You can smoke it at any temp, I did do 225 I think, Just don’t take the IT past about 145 & you will be fine.Thanks Al for the like and the comment
I was going to message you about this , I have went over the post you did way back, but I must have missed it , what temp did you smoke the meat at. I was thinking 225 Deg. but was going to ask you.
Eye of round Pastrami, mucho q-view!!
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...www.smokingmeatforums.com
David
In for the ride! Looks like the start of something awesome.
You can smoke it at any temp, I did do 225 I think, Just don’t take the IT past about 145 & you will be fine.
Al
Just don’t take the IT past about 145
SmokinAl
Thanks for the like
One more question, the IT of 145, is that for toughness or for doneness. You say do not go beyond
David
Looking forward to the finish David. What's in the brine?
Looks like a good start David. I'm in for the ride also. Something about that new pastrami smell that gets to me.
Point for sure
Chris
Nice start David! I'm in for the ride too.
I am sure it will be good , following SmokinAl 's way for my first time .should be good!! will be watching
Looks good David, you will soon be rewarded handsomely.