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I've done this. The first time was a family event, I cooked a 17lb brisket. People were eating, but not really saying anything. When I went to fix my plate, the brisket was GONE! 'Nuff said! Sent from my iPad using Tapatalk

Happy to see you are on board with both the sous-vide kick and tri-tip! I just did my first 2 TT in SV last weekend and you have something to be excited about. I did mine at 131 for about 28 hours and then ice bath for a full hour before into the fridge for a rest. I did not sear first, but ended up doing a hard sear before plating. A few weeks ago, I did a similar cook with London Broil and warmed the beef back up after a full chill at 120 in the bath prior to a hard sear. Was amazing- SWMBO said the tri from last weekend was the best ever... ever... ever... The other TT I put in SV is in the freezer now for an evening when I feel lazy- So excited to see and hear how your first cook went! Cheers- P

MAJOR SCREW UP UPDATE ALERT! Ok, KKers, as many of you know it's the liturgical season of Lent. I'm also a Catholic. During Lent on Fridays, we abstain from eating meat. Sooooooo, the Tri Tip that was going to hit the plate this evening is going to hit the plate tomorrow evening. I'm so sorry about this. I should be able to count better than that! I'll post the Tri Tip cook when it happens. I took it out of the bath and it feels amazing. We'll see how it tastes in a dy or so. Thanks for understanding. Mea Culpa, Mea Culpa, Mea Maxima Culpa!

That coffee cardamom brisket you just posted is hard to beat! Sent from my iPad using Tapatalk