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Tri-tip is a flavorful cut of meat from around the sirloin region. It is usually grilled and cut across the grain to help make it more tender and with sous vide it can benefit from extended cooking times.
The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours. Eight hours will give you a more tender, but still toothy result and 24 hours will result in super tender meat. I usually prefer somewhere in the 10 to 12 hour range.
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