millskills
New member
Hi everyone, first time poster here. Got a situation and wanted to brainstorm with some fellow enthusiasts. I have done brisket and tri-tip individually lots of times but tomorrow I'm attempting to do them both at the same time (as in serving them for the same meal, not necessarily cooking them at the same time). The other complicating factor is that this is grass-fed only beef, so it is much smaller and thinner than I am used to working with. The tri tip roast is about 2.5 pounds and the brisket is 3.5 pounds (and is only the flat - I requested the point only so I could make burnt ends, but they brought me the flat only - grrr)
For brisket I usually smoke for several hours, then wrap in paper or foil at around 165 degrees, then take to 203 or so and let it rest for however long. Not looking to change my method.
For tri-tip I usually smoke for an hour or two and take it to 125-130 and then reverse sear it for about 5 min on each side.
My problem is that these are so thin, I'm not sure what temp to smoke them at and for how long. So I'll take any advice you have.
I plan to eat around 6pm. Right now I'm thinking of putting the brisket in around 2pm, thinking it wont' take more than 3 hours probably, then putting the tri tip on to smoke around 4 and then searing it when it's time to eat, making sure it doesn't overcook beforehand.
Another option I'm thinking about is to smoke them each at a lower temperature for a while to build up smoke/bark while slowing down the cook. Thoughts? Thanks!
For brisket I usually smoke for several hours, then wrap in paper or foil at around 165 degrees, then take to 203 or so and let it rest for however long. Not looking to change my method.
For tri-tip I usually smoke for an hour or two and take it to 125-130 and then reverse sear it for about 5 min on each side.
My problem is that these are so thin, I'm not sure what temp to smoke them at and for how long. So I'll take any advice you have.
I plan to eat around 6pm. Right now I'm thinking of putting the brisket in around 2pm, thinking it wont' take more than 3 hours probably, then putting the tri tip on to smoke around 4 and then searing it when it's time to eat, making sure it doesn't overcook beforehand.
Another option I'm thinking about is to smoke them each at a lower temperature for a while to build up smoke/bark while slowing down the cook. Thoughts? Thanks!
