IT for Tri-tip pastrami

[bmillin]

Online recipes are all over the board on this subject. Some say 203, some say 165. I usually cook regular tri-tip to no more than 135. I have one pastrami tri-tip under my belt that went to 145 but it was a bit tough. Any suggestions?

i have 4 brining right now, maybe i should try pull one at the lower end and let one go to brisket temp.

[Jerod Broussard]

I either sous vide Q' "The Tip" (131-F bath, 135-F Q') or take to 203/probe tender. I separate into 2 on that fat line if going the 203 route.

[Jerod Broussard]

TripleB It does, however, one section takes a bit longer than the other, hence the reason I cut into 2.

[bmillin]

Where is the fat line on a Tri-tip?

[Jerod Broussard]

bmillin that line that seperates the difference muscle grain directions.

[SheilaAnn]

Following

[randy.56]

It is steak. SV 5 hours then sear to 140 -145 your choice, splash on some Kerrygold and your favorite steak rub. Short rest, Cut across the grain when carving. Some times we use those Hawaiian rolls for sandwich.

[bmillin]

This is for Pastrami

[wrgilb]

If you're using it for pastrami, you'll have to corn it first for 4 or 5 days or up to a week. Here's a brine recipe.

Pastrami Brine Recipe: 1.5 gallon cold water 1 lb kosher salt, 5 oz dextrose, 3.5 oz curing salt #1, 6 cloves fresh garlic 1 TBSP pickling spice. Brine in the refrigerator for 4-5 days or up to a week. For a faster brine or if the meat is extremely thick, you can inject a portion of the brine up to 1/10 the weight of the meat. For best results, soak in fresh cold water in the fridge for 12-24 hours after brining to balance salt content. Change the water several times. Then remove from the water, pat dry and apply the rub. Wrap it with Saran Wrap and back in the frog. for 24 hours. Take it out of the wrap, re-season where the rub has come off. Smoke to and internal temp of 165, slice and enjoy.

Here's a rub recipe from AM.

Pastrami Rub
Ingredients
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
Options. The paprika mostly adds color. If you want to veer from the conventional and amp it up a bit, substitute ancho powder or American chili powder, but be careful, the black pepper and mustard supply an ample kick. You can leave anything out that you want except the black pepper and the coriander.

[Oak Smoke]

I do quite a bit of pastrami. Last year was mostly points but this year was flats which are what I normally end up using. I think that is similar enough to tri tip to at least learn from. I smoke mine on a kamado at 300 F until I get to 175 F IT. I get a very nice moist tender flat if I double wrap each flat, put them in the oven at 200 F for 2 hours, turn the oven off. When it has cooled to 140 F or so take it out of the foil and put it in ziplock bags. I wrap those in towels and leave it a cooler for 2 more hours then into the fridge. I’ve also found that the flavor improves nicely if you leave it in the fridge at least 5 days. Much to my dismay I’ve gotten fairly OCD about my pastrami from putting on the rub through the whole process. There is a way to get the good stuff every time. If you are willing to endure the little things that add up.

[SheilaAnn]

I am so inspired that I am slacking out a tri-tip as we speak. Just made the pickling spice (a la AR) this afternoon. I didn’t have dill seed, so I subbed fennel seed.

[SheilaAnn]

Purchased distilled water and laid down the tri-tip for a few days to create the corned beef (AR recipe with added garlic and pickling spice)

[McFlyfi]

I want to do this. I am going to do this.
I am good with the brining, as I make several batches of pastrami bacon every year.
What I want to know (as with the OP), is what temp to take the Tri Tip to for Pastrami? What difference will it make in the final product at say 140 vs 165 vs 203? No collagen to break down, so long cooks to high temps on a tri tip seems counterproductive. Typical Trip Tip is cooked to medium-ish at around 130-135.
FWIW, I want to slice it super thin (as thin as I can get it on my electric slicer) to replicate a "shaved" pastrami sandwich.

[bmillin]

So I ran an experiment. The brining and rub came from the “better than Katz’s”
recipe here on AR.

set the Bronco to 250 and hung one trip. At 135, cut off the tail end and sampled it

At 160 I took a sample and then cut that in half. 0ne half was wrapped in paper, the other went in the instant pot for steaming. Brought the wrapped piece up to 204 in the oven. Steamed piece hit 212.

results-

135 didn’t have much bark. It was tender but still had more chew than desired.
160 was pretty good. I’ll bet it would be even better with a good rest.
204 in oven was ok but starting to dry out. Bark set up after it was unwrapped.
212 in the steamer was dried out and the bark was mushy

Overall, the 160 temp won for flavor and texture. Will try again but wrap and rest.

[jfmorris]

Thanks for doing your part for "science"....