HOMEMADE TRI-TIP PASTRAMI RECIPE - 3kg tri-tip - 150g Kosher Salt - 37.5g Cure #1 (6.25%) (I used misty gully) - 97.5g brown sugar - Pastrami seasoning of choice (for dry rub) - 2.4 tbsp chili flakes - 2.4 tbsp ground bay leaves - 2.4 tbsp cracked black pepper - 2.4 tbsp dried rosemary - 3 litres water 1. Combine salt, curing salt, brown sugar, and spices in room-temp water, stir until dissolved 2. Submerge tri-tip with a weight on top, refrigerate 4-5 days 3. Rinse thoroughly, pat dry, and coat completely with pastrami seasoning 4. Smoke at 110°C (230°F) for 2-3 hours until internal temp reaches 70°C (160°F) 5. Wrap in foil (add some beef stock for moisture if desired), continue cooking until it hits 94°C (201°F), about 1-2 more hours 6. For hot serving, wrap in towel and rest at least 30 minutes; for cold serving, cool completely and refrigerate (lasts up to 10 days) This is definitely a project, but the results are absolutely worth it and WAY easier than using brisket! #pastrami #...