Hey all,
There was some ambiguity on tri tip times and methods on some other threads so I wanted to report back with some results.
I preseared in cast iron, bagged, and then cooked at 120F for about 2 hours, then increased to 132 for about 45-1hr. Chris's recommendation was for 30 minutes, but a full size tri tip wouldn't reach internal temp that quickly, I checked after 30 minutes and it was at about 127. I pulled it, added chef steps house rub (SO GOOD) and seared over red oak (as is the tradition in this part of california).
FANTASTIC result. Everyone was saying it was the best they'd had.
After the first passing of the (full) plate, this is all that was left. It was gone shortly afterwards, but I snapped this quick picture!
