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Inside Round Pastrami

post #1 of 6
Thread Starter 

I have been indisposed for awhile and was glad to get back to smoking. I have made pastrami a couple of times but the Bradley site (I use a Bradley Smoker) warns against using an inside round for pastrami as it is too lean. That made sense to me but I am trying to cut fat from my diet and it led me to wonder if round couldn't successfully be made into pastrami. I searched this forum and found a recipe for Deb's Pastrami.

 

I started by using her brine formula:

 

1 gallon cold water

1 cup kosher salt
2-1/2 tsp prague powder #1
3/4 cup white sugar
6 bay leaves
2 tsp garlic powder
2 tsp juniper berries
2 tsp black peppercorns

 

I cut it in half as I was only using a 3 pound inside round roast. I cut the roast in half and placed it in the brine.

 

I let it sit in the refrigerator for 6 days. I injected the thicker part with the brine twice. Deb's recipe calls for 7 days but I had a smaller piece of beef than she called for with a whole brisket.

 

I took it out, rinsed it and soaked it in cold water for 30 minutes. Then I dried it with paper towel.

I used Deb's rub:

 

1/3 cup Butchers Grade COURSE black pepper (not table ground)
1/3 cup juniper berries
1/4 cup coriander

 

Again, I cut it in half due to the smaller meat sizes.

 

 

I then wrapped in cellophane and put it in the fridge for 2 days.

 

 

 I took the wrapping off and put it back in the fridge overnight.

Then, I put it in the Bradley Smoker with no smoke at 140 F for one hour.

Then, I smoked it for 1 hour and 40 minutes over apple and hickory at 200 F.

I continued at 200 F in the Bradley for another 1 hour and 20 minutes without smoke. Deb recommends 3 hours of smoking but She Who Must Be Obeyed likes lighter smoke.Through all of this, I followed Deb's recommendation and sprayed it a couple of times with apple juice. Here it is afterwards.

 

 I wrapped the pieces in foil and added some apple juice to the packages. This is not in Deb's version but I figured the leaner round could use the moisture.

I put the meat in the oven at 230 F (it is still cool here in the Canadian Rockies and I figured I might as well heat the house as the great outdoors). It took 7 hours to get it to Deb's recommended internal temperature of 180 F. I pulled it and let it cool in the foil for an hour.

 

I tried a test slice and it was great!

The final verdict is that Deb's seasoning recommendations are great. The flavour was a deep rich pastrami flavour. The round meat came out moist and tasty. There is no doubt that the texture is not as good as a brisket but it isn't bad and, for those of us who are trying to cut fat from our diet, pastrami made from inside round is a viable alternative. This tastes great and the loss of texture is definite but not terrible.

post #2 of 6

  The texture might not be what you are used to, but the visual is awesome!  Looks great!

 

  Mike

post #3 of 6
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

  The texture might not be what you are used to, but the visual is awesome!  Looks great!

 

  Mike

Thanks. I will be making it again. However, once in a while I will spoil myself with a brisket or blade roast made into a pastrami.

post #4 of 6

Very nice strami.....  Good job.....   As long as it taste like strami, who needs the fat.....   icon14.gif

post #5 of 6

That looks like strami to me!  Great Job Disco!

 

Kat

post #6 of 6
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Very nice strami.....  Good job.....   As long as it taste like strami, who needs the fat.....   icon14.gif

If I did a full body shot for my icon, you would see, I REALLY don't need the fat. Thanks for the comments guys.

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