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Has anyone smoked a tri-tip “brisket style”. I’ve seen a lot of tri-tip posts where it’s smoked/reverse seared, but I plan on taking mine to 210 degrees internal. 3 hours uncovered, the rest in an aluminum pan with foil and extra marinade. Has anyone completed this type of cook and what were the...

Thanks I found your other post on the issue. The smoker was definitely running from 11:30pm to 12:45pm, and since the internal temp got up to 100, I would have to think the surface temp was over 140. Just hoping the brisket still comes out good.

I trimmed, rubbed, and scored a brisket at 9AM with kosher salt, black pepper, garlic, and paprika. It went back in the fridge until 11pm. I fired up my pellet smoker and got it up to 230 degrees and placed the meat in the smoker at 11:30pm. I went to bed around 12:30pm, the internal temperature...