Two weeks ago, I bought a couple of prime Tri-Tips from Costco. I’ve been wanting to do pastrami from tri tip, so this was my chance.
I weighed each tri tip in grams, and used the bacon calculator to determine the proper levels of cure, salt and sugar.
To that, I added 1/4 cup pickling spices, granulated onion & granulated garlic. Then I evenly added the seasoning and cure mix to a 2.5 gallon ziplock w one tri tip per bag.
Then into the fridge for two weeks, rotating and massaging every day or so.
Fast forward to yesterday afternoon, I fired up my Lang with hickory wood, while I took the tri tip from the cure, rinsed, rubbed w olive oil and my pastrami rub blend (black pepper, garlic powder, paprika, coriander, brown sugar).
rinsed and ready for a rub down.
rubbed down and ready for the pit.
I ran between 235-250, for just under 3 hours. Pulled at 150 internal temp.
Ready for a cool down. My plan was to chill them before I even cut into it, but the smell was just too good not to try a few samples. Flavor was just right!
so this morning I took my chunks and froze for about an hour, then thin sliced on the berkel.
I cannot say enough how pleased I am with how this turned out. I normally do brisket pastrami, and don’t get me wrong it’s wonderful. But the tri tip texture is very much like deli meat, which I like. Not to mention under three hours cook time is an absolute breeze. So anyone wanting to make pastrami but not wanting to invest in the time necessary to do a full brisket, I would highly recommend giving this a shot.
I weighed each tri tip in grams, and used the bacon calculator to determine the proper levels of cure, salt and sugar.
To that, I added 1/4 cup pickling spices, granulated onion & granulated garlic. Then I evenly added the seasoning and cure mix to a 2.5 gallon ziplock w one tri tip per bag.
Then into the fridge for two weeks, rotating and massaging every day or so.
Fast forward to yesterday afternoon, I fired up my Lang with hickory wood, while I took the tri tip from the cure, rinsed, rubbed w olive oil and my pastrami rub blend (black pepper, garlic powder, paprika, coriander, brown sugar).
rinsed and ready for a rub down.
rubbed down and ready for the pit.
I ran between 235-250, for just under 3 hours. Pulled at 150 internal temp.
Ready for a cool down. My plan was to chill them before I even cut into it, but the smell was just too good not to try a few samples. Flavor was just right!
so this morning I took my chunks and froze for about an hour, then thin sliced on the berkel.
I cannot say enough how pleased I am with how this turned out. I normally do brisket pastrami, and don’t get me wrong it’s wonderful. But the tri tip texture is very much like deli meat, which I like. Not to mention under three hours cook time is an absolute breeze. So anyone wanting to make pastrami but not wanting to invest in the time necessary to do a full brisket, I would highly recommend giving this a shot.
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