Newbie. Brisket & Tritip! Please help.

[RICHARD RUANO]

Hello all,
I am new to smoking. My brothers gave me a masterbuilt electric smoker for Christmas and I will break it in hopefully with some help.

I have a 8 pound brisket and a 5 pound tritip.

I would like to put it in over night. Any help with timing, temp of smoker, temp of meat and how long to leave it in the smoker would be greatly appreciated! I do have temperature probes to monitor the temp of the meats.

Thank you all!
Richard

 

[SmokinVOLfan]

Welcome and congrats on the new rig!

There are a lot of variables that factor into your questions.

First are you going to be using an AMNPS with your masterbuilt? That will be the only way you could put it in overnight and get constant smoke. Otherwise you will be loading chips into the loader every 15 minutes.

As far as the brisket goes I would go 225. Low and slow. Are you going to be wrapping at the stall? I would say if you put it in at 10 or 11 and let it smoke for several hours you could get up around 6-7 and wrap it to finish if you are going to be wrapping. A lot of people don't though its more of personal preference.

Every piece of meat cooks different. I would start probing that brisket around 200 to check for tenderness.

As far as the tri tip goes that is a cut a meat that you don't have to smoke for very long. Depends on what you are going for there. My suggestion would be smoke it at 225 until you reach 115 and then pull it and reverse sear it on the grill or a hot skillet. Get a nice medium rare on that thing would be wonderful.

Just my two cents on it. I'm sure others might be able to expand more or throw in some other suggestions.

Good luck on the smoke let us know how it turns out!

 

[noboundaries]

Richard, welcome to SMF.

Brisket and Tri Tip have two entirely different smoking/cooking profiles. Brisket is one well exercised muscle, so it is tough and must smoke/cook a long time to melt the tough collagen fibers. Tri tip is more like a steak, only shaped like a roast. Rare to medium rare is best for Tri Tip. SmokinVOLfan has you covered on the processes.

 

[RiversideSm0ker]

Richard good to have you here.

My advice is for the tri tip. I use an offset for my smoking but you will easily be able to get similar results with your electric smoker. I would shoot for a cooking temp between 230 and 250. Pecan is my favorite smoke. It’s going to take anywhere from 1 1/2 hours to 3 hours to reach 135 to 140 internal temp. I like mine on the 135 side and my wife likes it more on the 140 side. Just don’t over cook it and it will be awesome. Good luck.

George

 

[RICHARD RUANO]

SmokinVOLfan noboundaries RiversideSm0ker thabk you all very much for all the direction and help. This has definitely made my life easier for preparation of my first smoke. I did order the AMNPS, I wasn’t aware of this. Thank you. I appreciate everyone and knew I could count on this community and look forward for more conversations with you all!
Richard

 

[SmokinVOLfan]

Good luck with it post some pics and let us know how they both turn out!