An LSRP shall issue an RAO to the person(s) responsible for conducting the remediation. The LSRP. shall not issue the RAO until (a) remediation is completed and (b) if necessary, all remedial action. permits have been issued by the Department.
1 Place the ti-tip directly on the grate of the smoker. 2  Using indirect heat, smoke cook the roast for about 2 hours or until it reaches medium rare (140Â°F)  Remove from smoker and allow trip tip to rest under foil for about 20 minutes once it has finished cooking.
Cook for an hour and 15 minutes. Check your smoked chicken breasts to make sure the temperature is still holding at about 250 degrees. Flip the chicken breasts and close the lid again. After 30 minutes, check the internal temperature of the chicken with a meat thermometer. You are looking for a temperature of 160 degrees before you can pull them off the smoker. Serve your smoked chicken breasts with a side of barbecue sauce for dipping.