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and chopsaw and jlinza, Thanks! :emoji_astonished:

Christmas Travel Meat question: We are traveling to Colorado to meet my son and his family from CA. for Christmas. I plan on smoking a brisket and some tri tips to take with us. I will have a sous vide to warm the meat. My question is, do I slice the meat before vacuum sealing or not? Anyone...

No wrap, no spritz. This has to be the easiest cook on the planet.

Just under 6 hours at 250, pulled at 193 (was shooting for 190 but got distracted). A little of the bark come off on the tongs when wrapping for the cooler and was to die for. Rested about 2 hours and sliced. Great taste, good consistency and juicy. Works for me.

I've done 2 of these so far and they both came out great, I didn't notice any off taste. I've got another going now, I'll know tonight.

You might look for a Morton's Smokehouse Tri Tip. They are marinated and cryovaced, but turn out pretty good when treated like a brisket. Aldi carries then usually.