Tristrami ?

Discussion in 'Beef' started by pit 4 brains, Aug 21, 2016.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I had the hankering for some pastrami and I had a marbly looking tri tip in the ice box, I thought hey, make some reubens out of that!

    In to some cure brine and injected after a few days. Had to wait for my new injector to arrive. After a week I took it out and smoked it up..

    Out of the brine, rinsed and trimmed.


    All seasoned up.


    Out of the smoker at 145 IT over some light oak smoke.


    Our tomcat "Smokey" sleeping under our iMac with one eye open as make this post..


    I'm going to put it in the icebox over night and slice it tomorrow. Should be some good reubens in our future..
     
    Last edited: Aug 21, 2016
    disco likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching this one. Looks great so far.
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice! Smokey is keepin an eye out for the strami yer makin, LOL!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I am waiting for the barrage of post beating me up for making strami out of a tri tip. They are a dime a dozen here.. 

    That was a hilarious thread!! Took some courage to do something different with a tip.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Which is why I never smoke brisket!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think it may be the best pastrami ever.

    I made pastrami out of eye of round & it was amazing.

    I would think the tri tip would be even better.

    Al
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    And I might argue that you are right.....

    Tri tip, oh tri tip, how I love you so..

    I could sit under a tree, eat a pastrami sandwich and write poetry about this..


     
    crippledcracker likes this.
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    All sliced up and ready for some Reubens..


     
    b-one likes this.
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Let me guess, instead of kraut you're gonna go off the wall and use a Napa cabbage slaw instead and serve it stuffed in a pita!

    Looks great!
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks!!

    Naw.. I'm fairly traditional..

    Russian rye bread

    My dressing

    regular kraut

    swiss cheese

    kosher dill and salt&vinegar chips on the side..
     
    Last edited: Aug 22, 2016
  12. b-one

    b-one Smoking Guru OTBS Member

    That looks pretty tasty!:drool
     
  13. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks..
    You should try some..

    It's hot pastrami Reuben time!![​IMG]

     
    Last edited: Aug 22, 2016
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks like a total success! As for tri tip for pastrami, many commercial pastramis are made with round, tri tip would have way better marbling than that!

    Point!

    Disco
     
  15. Looks good, I may have to try it. Somebody in town has prime grade Tri-tip for 7.99. I haven't ever bought prime tri-tip but was going to get some anyways for smoking, I may just turn one into pastrami. What recipe did you use?
     
  16. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    This tri was very marble compared to the ones I usually get, that's why I did it.
    I used Pops brine..

    http://www.smokingmeatforums.com/a/fine-points-of-curing-brine

    Soaked 3 days, injected and soaked another four days.

    Rub:

    50/50 black pepper corns and coriander-ground

    About 1-2 tsp. mustard powder

    Smoked at <230 degrees over oak to an IT of 145.

    Rested overnight in refer before slicing.
     
  17. Perfect! seems simple enough. I have some pork butt and pork loin in pops brine right now waiting to be turned into buckboard and Canadian bacon. I may try the pastrami when I make some room in the fridge.
     

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