I was at Sam's a couple of weeks ago looking for some salmon to make lox. They really didn't have any that looked good so while looking around I found a 5# eye of round, Angus choice. I have been wanting to make pastrami with a round roast for some time. I grabbed it. No trimming necessary. I injected it with as much brine as it would hold, then into a bag with the rest of the brine for 12 days. This is the brine I used.
1 gal water
1/3 cup pickling salt
1/3 cup raw sugar
2 TBS cure #1
1/3 cup pickling spices
2 bay leaves
1/8 cup granulated garlic
Into a plastic bag & into the fridge. Here it is after 12 days.
Next into an ice water bath for 4 hours.
Dry it off & coat with mustard.
Then black pepper, and wrap in plastic wrap, and into the fridge overnight.
Out of the fridge in the morning, ready for the smoker. Using the Smoke Vault with hickory and oak, lava rock & water in the water pan.
It took about 4 hours to get to 145 IT. Rested it for a couple of hours.
Then had to cut into it for some Reuben sandwiches.
Judy made some homemade rye bread, and it's just out of the oven.
Took about half a loaf & split it in half & buttered the insides. Sliced up some pastrami.
And started to build a sandwich for the flat top. First the pastrami, then the kraut.
Finally the Swiss cheese, then the top piece of rye.
Put a cover over it to get the inside hot. When the bottom is getting brown time to flip it.
All flipped! LOOKS LIKE AN ANGRY DOG WITH IT"S TONGUE HANGING OUT!!
Here it LOOKS LIKE A GATOR AFTER THE THERM!!
Yep ready to get the therm!!
Now to make the Thousand Island dressing.
I wish I could say I had a bunch of photo's of me cutting it up, but just as I pulled it off the grill a couple of friends showed up (I think they smelled the smoke)
I cut it into 4 pieces & they all grabbed a piece before I could get the camera out of my pocket.
I have one shot of what they left for me. Nice slice, with dressing & homemade dill pickles.
The flavor was very good, the meat was extremely tender. I would definitely do this again.
It's going to be a hard choice next time between brisket & eye of round for pastrami.
Maybe I should just get another freezer & do both!
Thanks for looking!