Tri-Tip Pastrami Using Pop's Brine

[chopsaw]

conventional pressure cooker

That's why I mentioned the instant pot . I wasn't sure about a time difference , so thanks for confirming . I do brisket flats from start to finish , and 50 minutes at high pressure / natural release is just the start of being tender .
I have another store bought on the smoker now . Might go into the pot soon .

 

[Florida Chris]

I know..... Resurrecting an old thread, but it's worth keeping alive just for the recipe. It's that dang good!


Question for @thirdeye and all of our other experts. Since the brine is simmered with all the goodies, would it be OK to strain it out before the soak?

I'm currently doing some ( some being about 18lbs), following your instructions. But the the thought crossed my mind when I got to the bottom of the pot and saw the stuff at the bottom. Do I need it? I put it in the bag to soak anyway, but curious on thoughts.

Does the simmer the night before pull out all the goodness, or should the solids left behind be put with the meat for the 2 week cure?

 

[thirdeye]

Since the brine is simmered with all the goodies, would it be OK to strain it out before the soak?

I can't answer that. I know that toasting the dry ingredients releases more flavor during the simmer. And other brines, like for turkey for example, I leave in lemon slices, chopped onion or a handful of crushed garlic.