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Double Smoked Sous Vide Tri Tip

One disadvantage of Sous Vide cooking is that the meat is usually missing the smokey flavor that you get when you smoke it. I have tried smoking it both before and after the sous vide cook, but it still seems to be missing that smokey flavor.

So today I decided to try something new. Smoke both before the Sous Vide cook and then smoke again after the cook. Will this give me the smokey flavor I am looking for? Watch the video to find out.


Beef Tri Tip

Seasonings of your choice (I used Montreal Steak Seasoning)

Start by trimming any excess fat from the Tri Tip. Season generously with the seasoning of your choice.

Set your smoker to a low temperature or the smoke setting and smoke for 2 hours or so. Make sure not to take the internal temperature past 120 degrees.

Remove and vacuum seal in a bag. Sous vide cook at 133 degrees for 2-4 hours. Remove and shock chill in some ice, and place in your refrigerator overnight.

The next day remove the Tri Tips from the bag, and re-season if necessary. Smoke again at a temperature of 250 degrees until the internal temperature reaches 130 degrees.

Remove and cover for 10-15 minutes. Slice and enjoy!

To watch me prepare this recipe step by step simply watch my video below.


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