- 5 Posts. Joined 10/2014
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What to serve?
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Nope...I usually pull tri-tips around 140 IT or so and then let them rest for a little while, and the chicken needs to come up to around 170 then pulled to rest. I just mean because of the way each kind of meat cooks, they're done within reach of each other. Usually, I'm in the four-hour range for the tri-tip and between three and four hours for the whole chicken, depending on size.