Smoked Tri-Tip Pastrami with Beef Tallow
Pastrami has long been a symbol of old-school deli craftsmanship, but there’s something unforgettable about taking that heritage and giving it a backyard barbecue twist. This smoked tri-tip pastrami was born from the idea of blending patience, smoke, and old-world technique with a cut of beef that’s pure California flavor. Tri-tip, known for its rich marbling and deep beefiness, transforms during a week-long brine into something remarkably tender and savory. The pepper-forward spice crust and hint of mustard play beautifully against hickory smoke, creating an aroma that clings to the cool evening air. The final wrap in rendered beef tallow locks in moisture and gives every slice a buttery, silky finish. The result is a pastrami that walks the line between tradition and rebellion — everything you’d expect from a true pitmaster’s experiment gone right.
