Porter Road Tri-Tip: Reverse Sear or Sous Vide?

[rmeugene]

I have googles and read thru a plethora of posts. I am REALLY good at reverse sear on thick steaks using my pellet smoker/gasser combo. I have not done much with my sous vide(Anova Precision) other than heat stuff up. But I am willing to give it a go with this Tri. I was going to just smoke it at 225 until 120IT and then reverse sear to 135. Of course starting out with a 24 hour dry brine with Mortons Kosher.

[TripleB]

You would want a crust or bark on your TT. SV and reverse sear won’t do that. So my 2 cents…

1) SV to 110 IT. Pat dry and season with your rub.
2) Grill (front sear) till you get the crust/bark you want
3) Move it over and finish indirect.

FWIW

[shify]

You are mixing up your terms.

Cooking/smoking at low temp and then searing to finish is a reverse sear. The reverse part is that you sear to finish vs sear first.

That being said a reverse sear is my favorite way to cook Tri-tip. I do it at a slightly higher temp, probably around 300 and then sear to finish. That’s how I did the Tri-tip below last week. I think I generally take it to around 125 before searing.

[rmeugene]

I see where you are stating I am mixing up my terms. Just meant that I would do the reverse sear process by taking it up to 120 on my pellet smoker then sear it on my grillgrates on the gasser.

[HawkerXP]

Reverse sear for me.

[CaptainMike]

Either way works. My favorite method is on the SMG, which is basically reverse sear-ish. I'll SV TT's if I'm doing more than 2 or 3, just for consistency and reliable results across the board.

[T-bone]

SV at 120 for 2-3 hours. Pat dry. Lightly coat with duck fat or beef tallow. Season and sear.

[Old Glory]

I cook them both ways. SV is easier and gives foolproof consistent results. I like reverse searinj in a charcoal grill best. However the pellet grill is nearly as good.

[Redwng]

My favorite way is to reverse sear to get a good crust. Here is a pic of a TT off my LSG pellet grill.

[JCBBQ]

If you haven’t done SV, then I say do it! It’s gonna be fun and you’ll never have to wonder about it. Add this to your arsenal! Personally, I prefer it grilled - it adds some flavor you can’t get w SV. However, I enjoy both ways.

[barelfly]

Reverse sear for me as well with a tri-tip. I have not done SV with TT, but I’m sure it would turn out great results if you sear over charcoal so you get that additional flavor. this is how I do big ribeyes that I cut from sub primals from Costco.

have fun on your cook!