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Author Topic: Smoke and Sous Vide Tri-Tip  (Read 5878 times)

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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #45 on: December 08, 2018, 11:42:35 AM »
Let's do this again.  Front is another peppercorn marinaded tri-tip from Sam's and back left is a two bone rib roast about 6#.  I smoked them at 200° on the MAK for about 2.5 hours.  They are in the fridge cooling off now.  Going to vac seal and through in sous vide for six hours at 135°.



Back left is 8# pork shoulder that is now in a beer bath in a covered pan on the Memphis with two racks of STL ribs.
« Last Edit: December 08, 2018, 12:56:49 PM by Bar-B-Lew »
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #46 on: December 13, 2018, 01:27:48 PM »
Here is half of the tri tip that I sous vide yesterday for about 7 hours at 135° after smoking for 2 hours at 200° on the MAK on Saturday.








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yorkdude

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Re: Smoke and Sous Vide Tri-Tip
« Reply #47 on: December 13, 2018, 01:46:35 PM »
That looks really good "Lew".
Nice job.
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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #48 on: December 13, 2018, 08:33:46 PM »
Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #49 on: December 13, 2018, 08:59:16 PM »
Quote from: Bentley on December 13, 2018, 08:33:46 PM
Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!

That's awesome.  I like the smoke and sous vide method on this cut.  It was melt in your mouth tender.
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KrautBurner

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Re: Smoke and Sous Vide Tri-Tip
« Reply #50 on: December 14, 2018, 10:18:23 AM »
I did similar with a Round Roast

rubbed it with SPG and Paprika
smoked for 4 hours (IT never got above 120)
then vac sealed it with a couple pats of butter

SV'd @135 for about 20 hours then threw it in the fridge overnight,
sliced thin

it made the most amazing french dip sandwiches   (I really wish I had taken pictures)
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LowSlowJoe

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Re: Smoke and Sous Vide Tri-Tip
« Reply #51 on: December 17, 2018, 09:32:44 AM »
Out of everything I've done Sous Vide so far. ( not that much, but enough )  I think Sous Vide Tri-tip is one of my favorites...  Smoke that thing for a couple hours, let cool a bit, vacuum seal, and sous vide for 3 or 4... wow, tender, moist, and delightful.
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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #52 on: December 17, 2018, 03:07:40 PM »
If the remaining 7 are as good as #1, I am going to be very pleased with the rest.  Super tender!

Quote from: Bentley on December 13, 2018, 08:33:46 PM
Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!
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Bar-B-Lew

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Re: Smoke and Sous Vide Tri-Tip
« Reply #53 on: December 17, 2018, 05:25:02 PM »
Quote from: Bentley on December 17, 2018, 03:07:40 PM
If the remaining 7 are as good as #1, I am going to be very pleased with the rest.  Super tender!

Quote from: Bentley on December 13, 2018, 08:33:46 PM
Got 17+lbs today from RD so will have to try a sous vide & then grilled one in the next week!

How did you cook it?
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Bentley

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Re: Smoke and Sous Vide Tri-Tip
« Reply #54 on: December 17, 2018, 05:26:36 PM »
Just Grilled this one on the Pro!
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