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Pastrami From Two Different Cures and Cuts

post #1 of 13
Thread Starter 

Pastrami from two different cure methods and different cuts of beef.

 

Had been wanting some Pastrami after reading all the other fine post on the forum, So here we go.

 

One was from fresh Top Round and the second was from store bought Corned Beef (Brisket Flat,already cured). 

 

For the Top Round cut being dry cured added TQ, brown sugar, black pepper, garlic powder and coriander and into the refrig for 8 days for cure.

 

On the day before smoking rinsed and soaked both meats in ice water before seasoning, Started with a mustard rub as a base and coated with:

Black pepper, ground coriander seeds, garlic powder, ginger, brown sugar and ground juniper berries and into the refrig uncovered over night.

 

Nest day fired the MES to 225 to start and added the meats with Hickory Pellets in the AMNPS. After four hours of smoke bumped the MES to 260.

The piece of Top Round reached an IT of 190 in 8.5 hours, the brisket reached IT of 190 in 10.5 hours.

 

Had to try the Pastrami from the Top Round for dinner. Built up the sammie and served up with some onion rigs. Might tasty.

 

The Pastrami from the store bought Corned Beef finished up late and went into the refrig overnight before slicing the next day for lunch.

 

In the end, both were very tasty and tender and very similar in taste. The Pastrami from the "brisket cut" may have been the winner.

 

Either way this made great meals.

 

Enjoy

 

Larry

 

Starting with a 3#  Fresh cut of Top Round

 

Seasoned and ready to rest

 

After curing for 8 days

 

Store bought Corned Beef 3#

 

Color comparison of cured Top Round on the right and the Corned Beef

 

Both seasoned and ready for the MES

 

Top round out of the MES

 

First slicing of the Top Round Pastrami

 

Looking Good

 

Building the sammie

 

All stacked up and ready for the toasting

 

Placed in the buttered skillet and covered till browned

 

Finished sammie, deli style with potato salad and onion rings

 

Finished Pastrami from the Corned Beef Brisket

 

Sliced off the end for a first look

 

Corned Beef Slices for the sammie

 

Nest day sammie from the Corned Beef

 

The Corned Beef Brisket  had heavy fat cap in some parts.

 

Thanks for looking

post #2 of 13

Great job.  Both cuts of meat came out beautiful.  My choice probably would have been the top round.  I can't eat fat, but that's just me saying.  You said you preferred the brisket/corned beef over the round.  Was the flavor better, or what?

 

POINTS for a great job and an interesting comparison!!

 

Gary

post #3 of 13
Can you post your cure measurements? Great job.
post #4 of 13

Larry They look great the color is fantastic

Richie

 

:points:

post #5 of 13

Nice job Larry!

 

I think if you had taken the round roast off at 145, it would have been much better. 190 is a little high for that cut.

 

Also the brisket gets a little more tender at 200, Personally I like 205 for a flat.

 

Points for making me hungry with those delicious looking sammies!!!

 

Al

post #6 of 13
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post
 

Great job.  Both cuts of meat came out beautiful.  My choice probably would have been the top round.  I can't eat fat, but that's just me saying.  You said you preferred the brisket/corned beef over the round.  Was the flavor better, or what?

 

POINTS for a great job and an interesting comparison!!

 

Gary

Gary

 

The Pastrami from the brisket cut was just a little more tender and juicy, probably from the higher fat content. Flavor between the two was about equal.

 

Thank you for the point and comments.

 

Larry

post #7 of 13
Thread Starter 
Quote:
Originally Posted by SmokinPapist View Post

Can you post your cure measurements? Great job.

SP

 

For the cure I used:

Morton Tender Quick at 1/2 ounce per pound of whole meat.

Plus 2 tsp of Brown Sugar per pound of meat.

post #8 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Larry They look great the color is fantastic

Richie

 

:points:

Richie

 

The Pastrami was even better after a couple days of being in the refrig.

 

Thanks for the comment, seems that the points did not come through, but thanks

 

Larry

post #9 of 13

Great post.    Looks like I need to make some now.

 

 

:points:

post #10 of 13

TA

 

Great looking post. :points:

 

Need to make some of that myself. Thumbs Up

post #11 of 13

I love the side by side and great quview! Nice post.

 

Points.

Disco

post #12 of 13
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I love the side by side and great quview! Nice post.

 

Points.

Disco

Disco

 

Also had some great sammies on St. Pats day.

 

Thanks for the point and the comments.

 

Larry

post #13 of 13

Great looking Q bravo1.png

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