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Apr 18, 2021
9:10:44am
Cougar86 Playmaker
I agree with this method. If you want your meat not to be so rare let it cook
Until 130 and sear until 140. However, a word of caution. Tri-tip should be around the 135 degree mark, it will be very tender and very juicy. The higher the temp it will dry out.
Cougar86
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Cougar86
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Oct 23, 2006
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Mar 28, 2024
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