SVQ Tri-Tip

[smokinsteve]

Any time/temp ideas? Season before or after SV? I'm thinking season after SV and before smoking.

[rodkeary]

131 for 4-6 hours, ice bath, season, smoke/sear.

[Old Glory]

129 for 3-4 hours then sear off on blazing charcoal. S&P before SV.

No need for ice bath if eating straight away.

[Steve B]

SPG a couple of hours before the SV bath. Seal it up and go 130* for 3-5hrs.
Go with lump charcoal if you have it. Get it ripping hot.
Pull the tri-tip and shock it for 5-6 minutes.
Go caveman style and sear it right on the blazing fire, no grates. Turning every 20-30 seconds until you get the char you’re looking for and rest it for 5 minutes while you get everything else set up for dinner.

Damn. I just made myself hungry. Gotta go through the deep freeze and look for one.

[bbqLuv]

Making you hungry and me too.

[rickgregory]

Do you want to smoke it or just sear? A couple of the replies have you searing after the SV but if you want smoke flavor that won't get you much. It's easier, but it's different.

EDIT: OK, now that breakfast is done..

For tri tip, you want it medium-rare ish (shading to medium for my taste, but just barely) BUT... you don't want it more done than medium. So, you could do the QVQ approach where you season, smoke to ~120-125F (don't forget carryover), then shock it, bag and SV, following the above methods.

The key here is that you want to measure smoking temp in the thinner part of the muscle. It will all get to your desired temp in the SV but if you measure the temp during the initial smoke in the thicker part of the tri tip, the thin part will be overdone and you can't reverse that.

If the smoke + SV time is more time than you want to spend on the day you're serving this then I'd smoke, shock, bag and seal and refrigerate. Then when you want it, SV and sear.