Preheat your SousVide Supreme water bath to 134 degrees Fahrenheit

Place your tri-tip in a vacuum seal bag, add your grass-fed butter, then vacuum seal

Submerge your tri-tip in the water bath for a minimum of two hours but you can leave it up to six with no issues

Once removed, pat dry your tri-tip and heat a cast iron skillet on your stove top or your grill to high heat (either works, just need high heat for a quick sear)

Sear each side of your tri-tip for approximately two minutes

Remove from the pan or the grill and slice against the grain

Serve with a hefty amount of beasty bbq sauce and enjoy

Allow your tri-tip to come to room temperature

Prepare your grill for indirect heat cooking at 400 degrees Fahrenheit

Pat dry your tri-tip and use one tablespoon of mustard on each side of the tri-tip and spread it around to ensure an even coating

Place your tri-tip fat side up over the cooler side of the grill so you can avoid flare-ups when the fat drips

Grill for 10-15 minutes per side with the lid CLOSED and only flipping ONCE

We recommend using a meat thermometer here so you can get the perfect temperature

Pull your meat off when it is about 5 degrees cooler than your desired temperature

Place it on your cutting board on a plate and tent with aluminum foil for 10 minutes so it will continue to cook and lock in the flavors

Slice it against the grain and serve with a hefty portion of beasty bbq sauce