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.