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The other day I posted a marinated trip tip I did SV. this one was dry rubbed. I wanted to cold smoke it but there wasn't time. This one was sprinkled with smoked sea salt then a light coating of granulated garlic then my normal rub all this within an hour of the bath. 135.5 for exactly 2 hours then seared in cast iron pan. Made an Adam Perry board dressing. Taste and texture was incredible. Something out of a high end restaurant BUT I am trying to get more of a classic smoked taste. Want to be able to mix SV with some cooking I do for people. Any tips are more than welcome. Really trying to incorporate SV