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[Bentley]

Yep!  If you will eat BBQed chicken that has sat in a car for 15 hours in 90° temps, I dont fear beef juice!

...did you put the cooked back on the same platter you prepped on?

[mo-kid]

good lookin smoke bent! Now I am going to have to order some more tri-tip. Just wish I had a meat cutter to get those slices real thin. Loves me some beef sandwiches! 

[Yellow-03]

So far, Tri-Tip has not been my favorite cut.  I rarely see it around here in stores to purchase, so have never prepared it myself, only tried it in restaurants.  Every time, the texture has been kinda tough.  One place in Cincy that is supposed to be known for their Tri-Tip, I found it to be like Okie Smokie indicates... thin slices are chewy.  It was difficult to bite through a larger piece, and it kinda wanted to tear rather than slice easily with a knife.

Y-03 with no disrespect to the restaurants I’d be inclined to question the treatment of the tritip. I’m no chef but have prepared many tritips, both select and choice with varying methods between medium-rare to medium, and it is hands-down our favorite roast (outside of rib roast).
What you describe sounds to me as if the roast was sliced with the grain which can be quite a bit less tender than across the grain. It is an unusual muscle in that the grain runs two different directions.
If you can find one or two to cook yourself you might become a fan.

I would think this one restaurant in particular would know how to slice a Tri-tip (I know what you mean about the two different grain directions).  Their menu has variations of Tri-tip items throughout, and this is one of their specialties.  I think my expectations of what it should be, compared to what it is, may not be aligned.

I agree I need to cook it myself and see if my opinion changes, though.

[okie smokie]

How long would you sous vide the tri-tip, and what temp before searing? 

[hughver]

Two days ago I did a 2.4 lb. Costco pre-seasoned tri-tip via smoke/sous vide/ sear. I smoked at 155° for 1.5 hours (IT was 95-97°), sous vide at 130° for 5+ hours and seared on the gas grill at 575° for 1.5 minutes per side. I thin sliced across grain and it was fairly tender and tasted great. Having said that, when cut with a knife, there was very little toughness and chewed well, but when used for a sandwich the next day, it was tough to bite through without pulling. My next tri-tip will be smoked, sous vide at 130° for 48 hours and seared. I'll post results.

[Bar-B-Lew]

How long would you sous vide the tri-tip, and what temp before searing? 

I smoked for two hours.  Cooled in fridge.  Vac sealed.  Cooked for six hours at 135°.  I didn't sear.  My sandwiches were very tender.  I put them into portioned vac sealed bags and would heat for about one minute in the microwave in the bag.

[okie smokie]

How long would you sous vide the tri-tip, and what temp before searing? 

I smoked for two hours.  Cooled in fridge.  Vac sealed.  Cooked for six hours at 135°.  I didn't sear.  My sandwiches were very tender.  I put them into portioned vac sealed bags and would heat for about one minute in the microwave in the bag.

Smoke temp? Looks great and I'll bet it was very tender.
 

[Bar-B-Lew]

I don't remember...somewhere between 200-250

[Bentley]

No wonder I did not like the 1st sous vide Tri-tip at 22 hours...Take my word for it, you do not need 48 hours.  This was the 22 hours at 135° and you could cut it with a spoon.  Not the texture I am looking for when I eat Tri-tip, I am gonna try your and Lew's 5-6 hour method, then sear and see how I like it.  It sounds perfect for my taste.

[hughver]

Not the texture I am looking for when I eat Tri-tip

It appears that you did not sear, how was the flavor?

[Bentley]

I put it under the oven broiler, but that did not do much.  That is why it will go on the Memphis Pro next time, no short cuts!

It was great tasting, just to tender for me.  Certain cuts have to have certain textures for me to enjoy them.  I have not eaten a lot of calf's liver, but it had that texture and I despise it! 

[Bentley]

Been eating a lot of it lately!  So tired and sore from splitting wood, this had to be done, ala broiler and oven!  Still pretty good.  I swear I was cutting cross grain, but I don't think I did! Much more rare then the photo shows, maybe even a little to much!

And yes, I like creamed peas!

[Bentley]

[okie smokie]

Looks tasty. Costco has pre-seasoned tri-tips that I was thinking about serving to guest next week, anyone ever try their pre-seasoned version?

Yup.  Very well seasoned and good quality TT.  I did one as a low slow brisket-like and it came out great. 

[Brushpopper]

It does to me.  I would have sliced it in lengthwise direction, for lack of a better term.  Looks mighty tasty no matter how you slice it.