# 1.6 lbs tri tip time and temp

**URL:** <https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746>\
**Category:** Anova Precision® Cooker\
**Created:** [April 8, 2016, 8:31pm UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746 "2016-04-08T20:31:34Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![druvius](https://avatars.discourse-cdn.com/v4/letter/d/5fc32e/32.png) [@druvius](https://community.anovaculinary.com/u/druvius)\
**Post date:** [April 8, 2016, 8:31pm UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746/1 "2016-04-08T20:31:34Z")

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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?

  

Drew

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**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\
**Post date:** [April 8, 2016, 9:35pm UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746/2 "2016-04-08T21:35:27Z")

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[Sous Vide Barbecue Beef Tri-Tip](https://recipes.anovaculinary.com/recipe/sous-vide-barbecue-beef-tri-tip) would be a decent guide to what you’re tryin’ to do.&nbsp;

  

Cook times are solid and the recipe itself is delicious 🙂

  

Regarding times/temps - I’ve traditionally used the Kenji guides in-app or online here:&nbsp;[Sous Vide Recipes by J. Kenji López-Alt](https://recipes.anovaculinary.com/user/j-kenji-lopez-alt) then modified to my own personal tastes.

  

Cheers!

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [April 9, 2016, 3:06am UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746/3 "2016-04-09T03:06:39Z")

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Skip the BBQ sauce in the bag. &nbsp;If that’s what you are after, you can do that in a crock pot for $30. &nbsp; 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. &nbsp;Pull the meat from the bag, add more rub, then sear it and slice. &nbsp;

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**Author:** ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)\
**Post date:** [April 9, 2016, 10:14pm UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746/4 "2016-04-09T22:14:10Z")

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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&nbsp;to check.&nbsp;

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**Author:** ![druvius](https://avatars.discourse-cdn.com/v4/letter/d/5fc32e/32.png) [@druvius](https://community.anovaculinary.com/u/druvius)\
**Post date:** [April 9, 2016, 11:41pm UTC](https://community.anovaculinary.com/t/1-6-lbs-tri-tip-time-and-temp/746/5 "2016-04-09T23:41:20Z")

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So the tri tip was awesome!!!

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

Next up, pork roast.

Drew