Cooking a diamond cut (tri-tip wannabe)

[badf00d]

They don't sell tri-tip anywhere near me without a special order. I went to one of the better butchers in the area, and he sold me a diamond cut. He said it's from the other end of the sirloin, and if I don't like it he'll order tri-tip for me.

I decided to sous vide it because we have a lot of rain this weekend, so it's currently dry brining in a vacuum sealed bag. It's around 2 pounds. Suggestions on temperature and time, and how to finish it? I know some of you (Breadhead and Jerod Broussard) sous vide a tri-tip, so any advice is appreciated.

[Jerod Broussard]

How thick is it?

[badf00d]

Jerod Broussard - the thickest part is almost 2 inches

[Jerod Broussard]

You could probably do a 12-18 hour/131 with a reverse sear.

I wonder if Potkettleblack has done this cut. I think he has sous vide everything but his couch.

[Potkettleblack]

Bit late due to RL, but yeah. Something like 132x8-12h. You need the length because it's a working muscle.

[mgaretz]

According to what I could find online, this is another name for the heel round, and it doesn't appear to be a tender cut. So I would up Jerod Broussard 's recommendation to at least 24 hours and personally I'd give it 48 hours at 131F with a reverse sear.

[badf00d]

Thanks guys What did you find online? I didn't run across anything useful.