Rump Pastrami slice temp

[timstalltaletav]

Had this piece of rump roast in the freezer... Thawed and put in Pop's brine (submerged and injected) for 2 weeks.

Rubbed tonight with pastrami rub. Just wondering about finish temp. I want to make nice clean slices tomorrow after it's smoked. 190°? Is that tender enough to eat at 1/4" or less thick slices? I don't want it falling apart like chopped brisket.

 

[tardissmoker]

Not rump so high. Brisket to 200-205 since it is so fatty and full of connective tissue. Take rump to 140-145, cover with aluminium foil and let coast to 145-150. Cool and refrigerate, then slice very thin on a slicer. Vac pac and freeze what you don't want immediately. Steam for a while and put on a Sammie of your choice, mine is "The Rueben".

 

[pops6927]

http://www.smokingmeatforums.com/t/259066/beef-corned-beef-and-pastrami

I took mine to 155° for slicing; the piece of corned beef to 208° for shredding. It was a bottom round roast, right next to the rump.

 

[timstalltaletav]

Thanks guys! Glad I asked or I would have ruined this project. Going into the smoker shortly.

 

[tardissmoker]

How did it turn out? No pics?

 

[timstalltaletav]

How did it turn out? No pics?

Sorry I got tied up drinking beer yesterday. Going to slice it shortly. I'll grab some pics. It came out great!

 

[tardissmoker]

Beer is my favourite excuse!