Gomez, to the SMF. Hope you enjoy your time here and decide to call this home.
As for temp. for a Brisket , IMHO a temp of 225* average is a good target.Place your thermometer in the deepest part of the Point and cook to appox. 200*or 210*. The point should come off easily and the Flat will be at a perfect slicing temp.
Tri-Tip is somewhat different. A lot of our members take it to 165* IMT and slice for a beautiful Mid-Well done.145* for Rare.
A good thermometer is useful here and as suggested by a lot of us are the Thermoworks Thermopen (an instant read probe.) I and most here also have the Maverick 732 dual probe unit. This tracks the Smoker temp. (as most stock Therms. are not even close to correct) and also the IMT of your food. These and other equip. are advertized on the side of the page>>>>>>>>>>>>>>>
As always , have fun and...