Prep Time: 5-7 Days | Cook Time: 5-6 Hrs
- Ingredients
𝘽𝙧𝙞𝙣𝙚:
- 1 1/2 gallons of water
- 4-5 lbs of ice
- 3 c of Kosher salt
- 1 1/2 c white sugar
- 2 tbsp pink curing salt
- 1 whole garlic, cloves
- 1/4 c pickling spice
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- Instructions
- Add brine mixture to a pot on medium/low heat and simmer till salts and sugars are dissolved
- In a @thebriner bucket add ice and brine mixture to cool
- Place tri-tip in then into fridge and brine for a few days to a week
- Remove from brine and pat dry
- Used @getgraza olive oil as a binder then season w/ SPG and insert your @meatermadewireless meat thermometer in and set temp to 200
- Smoke at 225-250
- When you form a nice bark or internal temp of around 170-180 remove and add to butcher paper w/ beef tallow then back into smoker till done
- Place in a container then in your @cambromfginsulated food warmer for 2hrs
- Slice up it up thin
- On a toasted ciabatta bun add whole grain Dijon mustard then top w/ pastrami and Swiss cheese