Tip o' tri-tip sous vide

[dcarch]

But obviously- you'd not take them to temp in the SV bath..would you? You'd finish to temp in the smoker. I'd think?

This may sound crazy, pulled pork done at 145F, smoked at the same temperature.

A slightly pink pulled pork. Juicy, tender, flavorful, but no bark.

If you want bark, which is not that important for me, I suppose I would freeze the meat for a little then smoke it at a high temperature.

Some people cold smoke first then sous vide.



dcarch

[Mark R]

I have done both butts and brisket then smoked after - most excellent! Post to come. I have another butt in the smoker right now after 8 hours at 170°. To me you need the higher temp to break down the collagen, it won't break down at 140°. But that's just to me, the results are awesome!

[Ozric]

I love the way this thread is going, and am looking forward to the mentioned new threads!

[Abelman]

Now we're getting somewhere

This could get touchy

[HawgHeaven]

I been thinking aboot ways to be KCBS legal with this method. It might take some hi-tech maybe, butt if you set up a sous vide gig over charcoal... a little tougher to control, butt doable I think. Rules say you gotta use charcol or wood... hmmmm...

[Mark R]

Phil, if you have 120volt power I don't see why you couldn't. It's not that much different than marinating for 8 hours.....well it is different butt! As long as you finish in the smoke with a fire burning
Prolly won't fly butt....
I'll get a thread out tomorrow.

[Conumdrum]

Thanks (to all!).

Another good idea, just bad timing. My Red Dragon Weed Dragon showed up yesterday.

It's funny. I left my backyard partially unfinished last summer after I moved in, planning to finish this summer. Well, a mess of low-lying weeds that are difficult to pull took over, and I've been puzzling about how to deal with them (having dogs and all). What I was looking for was a propane torch for lighting sticks (I want to have a fire pit built by the time the Mancation shows up in May) and charcoal and found that the best one (made in the US of US components; WITH a regulator) for home use was the RDWD. Torching weeds had never occurred to me. The videos on how they work are fascinating. What synchronicity! Now I just need to get a cart for my 20 lb tank.

That's what the wife is for, carry the tank, let the man deal with the fire end. Two 20 lb tanks means she can still carry a cooler with beer, jerky, and smoked cheese, you gotta eat while you work.

[Richtee]

That's what the wife is for, carry the tank, let the man deal with the fire end. Two 20 lb tanks means she can still carry a cooler with beer, jerky, and smoked cheese, you gotta eat while you work.

[Mark R]

That's what the wife is for, carry the tank, let the man deal with the fire end. Two 20 lb tanks means she can still carry a cooler with beer, jerky, and smoked cheese, you gotta eat while you work.

Son, if Louie get hold O you, you gonna be beat wet pulp.

[Ozric]

Now you know why I'm divorced. duck-n-frickin-run

[Conumdrum]

I said it, you didn't. I would never treat my wife like that, she would help me as much as she could. Really. She would call me every 10 minutes to make sure I ain't sent fire towards the house.

I been married almost 30 years. No way in hell she would carry that stuff or call me every 10 minutes. I love her dearly. Just a joke, but wishful thinking eh? Any woman that can carry that willfully, lets go back to this commercial: Remember it? Cold War classic.

http://www.liveleak.com/view?i=322_1372274991

[tenacious bee]

I remember that one LOL!!

[dsgarner06]

Looks like a great way to cook a tri-tip. One of these days I'll convince the wife to get a sous vide... in the meantime I'll just live through you guys who actually have one. Thanks for sharing and making me hungry this morning!

[Ozric]

Looks like a great way to cook a tri-tip. One of these days I'll convince the wife to get a sous vide... in the meantime I'll just live through you guys who actually have one. Thanks for sharing and making me hungry this morning!

Um...you're welcome. I think.