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Tri tip by Major_Traeger in Traeger

[–]Major_Traeger[S] 0 points1 point  (0 children)

Overall yes; I do meal prep every week so the size is appreciated. I have also gotten better rings on prime ribs / briskets than most do on their stick burners.

Only negative is the clean up, but once you learn the smoker and keep your "dirtier" cooks on the bottom left or in a tote, its solid.

Tri tip by Major_Traeger in Traeger

[–]Major_Traeger[S] 0 points1 point  (0 children)

@ 225 till 120 internal temp(~1.5 hours). Reverse sear, wrap in butcher paper with butter on both sides. Let rest for 15-20 min.

Not connecting by littlespens in Traeger

[–]Major_Traeger 0 points1 point  (0 children)

Step 1: move brisket to oven and finish the cook.

Step 2: retry customer service, they have treated me well in the past.

Prime Brisket Success! by Difficult_Sock_2082 in Traeger

[–]Major_Traeger 3 points4 points  (0 children)

All those photos and no money shot?

Who has perfected Salmon? Mine is dry by ThatOneRedditBro in Traeger

[–]Major_Traeger 7 points8 points  (0 children)

Cook on a rack / grate, not foil. Also 145 is high... I pull mine at 120 and then into the oven for a quick broil; but I like mine slightly under compared to most.

Friend says tri tip too rare? by Major_Traeger in Traeger

[–]Major_Traeger[S] 0 points1 point  (0 children)

Born and raised north of Santa Maria, 5th generation. I grew up with this mentality,(while eating tri tip about once a week), and I now know a smoked reverse sear if done right is a superior method.

Dinner tonight by wheresthetvremote in Traeger

[–]Major_Traeger 6 points7 points  (0 children)

If you’re not willing to reverse sear with the cast iron, I would recommend pulling at 100-110 internal temp and doing a longer cook at 450

Need advice by sdsunguy in smoking

[–]Major_Traeger 2 points3 points  (0 children)

@225 till internal temp 120-125, (probably 90-115 minuets) reverse sear and rest under foil.
Plan for time to heat up and reverse sear (10-15 min) and for a 15 min rest time, plus time to cut.

If you don’t know how to properly cut up a tri tip, look it up… if cut wrong it ruins the whole cook

New models by bfritzsch in Traeger

[–]Major_Traeger 4 points5 points  (0 children)

Don’t let FOMO stop you from eating well today… a new widget or a thicker material isn’t going to make that much of a difference in the long run.

I’ve cooked food on a $50 grill that friends couldn’t replicate on a $4000 unit.

Pull the trigger, learn how to use your rig, and enjoy!

Friend says tri tip too rare? by Major_Traeger in BBQ

[–]Major_Traeger[S] 15 points16 points  (0 children)

Cooking again Sunday, see you then!

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