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Eye of round Pastrami, mucho q-view!!

SmokinAl

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SmokinAl,

Well, I decided to load my plate. I got the Kielbasa stuffed Friday morning, made a batch of those Garlic Dills everyone is raving about. Can't wait for them! And even though I said I had to put this off till next week. Look what called out to me at the store Friday morning.


So while I am smoking the Kielbasa I am going to be prepping this. In your first post you said no trimming was needed, but did not post a picture of the Round before the injection and brine. The one I have here looks to have a decent amount of fat all the way around. Is that how it is suppose to be?  Do I need to trim, or just party on? Please let me know.

Still got the Porterhouse for the grill this weekend, but that's a nonissue!

Thanks Al

Dave
I would definitely trim most of the fat off. It will not be in the smoker long enough to render that fat. Look at the one I used, it came that way, already trimmed.

Al
 

stovebolt

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 That's some fine looking pastrami, Al. Making me want to do the same.

 Point for you.

Chuck
 

hammer77

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Will do Al! Yea yours after the brine shot looked pretty neat. I never done this so didn't know. Thanks Bro will keep you posted!
 

SmokinAl

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No problem Hammer!

Good luck!

Al
 

GaryHibbert

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Beautiful AL. Simply beautiful. And that Sammie...now that's my idea of a Sammie. Afraid I'll have to pass on the 1000 Island dressing-- maybe just add some spicey mustard.

POINTS for a great job.

Gary
 
Last edited:

SmokinAl

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Beautiful AL. Simply beautiful. And that Sammie...now that's my idea of a Sammie. Afraid I'll have to pass on the 1000 Island dressing-- maybe just add some spicey mustard.

POINTS for a great job.

Gary
Thanks Gary!

I like the spicy brown mustard too.

Butter on one piece of bread & Grey Poupon on the other.

Al
 

Bearcarver

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I don't know how I missed this one for so long, but it looks Great !!


Looks Mighty Tasty Al !!
----


And another Great Sammy!!


Sorry I'm so late!!

Bear
 

SmokinAl

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I don't know how I missed this one for so long, but it looks Great !!


Looks Mighty Tasty Al !!
----


And another Great Sammy!!


Sorry I'm so late!!

Bear
Hey no problem Bear, I new you would find it sooner or later.

We do like our sammies, don't we!

Thanks for the point, Buddy!

Al
 

idahopz

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Al, that is a great photo story from start to finish - everything looks perfect!

 

poopypuss

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Looks like I'm going to stopping at Costco on Sunday to pick up an Eye Roast.

I don't believe I missed this when it was first put up.

The good thing about a 2 week cure, is Sauerkraut only takes 7 days to make from scratch!
 

daveomak

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May I suggest slicing the  round roast lengthwise to make it about 1.5 - 2" thick...  It will cure much faster, and more thoroughly...  Take on the spices more thoroughly also....  take on smoke better...    All around a mobetta deal...
 

SmokinAl

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May I suggest slicing the  round roast lengthwise to make it about 1.5 - 2" thick...  It will cure much faster, and more thoroughly...  Take on the spices more thoroughly also....  take on smoke better...    All around a mobetta deal...
I may try that the next time.

Thanks Dave!

Al
 

Braz

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Thanks for this recipe Al.

My local Meijer store had eye of round on sale for $2.49# Saturday so I grabbed one, trimmed it yesterday and put it in the brine/cure. I added some thyme, cloves and pepper to Al's recipe above and followed Dave's suggestion to split the meat lengthwise since I don't have an injector. I haven't decided on the rub yet but there is one floating around the interwebs that allegedly mimics the Katz Deli recipe that I may try.
 

SmokinAl

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Sounds real good!
Let us know how it turns out!
Al
 

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