Smoked Tri-Tip EASY MODE - Sous Vide Smoking!

Smoked Tri-Tip EASY MODE - Sous Vide Smoking sounds crazy but its an amazing way to cook a lot of tri-tips at once. The basic idea is as follows: Prepare the meat, add a rub, marinate the meat, smoke the meat to 120 degrees F, vacuum seal the meat, put it in ICE to cool it ASAP, label and freeze. Do this until you want to eat some smoked tri-tip. Then break out your Sous Vide, add the now frozen tri-tip, set to 133F and let it go for at least 3-4 hours. Using this technique allows bulk purchase of meat which drives the unit price down, plus maximizes time spent as you'll only have to smoke once every 5 tri-tips.
Basic Rub: (makes 4-5 tri-tip's worth)
2/3 cup Kosher Salt
2 TBLS Garlic
2 TBLS Chili Pepper
2 TBLS Black Pepper (Freshly ground)
1 TBLS Tumeric
1 TBLS Red Pepper Flake
1/2 TBLS Cinnamon
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mans went from skyrim to tri-tip

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[@MAGAMAN]

I have that exact same meat thermometer.

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cheese