Alder Smoked Sous Vide Tri Tip

[Wingman]

I have to admit... I'm digging on this Sous Vide hot tubbing gig. Juat as long as I can get some smoke time in the mix. This cook I did a couple Tri Tips cold smoked with Alder pellets using the Amaze-N-Tube-Smoker (1.5 hours). Then seasoned with pepper, onion powder, garlic powder and sea salt. Vacuum sealed and into the hot tub @ 134 F for 6.5 hours. Man it smelled so good through the bags as it was cooking... Once done I re-seasoned with salt and pepper and then onto my Yoder YS640 for a sear and a mopping of garlic butter. It came out amazing to say the least. I hope you enjoy the show below.

Come on Craig...

Recipe

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[Bassman]

I definitely want some of that! Have some Sous Vide .

[SMOKE FREAK]

Great lookin TT Rob...But seriously I can cook a great lookin TT in a lot less than 8+ hours...Just sayin...

[Wingman]

Great lookin TT Rob...But seriously I can cook a great lookin TT in a lot less than 8+ hours...Just sayin...

Craig, you are correct.. But when it comes to tenderness... From my experience there is a big difference. Sous Vide is more tender. I look at it this way, Sous Vide is great if you have the time to wait. Even better would be dry aging the meat for weeks.

[Ryan]

Looks great! Question- does cold smoking for an hour and half impart a smoke flavor? The reason I ask is I thought I read someplace that the colder the meat the more smoke you have to apply. So I'm just curious how this compares to a Craig cooked tri-tip. (I have a sous vide just don't have time to use it so I'm not a basher)

[SMOKE FREAK]

I'm not trying to be a basher...Just not a supporter...That's all...

[Fishawn]

Excellent video and cook Rob! On the list to try

[Ryan]

I'm not trying to be a basher...Just not a supporter...That's all...

I know you're not, others are. I think we're kind of in agreement on it about be able to cook just as good of a steak on the grill.

[Wingman]

Looks great! Question- does cold smoking for an hour and half impart a smoke flavor? The reason I ask is I thought I read someplace that the colder the meat the more smoke you have to apply. So I'm just curious how this compares to a Craig cooked tri-tip. (I have a sous vide just don't have time to use it so I'm not a basher)

It does pick up a light Smokey flavor. You can smell the smoke through the plastic bag as its cooking as well.

[Ryan]

It does pick up a light Smokey flavor. You can smell the smoke through the plastic bag as its cooking as well.

thank you, I've been curious about that.

[Wingman]

I'm not trying to be a basher...Just not a supporter...That's all...

Basher never entered my mind. Everyone is entitled to their likes and dislikes. I was not a supporter or believer until I gave it a try. Too bad we are not neighbors... I'd come over with a bottle of Jack and some Sous Vide beef and see if I can get you hooked.

[SMOKE FREAK]

Naw I don't think even drinkin JD would change my way of thinkin on this

Didn't mean to hijack yer thread Rob...

Back to the awesome lookin TT...
Know it has to be good...

[jwbtulsa]

I'm with Craig. Food gets cooked over fire. HOWEVER, that's some damn good looking tri tip. And I eat it every week. Nice job.