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Big Poppa Smokers Presents


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Burgundy Pepper Tri Tip

Pit Temperature: 265 then 500
Desired Internal Temperature: 140
Cooking Time: 1 hour 15 minutes
Pallets Used: Pellets
OK I think I have the perfect pellet tri tip recipe... On this one I used a pre marinated Burgundy Pepper Tri Tip that is available at most high in markets out west. Any Tri Tip will do just season a regular one. Heat the smoker to 265 degrees and place on the middle shelf for better convection. When the internal temp of the Tri Tip hits 130 degrees pull and rest while you fire the smoker to 500 degrees and sear for about a minute and a half per side. Rest for as long as you can stand it! The resting of meat is so important for the tenderness and juiciness!

Posted on: 2017-01-12 18:42:27 Forum URL:: NO URL