• Erik

Hickory Smoked Sous Vide Tri Tip



Here I combine once again two of my favorite cooking methods. Sous Vide and Smoking. It really is the best of both worlds, and I would highly recommend if you haven't tried it yourself yet. You will find it difficult to cook it any other way, as why mess with perfection?



Ingredients:


Tri Tip (I had two weighing 3 pounds a piece)

Seasonings or Rub of your choice



Season your Tri Tip with the rub of your choice. Vacuum seal your Tri Tip in a bag and cook in a Sous Vide bath for 5-7 hours at 135 degrees Fahrenheit. Larger Tri Tips should be cooked at least 3 hours, or longer if time allows.



Once cooked remove from Sous Vide bath and place in container filled with cold water. Add ice on top to shock chill the Tri Tip and place in the refrigerator for a few hours or overnight.



Remove Tri Tip from bag and keep wet and cold until your smoking method is ready. Make sure to save the bag juices for gravy.



Smoke at low temperature (200-225 degrees) until Tri Tip reaches an internal temperature of 125 degrees. Make sure to add wood chunks or chips during the cooking process, I used Hickory. Remove and prepare a high heat method to sear the meat.



Sear the Tri Tip for a minute or two on each side. Remove and allow to rest for 5-10 minutes. Slice against the grain and enjoy!



Watch the video below where I show you the whole process, step by step.