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Cooking a diamond cut (tri-tip wannabe)

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    Cooking a diamond cut (tri-tip wannabe)

    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.

    #2
    How thick is it?

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      #3
      Jerod Broussard - the thickest part is almost 2 inches

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        #4
        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.

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

        #5
        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.

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          #6
          Thanks guys What did you find online? I didn't run across anything useful.

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