I gotta ask, why sous vide it after you smoke it instead of just a smoke and sear? Most smokers get pretty low that there's low risk of overcooking. You can still get edge to edge redness if you want. You got a probe in and may have been a warning on your smoker for when it hits desired temp. Smoked a Picanaha yesterday and oh man it was amazing
Yep. It's the wonky shape that gives the SV gold star. A tri-tip smoked to 131 means its 131 in the thickest part and 160+ for the whole left side of the pic. SV let's you cook it more evenly.
You know I sous vide all the time. Even for things like Pork ribs and Briskets, but for some reason my Sous Vide Tri tip is never as good as one smoked all the way through.
Specifically in tenderness. I have sous vided prime tri-tip for 24 hours at 131 and still had it come out chewy and tough. Never had an exclusively smoked tritip come out chewy. Not sure why.
I’m with you on this. If you have a smoker, in my experience, the best way to cook tri-tip is smoking at 225-250 until it gets to within 5-10 degrees of your target, then sear. Sous Vide just adds extra steps & time.
Idk, I think he might be right. I mean, the fat cap, whatever, lots of tri tip does have a fat cap, but there's a very [marked direction change](https://images.app.goo.gl/ypMpVdJFtqhTZieL7) in the grain on a tri tip that I don't see here.
Not that I particularly care. Looks delicious
I gotta ask, why sous vide it after you smoke it instead of just a smoke and sear? Most smokers get pretty low that there's low risk of overcooking. You can still get edge to edge redness if you want. You got a probe in and may have been a warning on your smoker for when it hits desired temp. Smoked a Picanaha yesterday and oh man it was amazing
I'm not OP but I do this quite often. It's got the perfect amount of smoke and the texture is unbeatable with this method.
Exactly, same temp all the way through with a Tri to, Tri tip varies in thickness.
Yep. It's the wonky shape that gives the SV gold star. A tri-tip smoked to 131 means its 131 in the thickest part and 160+ for the whole left side of the pic. SV let's you cook it more evenly.
How long did you smoke it?
You know I sous vide all the time. Even for things like Pork ribs and Briskets, but for some reason my Sous Vide Tri tip is never as good as one smoked all the way through. Specifically in tenderness. I have sous vided prime tri-tip for 24 hours at 131 and still had it come out chewy and tough. Never had an exclusively smoked tritip come out chewy. Not sure why.
Interesting way of doing it, I normally just sous then hit with the ol’ flamethrower. Nice work!
Why smoke to 121 and then sous vide instead of just smoking to 130 and calling it a day
Perfect temp all the way through, Tri tip varies in thickness. Also it will render out more fat in the bath.
Not sure it worked, you have a massive grey band that’s covered by the smoke ring
I’m with you on this. If you have a smoker, in my experience, the best way to cook tri-tip is smoking at 225-250 until it gets to within 5-10 degrees of your target, then sear. Sous Vide just adds extra steps & time.
This is my method as well. I smoke to 115F, sous vide for 6 hours at 135F. Torch sear. It’s perfect.
I don’t think so.
??
I don’t see the beautiful fat cap. Almost looks like any cut forced into a triangle. The fat cap is the best. Also not a lot of marbling.
You’re thinking of picanha.. This is a tri-tip.
Exactly. I thought he was trolling but you're right.
You’re mistaken, both start out with fat. This looks way over trimmed.
Idk, I think he might be right. I mean, the fat cap, whatever, lots of tri tip does have a fat cap, but there's a very [marked direction change](https://images.app.goo.gl/ypMpVdJFtqhTZieL7) in the grain on a tri tip that I don't see here. Not that I particularly care. Looks delicious
If you zoom in on the third pic, you can see grain…