Preheat your Traeger to 225* with the super smoke feature enabled.

Pat the tri tip dry with a paper towel and season all over with a blend of salt, pepper and garlic.

Insert the Meater wireless thermometer in the thickest part of the meat, pair to the app and set a desired temp of 120*.

Place the seasoned roast on the grates of the preheated grill and close the lid.

Allow the tri tip to cook on the Traeger until the Meater alerts you to a temperature of 120*.

Adjust the Meater app to a new target temperature of 130*.

Just before it hits 120*, begin preheating a big cast iron skillet on the induction burner until it's really hot.

Transfer the Traeger roasted tri tip to the hot cast iron pan and sear it for about 90 seconds per side.

You want the internal temperature to hit 130*.

Remove the meat from the pan and tent with foil.

Using the same pan from searing, turn down the heat to medium and melt the butter.

Add the chopped onion and garlic and cook, stirring frequently, for about 5 minutes.

Stir in the soy sauce, Worcestershire beef broth and balsamic vinegar.

Mix well and continue cooking until just reduced.

Add the bourbon and stir to combine. If desired, flambe the bourbon by touching a flame to the surface of the sauce. Allow it to cook off the alcohol.

Season the sauce to taste with salt and pepper and transfer to a serving dish.

Using a sharp knife, slice the tri tip against the grain in each direction.

Serve your sliced reversed seared tri tip with bourbon sauce and enjoy!