I've been doing it wrong? Tri tip is better at 138

[radshop]

When doing SV tri tip roast, I've always treated it like a steak and gone for the classic medium rare at 132. Then I knew I had some diners who would call that raw, so I compromised by going to 138. And darned if it wasn't better. More tender. Juicier. Better rending of fat. So I did another one at 138, and got the same result. Live and learn.

EDIT: time was 3-4 hours

[smokenoob]

only you know what your perfect temp is! Sounds like you have converged!

[Jerod Broussard]

Ok Mr what is the TIME???

[GolfGeezer]

How long do you SV for? I go 6.5 hours at 131* and never have issues with tenderness. If only going for say 4 hours, I can easily see how 138* would produce more tender meat. Whatever, if you love it, then that’s all that matters.

[Richard Chrz]

I find a tri tip loves a long bath as well. 6-8 hours,

[fzxdoc]

My tri tips love 131° at 12 hours. SV/sear of course.

[hoovarmin]

I went from 130 to 135 and experienced the same difference.

[labbq]

Also curious about the SV time and size of the tritip. I assume you are searing after the bath? My son loves tritip so am always looking for tips

[IdahoSmoked]

Love to see a pic of the inside ... how pink (or not) was it?

[randy.56]

I SV 5 hours at 135, then sear to about 138 to 140, coat with melted Kerrygold, then dust with my fav steak rub. Love some tri tip.

[Jerod Broussard]

Have to give this a go.

[Huskee]

Yum! Rubbin' her down with the Kerrygold sounds great.

[Huskee]

I've had crappy chewy tough tri tips and excellent tender tri tips, all at the standard 135-140 range. I wonder if, perhaps, it was less a factor of your finished temp and simply the specific hunk o' meat you was eatin' that day?

[randy.56]

Agree, I bought 4 so far first three were tender, 4th was a little tougher. All tasted great. They were all prime. All cooked with the same method, except first one. I SV it to 131 for 5 hours. Then learned to go to 135.

[JeffJ]

I cook them low/slow with a hot reverse sear at the end - medium rare.

[Skip]

I just did a Prime Tri Tip last weekend. 138 for 8 hours then Big Chill in an Ice Bath and refrigerator overnight. The next day an indirect warm up, brush with Ghee and Very Hot Sear to 140. It was very good. I wonder if 6 hours in The Bath would have been any different?

[realdocBBQ]

I just did one like a brisket the other day - smoked till bark set, wrapped and then taken up to 200ºF. Held for... about 2 hours in the toaster oven at 150. Came out phenomenal!

[Skip]

+1. I've done that too. Very Good IMO.

[tamidw]

I’ll need to try SVing a tri-tip. I always forget about that method of cooking. I generally put tri-tip on smoker at 225° for a while, then pull and sear on flattop with butter. Super yummy.

[Polarbear777]

I always do TT 132F for 12-18 hours.

The lower the temp exponentially more time it takes to tenderize (and pasteurize). A few hours at 138 will tenderize about the same as 10-12 at 132.

If a cut is already tender then just getting it to temp is enough, but for anything tough, I add time accordingly.

[johnec00]

Here's ours:
Prime tri-tip from Wild Fork
Dry brined with 1/4 tsp Lawrie's seasoned salt per pound day before
SV 6 hours at 138º
Brushed with tallow and seared with torch