Looking for some feedback. I have cooked literally hundreds of tri tip roasts and have never come across this result: I bought a chub of 5-6 roasts from Costco about 6 weeks ago and they sat in the fridge for a couple of days before they were individually vacuum-sealed and frozen. I took one out and thawed for 3 days in the fridge, salt brined for about 10 hrs, and then low and slowed on the Traeger at 225 until internal temp of 120. Pan-seared in cast iron with a slice and serve temp of 135. It looked and smelled right, but the texture was "mushy" and quite disgusting. Except for the rub it was pretty much flavorless as well. I spit it out, tried another piece from a different area and had the same result. Needless to say, I tossed the whole wretched mess into the garbage.
Has anyone ever experienced this or have any ideas as to why it was so mushy? On a side note, I cooked a roast out of the same bag when I brought it home and it was fine.
Has anyone ever experienced this or have any ideas as to why it was so mushy? On a side note, I cooked a roast out of the same bag when I brought it home and it was fine.
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