Tri tip

time and temp recipes are all over the place to low temp this cut of meat. Someone please help a low temp newbie out. I'm not sure if chef steps considers this a tough cut, is there enough connective tissue to go 24 hours? I look forward to the communities help.

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fisher23

My favorite is 131° for 16-18 hours, this gives you a tender tri tip. I've done it at 4-6 hours but find it much, much firmer. Tri tip is has such a great flavor, the variants in time have to do with people's preferred texture.

mattpope

I've experimented anywhere from 130-155 with corresponding longer to shorter times. All came out good, but different textures. Start with 130 for 4-6 hours. It seems to be low in connective tissue. I like to finish it off on a ripping hot grill for about a minute (or less) a side. I will sometimes use a chimney starter and put a grate on top of it to maximize the heat.

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