Cold day in So IL so I figured I would smoke some corned beef to make pastrami. First time doing this with top round and I am concerned about the end temperature of this piece of meet. Was planning to to to about 160.
My question is....Is it worth going higher on a top round to try to make it more tender or does is just dry it out? Top rounds are so lean that there is no real marbling of the fat to speak of.
Anyone have a recommendation on the end temperature of a top round pastrami?