Tri tip SV ?

[JIMSMOKES]

Had a tri tip that had to be cooked but will be a couple days before we want to eat it. Cooked it yesterday cooled and put it in fridge.
If I reheated in SV and let it go for a extended period. (8-12 hours)Would it end up being tenderer or just mushy?

 

[Colin1230]

Jim,
When I have vacuum sealed leftover beef and SV'd, it has turned out great.

 

[JIMSMOKES]

Well I'm fixin to find out. Put it on this mornin @140 before I left for work.

 

[tbern]

hope it turns out good for you, let us know!

 

[SmokinEdge]

Had a tri tip that had to be cooked but will be a couple days before we want to eat it. Cooked it yesterday cooled and put it in fridge.
If I reheated in SV and let it go for a extended period. (8-12 hours)Would it end up being tenderer or just mushy?

You should be fine. 140 will reduce a chuck roast to mush but it takes 48 hours plus. In all reality you could have just reheated the steak after work, should only take about 1 hour at 140 to come to temp.
You may notice the meat being a little soft but otherwise should be fine. Personally I probably would have ran it at 131 for all day. That’s the temp where pasteurization starts and is bare minimum for food safety.

 

[JIMSMOKES]

Ended up with temp being set at 131 instead of 140. Guess I didn't hit enter. LoL Nice pepper forward flavor will make some good sammies tomorrow.

 

[tbern]

Wow, looks delicious, enjoy!!