138 degrees for 3.5 hours, and then finished it with my sear pro in a cast iron (insanely fun!)
I'd say it's hard to beat. I've always found tri-tip to be a bit chewy but with all the marbeling, it came out soft and tender. Definitely a little fatty to eat too much of, so we only cooked half the cut, and the rice and greens were a nice and necessary balance. 😊
by Robosnork
1 Comment
I’m about to do my 3rd tritip. I’d say your texture issue is slightly too high temp and not long enough, I’d never do these for less than 5 hours personally and recommend 7 or my preferred 8 hours in the SV for 133F then I finished in the smoker or oven for a nice bark. I always dry brine in fridge for 24 hours prior or overnight at least.