I made this tri-tip pastrami this passed weekend. I started the brine about 10 days ago and planned to cook it today but needed the room in the refrigerator so I did it on Sunday.
I basically followed this for the cure
https://www.smokingmeatforums.com/th...-mania.120603/
Then a simple rub with brown sugar, garlic, pepper, coriander, salt (very little), onion powder and mustard powder.
Smoked to 160.
I also smoked two big yellow onions which I then sliced and sauteed.
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