Tri-Tip of Beef 

4 quart water 

3 ½ tablespoon kosher salt 

1 cup brown sugar 

3 tablespoons pink curing salt

2 cinnamon stick 

1 tablespoon yellow mustard seed 

1 tablespoon black peppercorn 

1 teaspoon clove 

1 ½ teaspoon allspice 

1 tablespoon juniper berry 

4 bay leaf 

1 pound ice 

Montreal Rub to your liking 

2 whole Tri-Tips (2.5lb avg)

Combine all ingredients, minus ice, Montreal Rub and tri-tip, in a large pot and bring to a simmer. Stir to make sure the salt and sugar are dissolved, Remove from heat, add ice, and cool to room temperature. Once brine is cooled, pour over Tri-Tip in a large enough container to fully submerge the meat, you can also do this in large brining bags, like you would use for a turkey. Refrigerate for 3 days. Remove from brine and pat dry on towels.

Preheat oven to 500F. Coat the exterior completely with Montreal Rub (you probably won’t need all of it) and roast at 500F for 10 minutes, to help brown the meat. Remove from oven, and reduce heat to 275F. Return Tri-Tip to the oven and continue to cook until it reaches an internal temperature of 130F, if you prefer your meat cooked further, cook until 140F for medium, and 150F for medium well. Allow to rest for at least 20 minutes before slicing.