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Tristrami ?

post #1 of 17
Thread Starter 

I had the hankering for some pastrami and I had a marbly looking tri tip in the ice box, I thought hey, make some reubens out of that!

In to some cure brine and injected after a few days. Had to wait for my new injector to arrive. After a week I took it out and smoked it up..

 

Out of the brine, rinsed and trimmed.

 

All seasoned up.


Out of the smoker at 145 IT over some light oak smoke.


Our tomcat "Smokey" sleeping under our iMac with one eye open as make this post..


I'm going to put it in the icebox over night and slice it tomorrow. Should be some good reubens in our future..

post #2 of 17
Watching this one. Looks great so far.
post #3 of 17

Nice! Smokey is keepin an eye out for the strami yer makin, LOL!

post #4 of 17
The Tri Tip police are going to come and confiscate that frankensteak!

Not that I can talk, I am the one who made whole Tri tip jerky...

http://www.smokingmeatforums.com/t/238654/theyre-going-to-send-me-to-the-looney-bin
post #5 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

The Tri Tip police are going to come and confiscate that frankensteak!

Not that I can talk, I am the one who made whole Tri tip jerky...

http://www.smokingmeatforums.com/t/238654/theyre-going-to-send-me-to-the-looney-bin


I am waiting for the barrage of post beating me up for making strami out of a tri tip. They are a dime a dozen here.. 

That was a hilarious thread!! Took some courage to do something different with a tip.

post #6 of 17
Quote:
Originally Posted by Pit 4 Brains View Post

They are a dime a dozen here.. 

Which is why I never smoke brisket!
post #7 of 17

I think it may be the best pastrami ever.

 

I made pastrami out of eye of round & it was amazing.

 

I would think the tri tip would be even better.

 

Al

post #8 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

I think it may be the best pastrami ever.

 

I made pastrami out of eye of round & it was amazing.

 

I would think the tri tip would be even better.

 

Al


And I might argue that you are right.....

 

Tri tip, oh tri tip, how I love you so..

 

I could sit under a tree, eat a pastrami sandwich and write poetry about this..

 

 

post #9 of 17
Thread Starter 

All sliced up and ready for some Reubens..

 

 

post #10 of 17
Let me guess, instead of kraut you're gonna go off the wall and use a Napa cabbage slaw instead and serve it stuffed in a pita!

Looks great!
post #11 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Let me guess, instead of kraut you're gonna go off the wall and use a Napa cabbage slaw instead and serve it stuffed in a pita!

Looks great!

Thanks!!

 

Naw.. I'm fairly traditional..

Russian rye bread

My dressing

regular kraut

swiss cheese

 

kosher dill and salt&vinegar chips on the side..

post #12 of 17
That looks pretty tasty!drool.gif
post #13 of 17
Thread Starter 
Quote:
Originally Posted by b-one View Post

That looks pretty tasty!drool.gif

Thanks..
You should try some..

 

It's hot pastrami Reuben time!!:sausage:

 

post #14 of 17

Looks like a total success! As for tri tip for pastrami, many commercial pastramis are made with round, tri tip would have way better marbling than that!

 

Point!

 

Disco

post #15 of 17

Looks good, I may have to try it. Somebody in town has prime grade Tri-tip for 7.99. I haven't ever bought prime tri-tip but was going to get some anyways for smoking, I may just turn one into pastrami. What recipe did you use?

post #16 of 17
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Looks like a total success! As for tri tip for pastrami, many commercial pastramis are made with round, tri tip would have way better marbling than that!

 

Point!

 

Disco

This tri was very marble compared to the ones I usually get, that's why I did it.

 

Quote:
Originally Posted by Youngbuck View Post
 

Looks good, I may have to try it. Somebody in town has prime grade Tri-tip for 7.99. I haven't ever bought prime tri-tip but was going to get some anyways for smoking, I may just turn one into pastrami. What recipe did you use?

I used Pops brine..

http://www.smokingmeatforums.com/a/fine-points-of-curing-brine

 

Soaked 3 days, injected and soaked another four days.

 

Rub:

50/50 black pepper corns and coriander-ground

About 1-2 tsp. mustard powder

 

Smoked at <230 degrees over oak to an IT of 145.

Rested overnight in refer before slicing.

post #17 of 17
Quote:
Originally Posted by Pit 4 Brains View Post
 

This tri was very marble compared to the ones I usually get, that's why I did it.

 

I used Pops brine..

http://www.smokingmeatforums.com/a/fine-points-of-curing-brine

 

Soaked 3 days, injected and soaked another four days.

 

Rub:

50/50 black pepper corns and coriander-ground

About 1-2 tsp. mustard powder

 

Smoked at <230 degrees over oak to an IT of 145.

Rested overnight in refer before slicing.

Perfect! seems simple enough. I have some pork butt and pork loin in pops brine right now waiting to be turned into buckboard and Canadian bacon. I may try the pastrami when I make some room in the fridge.

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