First cook - 3lb pork sirloin tip roast

[sweetride95]

Got my Anova Sunday morning from Amazon. Been saving these tip roasts I got at Cosco. 1.69/lb, so seemed like a good first run.
Salt, garlic, lemon pepper rub.
Smoked 1hr @ 200 to kiss it with some hickory.
Vacuum bagged and dropped her in the pool @145f.
Let it go 4.5 hrs.
Charred the outside with a torch.
Holy smokes this thing was delicious. Why have I waited this long?
Wife said this was the best pork roast we have ever made. I am quickly thinking SV might be the best way to do some things.
Next one will get my tradition pork rub. It has some brown sugar in it, so it will char up better.

 

[Durangosmoker]

Sounds like a grand success, Congrats.  The sous vide circulator is an amazing tool in the kitchen, isn't it? I find I'm using it a lot. Great for thawing frozen leftovers, too.