Howdy! And I have a question

Discussion in 'Roll Call' started by malmer, May 28, 2016.

  1. malmer

    malmer Newbie

    Hi there!  I'm new to the forum and new to smoking.  I'm a Vietnam vet (25th Div.) and former Probation Officer in San Diego.  I've been retired for the last 14 years and have been spending much of my time with my favorite hobby - my nine grandchildren.  My wife and I live in the country just north of Escondido, CA .  I have a lot of experience barbecuing but zero experience with smoking or with my new smoker, which I intend to fire up later today.  I purchased a Brinkmann Vertical Smoker (Trailmaster Limited Edition) a few months ago on sale at Home Depot (only $69), cured it yesterday, and will be smoking some Tri-tip for a birthday party this afternoon.  And I need a little help.

    Most of the recipes for Tri-tip I've come across online are for a 2-3 pound roast.  They call for about 2 hours cook time.  I've got about 12 pounds of Tri-tip in four roasts.  With this quantity of meat I'm figuring I'll need more cook time but I've no idea how much time that would be.  Two of the roasts have been trimmed, the other two are marinaded and packaged so I'm not sure if those are trimmed or not,  and I would like to know if I need to use the water pan in the smoker.  It appears I should be cooking this meat at about 220-240 degrees.  Does that sound about right?  Any help out there for this newbie?
  2. gearjammer

    gearjammer Master of the Pit

    Welcome to you and thank you for your service

    to this great nation.

    I don't think I want to try answering your questions

    I'm kind of new to this as well.

    Someone will come along shortly that actually knows about briskets.


  3. joe black

    joe black Master of the Pit OTBS Member

    You will need just a little more time just because of the total amount of cold mass that you're putting in to cook. After the heat has recovered from the shock of getting started you should be on the time table of your smallest roast. Using IT and not time, cook your smallest piece to the IT that you want, then cycle over to the next one and the next and finally to the largest one for the finishing IT.

    Good luck with them, Joe.:grilling_smilie:
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    As Joe said you need a good thermometer to measure the internal meat temp.

    Tri tip is best cooked rare to med rare., about 125 -135 IT.

  5. malmer

    malmer Newbie

    Thanks for the replies, they've been real helpful.

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