SGH
is Blowin Smoke!
Brother that looks spectacular!! Solid cook all the way around :thumb:
ninja cooks: tri tip PA*STRA*MI
- Thread starter smoke ninja
- Start date
Wickedcajun
is Blowin Smoke!
Oh my gerd!!! I cant stop drooling...
vern cash
Found some matches.
been wanting to try that too, just wondering how much tenderquik and water you used in your solution?
When using tender quick or any cure agent it is important to follow the recipe exactly. Just follow the directions on the box or website. I believe it was 8-12 cups of water basically enough to completely submerge the meat will do.
Decoy205
Babbling Farker
Yup looks like pastrami to me! Seems like you might need a slicer now!
GARNAAL
is one Smokin' Farker
tri tip ???
IMHO a waste of a nice tasting BBQ steak..
I use Brisket for Corned Beef and Pastrami..
For corned beef I Inject with a solution of Morton Tender Quick.... 1 Tblspn for 1 cup of water..
and for the Pastrami I put a rub on it before smoking it...
here a highjacked recipe from one of the the brothers which I modified a bit...
Beef Pastrami
Pastrami Dry Cure Ingredients:
1/4 cup Morton Tender Quick
1/4 cup dark brown sugar, packed
1/4 cup freshly ground black pepper
2 Tbsp granulated garlic powder
2 Tbsp ground coriander
This is enough for 4 – 7 pounds of a brisket flat .
Trim the surface fat of an untrimmed brisket flat to 1/8 ",
this is important so that the cure fully penetrates the meat; yet it leaves enough fat to keep the meat moist.
In a small bowl, mix Morton Tender Quick, sugar and remaining ingredients.
Mix all ingredients well, making sure to break up any lumps of sugar, no matter how small.
Bare hands work best. Rub mixture into all sides of brisket, and work it in well
(do not shake off any excess that is on the meat).
I prepared a 5 1/2 pound half flat (point end), used about 3/4 of the mix, and the meat was fully cured.
Next place brisket into a two gallon Ziploc bag; expel as much air as possible, and make sure the seal is secure.
Refrigerate and allow to cure 2 days per lbs of meat, turning the brisket over every 12 hours, or at least daily.
After curing, remove the brisket from the bag, and thoroughly rinse under cold running water.
After rinsing, place the meat in a container and cover with cold water.
Let the meat soak for 15 minutes, change the water, and let soak for another 15 minutes.
This helps reduce the saltiness from the meat.
Pat dry with paper towels and apply the rub (recipe below).
Note: If your brisket is unusually thick; you will need to add an extra day to the curing time.
Dry Rub Ingredients
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
Combine the first four ingredients, and coarsely grind in a spice grinder or coffee grinder.
Pour ground mixture into a bowl, add the granulated garlic and remix.
Apply the dry rub to the brisket generously, working the rub into the meat by pressing
it in with the palms of your hands.
Air dry in the refrigerator over night before before placing it in the smoker.
Smoke, at 220 degrees F. Apply 3 hours of smoke. I use Hickory chips.
Cook until the internal temperature reaches 160 – 165 degrees F.
You can also use a smoking temperature of 250 degrees F.
When the brisket reaches an internal temperature of 160 – 165 degrees F,
take it out of the smoker. Wrap the brisket in one layer of heavy-duty aluminum foil.
Wrap it in a towel, and place it fat-side up in a cooler.
Remove brisket from the cooler and remove the foil and save.
Wrap brisket in plastic wrap, and then wrap it in the foil you just saved.
Place in the refrigerator for at least 1 day, two is better.
When ready to eat thin slice the pastrami across the grain for a tenderer slice.
IMHO a waste of a nice tasting BBQ steak..
I use Brisket for Corned Beef and Pastrami..
For corned beef I Inject with a solution of Morton Tender Quick.... 1 Tblspn for 1 cup of water..
and for the Pastrami I put a rub on it before smoking it...
here a highjacked recipe from one of the the brothers which I modified a bit...
Beef Pastrami
Pastrami Dry Cure Ingredients:
1/4 cup Morton Tender Quick
1/4 cup dark brown sugar, packed
1/4 cup freshly ground black pepper
2 Tbsp granulated garlic powder
2 Tbsp ground coriander
This is enough for 4 – 7 pounds of a brisket flat .
Trim the surface fat of an untrimmed brisket flat to 1/8 ",
this is important so that the cure fully penetrates the meat; yet it leaves enough fat to keep the meat moist.
In a small bowl, mix Morton Tender Quick, sugar and remaining ingredients.
Mix all ingredients well, making sure to break up any lumps of sugar, no matter how small.
Bare hands work best. Rub mixture into all sides of brisket, and work it in well
(do not shake off any excess that is on the meat).
I prepared a 5 1/2 pound half flat (point end), used about 3/4 of the mix, and the meat was fully cured.
Next place brisket into a two gallon Ziploc bag; expel as much air as possible, and make sure the seal is secure.
Refrigerate and allow to cure 2 days per lbs of meat, turning the brisket over every 12 hours, or at least daily.
After curing, remove the brisket from the bag, and thoroughly rinse under cold running water.
After rinsing, place the meat in a container and cover with cold water.
Let the meat soak for 15 minutes, change the water, and let soak for another 15 minutes.
This helps reduce the saltiness from the meat.
Pat dry with paper towels and apply the rub (recipe below).
Note: If your brisket is unusually thick; you will need to add an extra day to the curing time.
Dry Rub Ingredients
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
Combine the first four ingredients, and coarsely grind in a spice grinder or coffee grinder.
Pour ground mixture into a bowl, add the granulated garlic and remix.
Apply the dry rub to the brisket generously, working the rub into the meat by pressing
it in with the palms of your hands.
Air dry in the refrigerator over night before before placing it in the smoker.
Smoke, at 220 degrees F. Apply 3 hours of smoke. I use Hickory chips.
Cook until the internal temperature reaches 160 – 165 degrees F.
You can also use a smoking temperature of 250 degrees F.
When the brisket reaches an internal temperature of 160 – 165 degrees F,
take it out of the smoker. Wrap the brisket in one layer of heavy-duty aluminum foil.
Wrap it in a towel, and place it fat-side up in a cooler.
Remove brisket from the cooler and remove the foil and save.
Wrap brisket in plastic wrap, and then wrap it in the foil you just saved.
Place in the refrigerator for at least 1 day, two is better.
When ready to eat thin slice the pastrami across the grain for a tenderer slice.
Trailer Trash
is one Smokin' Farker
What a great idea! Thank you for sharing!!!
I do have a slicer, its a cheaper one but gets the job done. I couldnt be bothered i had to try it NOW. Im gonna slice up whats left tomorrow and give out care packages to some friends.
Well thanks for the input. :thumb:
Yes im aware its not the traditional cut but what is pastrami anyways. There are no rules. A flat cost way more than a tri tip and to me corned beef is a waste of a packer, in a few weeks i can get corned beef to turn into pastrami for next to nothing. Besides its fun to experiment and thats what this was.
Im not sure if your aware of "trisket" but some folks are crazy enough to cook a tri tip "like a brisket". So if brisket can make pastrami and tri tip can be cooked like a brisket why couldn't you make pastrami out of tri tip. It had some nice fat in it, id say it was better than from a round like some delis sell. Had more fat content than a flat, less than a point so it was a good middle ground between the two.
I went with a wet cure, again no wrong way. This was my second go curing meat and the last one was a dry cure and wanted to try this way.
Thanks for the rub recipe, you may want to give Thirdeyes a try one time. It was great, i liked the hint of tyme.
Also consider the steam finish, gives it a great texure thats different than wrapped.
That turned out great!
ebijack
Babbling Farker
Very nice experiment! Looks like it would make excellent samies to me! Might have to try that on a flank steak, I know no fat, but the flavor might really be something.
drumdawg67
Take a breath!
I'll be going to lunch in about an hour. If you could just send me one of those Sammie's...
DerHusker
Babbling Farker
:thumb: :clap: :thumb:
That's why I stay twisted. If I stopped drinking I wouldn't be able to find my car keys.:shocked:
