that is tri-tip is one of our favorite cuts of meat you know it's it's kind of one of those undiscovered meats you know here in the West it's pretty popular but back east we hardly ever see this type of meat we picked up the two of these at this size at Costco for you know about twenty seven dollars so we'll see you for you know thirteen or fourteen dollars how much it yields it'll feed the entire family and it's just gonna melt in your mouth look how juicy that meat is again so we're just going to turn this over and we'll get this one across the grain as well good you know on the outside it'll be a little bit more medium for those who like it that way and then as we get into the inside it'll be perfect medium-rare all right okay quick little taste tests that is so amazing not rub very well-balanced but still all that meat to shine through this is killer I don't care who you are I just want to recap what we did today we cooked a tri-tip on the trigger grill we used two different kinds of rub today used Malcolm reads ap rub which is just a salt pepper garlic blend as our base rub then over the top of that we used Montreal steak seasoning as our course rub that gave us a really nice bark on the outside we cooked it at 275 for about an hour again we don't pay too much attention to the overall time when we take pay more attention to the internal temperature we pulled it off when they hit about 135 let that rest for about 20 minutes before we dome in and sliced her up as you can see is juicier than you can possibly imagine and you know we just as our first video we really appreciate the support if you can like and subscribe and give us comments based on our content we've really really would appreciate it and we're just getting started this video is probably going to be a little rough but as we go we're gonna get better so you know we will try and put out a video once a week that will be our our plan and we really really appreciate the support again we're just getting started and you know this is going to document our journey as we go we're having fun with it that's as that's as really good as as much as we want to accomplish right now but hopefully eventually we be turned into you know definitely a competition barbecue team that's that's really what we're hoping for again like and subscribe and we look forward to many more videos and helping you guys if you want to see a video you know any content they give us comments and we'll make sure that those type of videos come out in the future thanks again how's that dinner mom love you

Channel: J&K BBQ

Views: 62,443

Keywords: bbq, bbq community, smoked meat, traeger, team traeger, low and slow, backyard bbq, tri tip

Id: -1cE3Y14nx8

Length: 15min 33sec (933 seconds)

Published: Wed Jul 24 2019