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.
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
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