Pastrami question

[73saint]

I have made my own pastrami several times now. Usually with brisket, but today I decided I wanted to try it with tri tip.

I usually smoke to 160, then steam to around 200, but with that being brisket, I was concerned that may be too long with tri tip.

Anyone have any experience with this? I love the smoke/steam method, but with this cut of beef I’m still a little unsure of my plan. Would love some feedback.

I’m using the dry cure, bacon calculator, curing for 14 days and will smoke on my Lang at around 250.

Thanks in advance.

 

[73saint]

After some research, I’m leaning towards just simply smoking to IT of 160, cooling & slicing.

 

[Nole4L]

I never used tri-tip. I do make pastrami from brisket and love the smoking/steaming method. Let us know how it works to just smoke it to 160.

 

[chef jimmyj]

After some research, I’m leaning towards just simply smoking to IT of 160, cooling & slicing.

Go with this. Take off a couple of slices and taste it. You will know right away if steaming it more tender is needed...JJ

 

[SmokinAl]

I do eye of round pastrami & pull it off at 145. I would think that with a TT, you would want it a bit more rare than 160.
Al