Pastrami Tri Tip
I have a good handle on making Pastrami. In reading thru a thread or two here, people have talked of using other cuts of meat. I currently have a couple of brisket flats soaking along with a tri tip roast.
Question is what temp to cook the pastrami tri tip to? I will cook the briskets to the standard 195*-200* But I am thinking that may turn the tri tip into leather. Any thoughts on finished temp?