I have been wanting to make this recipe for quite some time now and SmokinAl was the inspiration. So, Thanks SmokinAl.
I was at my local grocery and they had eye of round on sale so I picked up a couple that were about 3 lbs a piece. Here is where I would usually post a picture of the new meat but when I uploaded the picts from my phone I only had the final picts after smoking. I guess you guys won't mind? So, for the beginning stages like the prep work and the brine just refer to SmokinAl's recipe he has posted on Pastrami.
Here is a shot of the meat after smoking for 6.5 hours. I brought the IT to 155 deg. and ran the smoker between 180 and 200. I have a RF 250 gallon by the way. I start my fires with cheery and black walnut then once I am up to temp I switch to oak and hickory.
I coated the beef with Dijon mustard and then rolled it in cracked black pepper, kosher salt, coriander seeds, and a pinch of rosemary. (I put all of this into a coffee grinder and pulsed about 10 times.)
I had to cut the end off and give it a taste. I would like to be better with the camera but the meat took over and all I could do was think about eating.
As you can see here I have a new toy. It is the Chef's choice 609 and I love it. I weighed out a little over 4lbs of meat. Not really sure of the exact weight because I was eating the slices as fast as I could cut it.
Rye bread, sauerkraut, Swiss cheese, thousand island dressing and home canned dill pickles from last summers garden. Very proud papa!
Thanks for checking it out. This is a must do recipe if you guys haven't done it yet. And thanks again SmokinAl!!! You rock dude!
I was at my local grocery and they had eye of round on sale so I picked up a couple that were about 3 lbs a piece. Here is where I would usually post a picture of the new meat but when I uploaded the picts from my phone I only had the final picts after smoking. I guess you guys won't mind? So, for the beginning stages like the prep work and the brine just refer to SmokinAl's recipe he has posted on Pastrami.
Here is a shot of the meat after smoking for 6.5 hours. I brought the IT to 155 deg. and ran the smoker between 180 and 200. I have a RF 250 gallon by the way. I start my fires with cheery and black walnut then once I am up to temp I switch to oak and hickory.
I coated the beef with Dijon mustard and then rolled it in cracked black pepper, kosher salt, coriander seeds, and a pinch of rosemary. (I put all of this into a coffee grinder and pulsed about 10 times.)
I had to cut the end off and give it a taste. I would like to be better with the camera but the meat took over and all I could do was think about eating.
As you can see here I have a new toy. It is the Chef's choice 609 and I love it. I weighed out a little over 4lbs of meat. Not really sure of the exact weight because I was eating the slices as fast as I could cut it.
Rye bread, sauerkraut, Swiss cheese, thousand island dressing and home canned dill pickles from last summers garden. Very proud papa!
Thanks for checking it out. This is a must do recipe if you guys haven't done it yet. And thanks again SmokinAl!!! You rock dude!
