Marinated Tri-Tip with a dry rub 24 hours in advance while vacuumed sealed. OUTSTANDING RESULTS.
I cooked the Tri-Tip at 132 degrees for 6 hours and blasted it on the grill until darkened and caramelized. This is my definitive way of making Sous-vide Tri-Tip for now on.
133 at 9 hours produced phenomenal results.