Dove’S Chocolate Chipotle Tri Tip With A Pepper Garlic Crust

  1. Inject as much of the Country Bob's as the meat will hold. You will be able see when it is full. Rub your spice mix into the meat and let it set awhile. Overnight is best, but not necessary.
  2. Cooking Directions: Royall 3000 Wood Pellet Grill/Smoker
  3. Open the lid and set the dial to "Smoke", after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 45 minutes or so.
  4. This is referred to as "smoking"; the temperature is around 150 - 180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke.
  5. After 45 minutes, turn the digital control up to 350 degrees and pull the meat off the grill.
  6. When the grill comes up to temp, add the meat for 15 minutes, or until the meat reaches an internal temp around 130. Pull the meat off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

rub, chili powder, black pepper, garlic

Taken from www.yummly.com/recipe/Doves-Chocolate-Chipotle-Tri-Tip-with-a-Pepper-Garlic-Crust-1654536 (may not work)

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