Pastrami Trisket (Brisket Style Tri-Tip) Sandwich

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Prep Time: 5-7 Days | Cook Time: 5-6 Hrs


  • 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
  1. Add brine mixture to a pot on medium/low heat and simmer till salts and sugars are dissolved
  2. In a @thebriner bucket add ice and brine mixture to cool
  3. Place tri-tip in then into fridge and brine for a few days to a week
  4. Remove from brine and pat dry
  5. Used @getgraza olive oil as a binder then season w/ SPG and insert your @meatermadewireless meat thermometer in and set temp to 200
  6. Smoke at 225-250
  7. 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
  8. Place in a container then in your @cambromfginsulated food warmer for 2hrs
  9. Slice up it up thin
  10. On a toasted ciabatta bun add whole grain Dijon mustard then top w/ pastrami and Swiss cheese

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