1.6 lbs tri tip time and temp

Hi guys;

I’ll start this question like many on this forum. (haha)

This will be my first foray into sous vide.

I bought a tri tip for two reasons.
It’s cheap in case I screw it up.
Its a tough cut so I wanted to see how the sous vide faired.

So i’m wondering how long and how hot I should set the Anova?

And is there a website with a fairly accurate graph for different cuts/different times/ temps?


https://recipes.anovaculinary.com/recipe/sous-vide-barbecue-beef-tri-tip would be a decent guide to what you’re tryin’ to do. 

Cook times are solid and the recipe itself is delicious :slight_smile:

Regarding times/temps - I’ve traditionally used the Kenji guides in-app or online here: https://recipes.anovaculinary.com/user/j-kenji-lopez-alt then modified to my own personal tastes.


Skip the BBQ sauce in the bag.  If that’s what you are after, you can do that in a crock pot for $30.   Even Kenji Lopez-Alt wrote an article or four on why boiling meat in a bag filled with sauce/marinade/oil via SV yields sub-par results.

The temps and times are good, just pass on the sauce.  Pull the meat from the bag, add more rub, then sear it and slice.  

What I did and still do with an unknown cut is look at kenji etc. Pick the doneness temp and do it in a Ziploc so easy to check. 

So the tri tip was awesome!!!

Tender through and through. Couldn’t ask for a better outcome.

Next up, pork roast.