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Quick Pastrami Question

post #1 of 6
Thread Starter 

I have an Eye of Round ready to come out of its corned beef brine this weekend.  With my previous pastrami I used brisket and took it to 200.  Should Eye of Round also be taken to 200, or is it general practice to use a lower final temp for that cut?  Q-View to follow on Sunday!


Edited by xutfuzzy - 9/14/12 at 6:00am
post #2 of 6
Thread Starter 

Oh, and if taking it past 165, is it general practice to foil a pastrami?
 

post #3 of 6
Quote:
Originally Posted by xutfuzzy View Post

I have an Eye of Round ready to come out of its corned beef brine this weekend.  With my previous pastrami I used brisket and took it to 200.  Should Eye of Round also be taken to 200, or is it general practice to use a lower final temp for that cut?  Q-View to follow on Sunday!


I make pastrami from scratch often, and while I mostly use brisket, from time to time I use top round. With either meat, brisket or round, I smoke it at 200 to an IT of 165-170. I let it cool, foil it, and refrigerate for a day or two. To finish, I then steam it in an oven set at 250, and take it to the same IT.

post #4 of 6
Thread Starter 

If I am going to be slicing it up for sandwiches, should I still steam it?
 

post #5 of 6
Quote:
Originally Posted by xutfuzzy View Post

If I am going to be slicing it up for sandwiches, should I still steam it?
 


Yes, unsliced.

 

Something else I always do is put weights put weights such as foil lined bricks on the brisket while it's brining, and turn it everyday. Once it's smoked and refrigerated before steaming, I do the same.

post #6 of 6

Many ways to skin a cat.

 

For thicker slices to plate,  in our house we like to steam.

 

For thin sandwich slices, we like to warm in au jus.

 

Good luck and good smoking.

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