Tri tip – seared twice, 131 for 6 hours. Turned out amazing.

Seared the tri tip before the bath – 131 for 5 hours. Then pulled, dried, allowed it to cool, and seared in a ripping hot pan. Made a sauce with the drippings, fish sauce, pomegranate molasses, and maple syrup before mounting with cold butter. Served with jasmine rice and some hoisin-oyster glazed mushrooms, onions, and broccolini. Came out amazing!