SV Santa Maria Tri Tip

thetrim

Store bought Santa Maria marinated.  Tri-tip at my local Winn-Dixie.  SV at 130 for 5hrs. 

One tip I like is that I always remove the brackets from the back of my dome thermos.   We'll it turns out those make damn good vacuum bag holders for the bags w my cooler when I SV something.  
 
Took it out and put it in the fridge.  Then on the MM at 300 for 4mins/side.  Top & bottom. Pulled.  Got temp up to 600 did 1 min each all four sides.   Let it rest for 10 mins then sliced.  

It seems the pics are all out of order - I'm sorry for that . 

thetrim

This is a little bit better $$$ shot
The last time I posted a tri-tip cook, someone pointed out the different grains running in this cut.  Thank you very much; this one was served up much better.   

saluki2007

Damn son. You killed it on that one. 

Hntnhrd

Sv really intrigues me. Does it break down the meat while not getting the internal temp to high and being well done? Sometimes my tri tip come out a little " tuff". 

bgebrent

Helluva crust!  Was that much crust tasty brother?  Nice cook.

JohnnyTarheel

Nailed it... 

thetrim

Hntnhrd said:

Sv really intrigues me. Does it break down the meat while not getting the internal temp to high and being well done? Sometimes my tri tip come out a little " tuff". 

SV helps ensure you don't overlook based on your preferred final temp.  
The last time I did a tri tip I cooked it a little more than I did this one.  I didn't overlook it at all, but it did seem a little bit tough.    I also didn't SV it.   But I cut it all one direction.  Someone in here showed me the different grain thru the roast and I cut it different this time.  That made a difference and was the reason my last one was a little tough.