Double Smoked Sous Vide Tri Tip

smoked salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt provides flavor without added smoke.

tri tip roast

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more budget-friendly.

wood chips

🥗Healthier: herb blend

💰Cheaper: no substitute

Herb blends can add flavor without smoking.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds richness.

Trim any excess fat from the Tri Tip.

Season generously with the seasoning of your choice.

Set your smoker to a low temperature or the smoke setting and smoke for 2 hours.

Make sure not to take the internal temperature past 120 degrees.

Remove and vacuum seal in a bag.

Sous vide cook at 133 degrees for 2-4 hours.

Remove and shock chill in some ice, and place in your refrigerator overnight.

The next day remove the Tri Tip from the bag, and re-season if necessary.

Smoke again at a temperature of 250 degrees until the internal temperature reaches 130 degrees.

Remove and cover for 10-15 minutes.

Slice and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens