Desired IT for Eye Round Pastrami

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worktogthr

Master of the Pit
Original poster
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SMF Premier Member
Nov 3, 2013
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Massapequa, NY (Long Island)
Took a couple of pieces of eye round out of a curing a brine a couple  a days ago and seasoned them up for pastrami.  Going to smoke after work today and I was wondering what internal temp you would all smoke a lean cured meat like this?  For roast beef I like rare/medium rare with an IT of about 125 but I am not sure if that low of an IT will be safe since it is cured.   Thanks in advance!

-Chris
 
You'll be fine at those temps. Since eye round is lean you don't want to take it too high like you would if you made the pastrami from brisket.
 
Took a couple of pieces of eye round out of a curing a brine a couple  a days ago and seasoned them up for pastrami.  Going to smoke after work today and I was wondering what internal temp you would all smoke a lean cured meat like this?  For roast beef I like rare/medium rare with an IT of about 125 but I am not sure if that low of an IT will be safe since it is cured.   Thanks in advance!

-Chris

This sounds good what brine did you use?
 
I'm with you on liking rare roast beef.

We usually take ours off at 115 to 118, let it rest & it will come up to 120-125.

But for eye of round pastrami I like to take it to 145, I think the meat has a better texture when it is a little more done.

Here's a photo of my pastrami that was taken off at 145.


Hope I'm not confusing you.

Al
 
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I'm with you on liking rare roast beef.

We usually take ours off at 115 to 118, let it rest & it will come up to 120-125.

But for eye of round pastrami I like to take it to 145, I think the meat has a better texture when it is a little more done.

Here's a photo of my pastrami that was taken off at 145.


Hope I'm not confusing you.

Al
Hahaha.  Yes, you confused me a little.  Maybe split the difference and cook to 135? haha
 
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