tri-tip hybrid cook?

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rbnice1

Smoking Fanatic
Original poster
Jan 22, 2017
336
250
Has anyone done any smoked/sous vide tri-tips? I have not made one in years but my local butcher is stocking them and pushing them. Last one I made was tough and not great. Wouldn't mind trying it again but if I did I think a 2-3 hour cooler temp smoke then sous vide for 12-24 hours might be a good experiment. Thoughts?
 

clifish

Master of the Pit
OTBS Member
★ Lifetime Premier ★
May 25, 2019
2,911
2,979
Long Island, NY
I have smoked a TT to about 110 deg, vac pack and freeze. When I want it, I SV until about 125 and do a reverse sear. The worst thing you can do with a TT is over cook it. Needs to be on the rare side and sliced correctly.
 

dirtsailor2003

Epic Pitmaster
OTBS Member
Oct 4, 2012
21,934
4,162
Bend Oregon
Yep all the time.

The last one I did was cold smoked then I Sous vide cooked it as a Mississippi roast for 4 hours at 130°. Then seared it off.
DCD7E471-C191-4593-BF7F-AB3478E49328.jpeg
 
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bauchjw

Master of the Pit
OTBS Member
SMF Premier Member
Aug 3, 2015
4,494
3,762
Alexandria, VA
The only tough tri tip I’ve had is when a friend cooked it past well done in the oven….but not long enough to bring it to brisket style. Even when it wasn’t carved right it was only a little chewy!!
 

Carbon1960

Fire Starter
Jul 31, 2021
35
17
My go-to is Sous Vide to 130, let it cool off a bit then sear over coals. I don't like too much smoke on tri-tip.
 
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cutplug

Meat Mopper
Dec 31, 2020
253
163
Great Northwest
As stated slicing against the grain and keeping it med rare or rare is key.
A butcher at Safeway asked me one time how I cooked them as his was always tough!
 

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