Sous Vide + Charcoal Charred Tri TIp

[Jerod Broussard]

jumbo7676 I'm pretty sure I was in the 3-4 hour range at 131.5. Depending if it was an individual steak or the whole thang.

[Troutman]

Depends upon the size of the roast but no I generally do about 3-4 hours. I want a softer finish to the meat.

[bbqLuv]

Looks Amazing, fantastic,
Happing grilling at its best, and PBR too.

[nmautone]

I actually cooked two, simply because I always want leftovers! Great for steak and eggs and tacos, of course, but wow does it make great quick stir fry with buckwheat noodles and caramelized onions and carrots.

[jumbo7676]

OP did 131/7. Do you do similar time and temp?

[jumbo7676]

OP did 131/7. Do you do something similar?

[Troutman]

I've done tri-tip about everyway imaginable from grilling open flame to smoking low and slow and must admit your method is probably my favorite as well. I also do large cuts of Picanha the same way. It's difficult to get the edge to edge pink, medium rare finish otherwise. Well done sir !!!

[Steve B]

Wait. You have leftovers?
How is that possible with such an outstanding piece of meat like that.

Great cook.

[fzxdoc]

Great looking cook. Congrats!

Kathryn

[Jerod Broussard]

Sous vide is the only way I'll do tri-tip. Awesome cook right there!!

[smokenoob]

Great lookin’ TT!

[TripleB]

Gorgeous and nice char. I always like some char on my TT. Great job

[Jfrosty27]

Man that’s a winner. I’m drooling.

[Oakgrovebacon]

Looks perfect! One of my favs also.

[nmautone]

Tri Tip has always been one of my favorite cuts and provides unbelievably delicious and versatile leftovers. (LOVE my leftovers!) Think I finally perfected it! This one was very lightly brushed with bacon fat, alder smoked salt, pepper, garlic powder and cumin, cooked Sous Vide at 131 for 7 hours, then charred on my Weber Summit Charcoal Grill. I was absolutely in heaven sopping up the juices with some homemade crusty sourdough.