I'm going to prepare a 3 lb Sirloin Tip Roast for dinner tonight. I've had it in the sous vide bath for about 40 hours now. I'm planning to pull it soon, cold shock it and finish it this afternoon. Looking for advice on the best way to finish it.
I've read a number of posts from folks who sear their tip roasts after bringing up to temperature. I can certainly do this, but was wondering how it would be to bring the roast up to temp in the smoker to get some flavor on it before reverse searing.
Alternately, I could leave it in the sous vide bath for another few hours, then pull it and go directly to searing it. But I'm worried that might be pushing it a bit long in the bath. That will make a total of 45 hours or so in the water. Is that too long for a 3 lb roast?
Any thoughts or advice would be appreciated.
I've read a number of posts from folks who sear their tip roasts after bringing up to temperature. I can certainly do this, but was wondering how it would be to bring the roast up to temp in the smoker to get some flavor on it before reverse searing.
Alternately, I could leave it in the sous vide bath for another few hours, then pull it and go directly to searing it. But I'm worried that might be pushing it a bit long in the bath. That will make a total of 45 hours or so in the water. Is that too long for a 3 lb roast?
Any thoughts or advice would be appreciated.
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