TriTip Pastrami

[slu]

I pulled the basic recipe from The Amazing Ribs website. The Prime Grade trip-tip was corned for 10 days; soaked in cold water for 24 hours, then seasoned to rest in the fridge for 48 hours. It was then smoked for 7.5 hours at 250 degrees. I used a combination of Real Montana Cherry lump charcoal and KK extruded coco charcoal for the burn. I was more than pleased with the result!

Edited August 14, 2016 by slu

[CeramicChef]

Oh my goodness!  This I've GOT to try.  What a beautiful pastrami!  Kudos all over the place to you!

[slu]

It's well worth the effort!

[Stile88]

Yes this is a must try indeed excellent cook slu looks so delicious 

[dstr8]

Oh boy does that look deelish!   Save some...we'll be down to MB next month   

[MacKenzie]

slu, that looks perfectly delicious.:)

[Steve M]

That look fantastic!

[qundoy]

very nice..

[tinyfish]

That does look delicious. 

I make something similar,  Montreal smoked Meat out  of brisket. 

[Aussie Ora]

Fantastic effort mate looks bloody awesome

Outback Kamado Bar and Grill

[ckreef]

Looks tasty.

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[bosco]

that looks great.  I would never have thought of corning a tri-tip.  

[tony b]

Very nice. I second Bosco - never heard of corning a tri-tip before??