Pecan Smoked Sous Vide Tri-Tip

[HighOnSmoke]

I cold smoked the tri-tip for 2 hours using Lumberjack Pecan pellets.  Once out of the smoke I gave it a light coating of EVOO
and seasoned it with PBC Beef and Game rub.  I then vacuumed sealed it and into the hot tub, using the Anova set at 132.


After 6 hours in the hot tub and a 15 minute rest, here is part of it sliced.


My plate with some mashed potatoes and gravy!


It was definitely tender and juicy with a light smoke flavor. 

[Pappymn]

I see a lot more room on that plate for some more meat!

[HighOnSmoke]

I see a lot more room on that plate for some more meat!

Oh that was just the first plate!  Now no leftovers to worry about! 

[SmokinKat]

Oh. My. Goodness.    If that's your helping, I'll take the rest of the roast!!   With a small mountain of those mashed potatoes.!!!   

Beautifully done!!

[teesquare]

OH....MAMA!!!!!

[ACW3]

Mike, you nailed it!!  That looks so good right now.  I'd say "Plate me", but I am too late.

Art

[muebe]

Sous Vide goodness Mike!

[tomcrete1]

My mouth is watering! 

[Savannahsmoker]

Mike that does look very tasty and thanks for another idea for sous vide cooks. 
I am going to try that Rib Eye next week.
Thanks and if there is any left I can drive down even in this cold.

[TMB]

That looks soooooo freaking good

[Savannahsmoker]

That looks soooooo freaking good

Yep, this is a perfect description.

[hikerman]

Nice cook and beautiful plate Mike! Those last two pics are the reason why whenever I start out to cookup a trisket I stop at 130F!  I love tender medium-rare beef. And a tri-tip is one of my two favorite beef cuts. The other being shorties. It seems a sacrilege to cook tender beef past 135F IMO! 

[smoker pete]

Lordy Lordy Mike      That is one PRIMO lookin' chunk of beef Mike! Exquisite ...