Sous Vide Smoked Tri-Tip

Sous vide BBQ is one of my new favorite things. I thought I would try something I couldn’t find on the internet and smoke some tri-tip after taking a sous vide bath. The end result was a super tender, smoky piece of meat which paired great with grilled veggie salad and grilled tomatillo salsa.

Author

Nick Roush

Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! Constantly cranking out delicious food with the aid of Anova, and sharing his best recipes with all of us!

Prep Time: 00:15

Recipe Time: 07:00

Temperature : 131F / 55C

Ingredients

• 1 lb tri-tip steak
• 2 oz salt
• 2 oz pepper
• 1/4 oz curing salt

Directions

1. Set Anova Sous Vide Precision Cooker to 131°F / 55°C
2. Rub tri-tip with salt, pepper, and curing salt
3. Seal steak in bag
4. Cook for 6 hours

Smoker Finish

1. After 6 hours, prepare an ice bath. Submerge tri-tip into ice bath for 15 minutes. This will lower the internal temperature to ensure the smoking does not overcook it.
2. Remove tri-tip from ice bath and bag, and dry off. Add additional seasoning if required.
3. Smoke tri-tip for 1 hour between 225-275F.
4. Remove, cover with foil, and rest for 15 minutes.
5. Slice and ENJOY!