I am going to smoke a tip-tip roast tomorrow, I bought a blade tenderizer and coffee rub, and I will not be doing a reverse sear.
I am thinking the reverse sear will sear off the seasoning.
Found this on YouTube: How to make smoked tri tip | Jess Pryles - YouTube
You know it has to be good.
I think you will know when you pull it, sometimes the smoking gets enough on the outside and sometimes it don't. Just make sure you decide first, meaning you can't pull it at 130 then sear without a few other steps. If you really want a crust on a tri-tip you have to work on it too much IMHO.
Watched the video. I agree that the fat cap should be removed and the muscle has two grains and you need to watch for that. But I do not get the 'resting in a cooler, wrapped in butcher paper for 1 hour'. Especially after pulling the TT at 138d.
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UV light, vodka, vinegar, and/or cooking to 140*F with a 15-minute rest should do the trick
I agree with your word of caution. Good reminder. Thank you.
I love TriTip and have had success on my kamado cooking it whole. I also have Anovo circulator and cooked steaks searing them immediatly after drying them off out of the bath . However I've seen posts where some are sving TriTips and quick chilling , and searing them later for service. How can the IT get back to 130/135 by just searing on the grill? Seems to me the interior would still be cold! No???
Most folks either reheat the tri tip with SV and then sear or put it on the smoker to come up to 135ish then sear. You might enjoy reads Meathead's free publication (free to Pit members) on sous vide and sous-vide/smoking techniques:
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Why bother bringing out the SV eqipment twice! Seems like double handling. Unless youre doing a bunch for freezing, storing and serving later. Just SV it, Dry it, season and sear it on the day of service.
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