Prime Tri Tip what went wrong?

[Nefarious]

Looks like you cut it with the grain. On tips found across grain makes for better chewing.

i think that has been discussed previously.

 

[clifish]

Odd for sure. Slicing is usually the issue with toughness (as already mentioned). I like my TT's sous vide, then cooled to 38 and smoked to 130-135 and seared with a torch temp is depending on the company. i like them bloody as hell, wife does not, some fam do not. Never had a tough one with that process.

So you SV the tri tip before smoking? what temp do you take it too in the sv and for how long? I have been doing the opposite smoking to 110 deg, vac pack freeze, the SV to 132 and finally sear. Have had mixed results with tenderness.

 

[sandyut]

131-135 for 4-6 hours, then chill, smoke to similar temp and sear. The juices stay in the meat more this way.

 

[OldSmoke]

I have had good luck smoking until 130ish, let it rest for ten minutes, then reverse searing for one to two minutes per side.

 

[chopsaw]

I have had good luck smoking until 130ish, let it rest for ten minutes, then reverse searing for one to two minutes per side.

I've only done 1 , but that's how I did it . Smoked in an MES 30 to an IT of 120 . Short rest , then into a screaming hot cast iron skillet .


Sliced 90 degrees to the grain direction .