Pastrami meets Trisket and it might be my new obsession. 🔥
Took this tri-tip on a 7+ day journey… brined it, rubbed it down with the Girls Can Grill pastrami kit, smoked it low at 225°F, then cooked it like a brisket with a Dijon beef broth braise until probe-tender at 202°. The bark, the smoke, the pastrami flavor… unreal. Sliced against the grain and
Maybe that’s ur boyfriend just aged