So it was really good ! This time I still marinaded in Soy Sauce overnight.... But because it had been a bit salty before, this time I used Kikoman reduced sodium soy sauce, and it was just right
Seasoned only with granulated garlic and pepper.
I intended to do it for 24 hours, but pulled it at 16, as we were pressed for time before a show. So 16hrs @ 135 F
So the flavor was excellent ! The doneness was very close to my ideal... medium / rare...
Could have been a touch more tender. I mean, compared to red meat cooked most other ways, it was quite tender, I'm just expecting meat to melt in my mouth with SV nowadays Spoiled I guess. Long story short, next time, 24 hrs for sure... And maybe @ 133 F ?
Probably do another Tri Tip next week. Got a couple in the freezer still