slu Posted August 14, 2016 Report Posted August 14, 2016 (edited) 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 3
CeramicChef Posted August 14, 2016 Report Posted August 14, 2016 Oh my goodness! This I've GOT to try. What a beautiful pastrami! Kudos all over the place to you!
Stile88 Posted August 14, 2016 Report Posted August 14, 2016 Yes this is a must try indeed excellent cook slu looks so delicious
dstr8 Posted August 14, 2016 Report Posted August 14, 2016 Oh boy does that look deelish! Save some...we'll be down to MB next month
MacKenzie Posted August 15, 2016 Report Posted August 15, 2016 slu, that looks perfectly delicious.:)
tinyfish Posted August 15, 2016 Report Posted August 15, 2016 That does look delicious. I make something similar, Montreal smoked Meat out of brisket.
Aussie Ora Posted August 15, 2016 Report Posted August 15, 2016 Fantastic effort mate looks bloody awesome Outback Kamado Bar and Grill
ckreef Posted August 15, 2016 Report Posted August 15, 2016 Looks tasty. Sent from my XT1585 using Tapatalk
bosco Posted August 15, 2016 Report Posted August 15, 2016 that looks great. I would never have thought of corning a tri-tip.
tony b Posted August 16, 2016 Report Posted August 16, 2016 Very nice. I second Bosco - never heard of corning a tri-tip before??
