snake River farm pastrami

[Fueling Around]

Nice.
I have a regular corned round in the fridge to soak out and cook.

Great cook. Looks amazing. Question. I thought in general you take these to around 200 or probe tender. Why did you only take to 170-180?

Corned or cured beef often doesn't need to go to the 200° or probe temp. The curing does a lot of breakdown of the internal connective tissue which a cut from the round rump has a lot less than an American traditional brisket.
Wife doesn't like any smoke on her corned beef so it goes straight to a covered pot and simmered for a few hours.

 

[flatbroke]

So what are your thoughts on SRF? Is it worth it?

I bought 5 more packs lol

 

[smokin peachey]

I bought 5 more packs lol

Sounds like you must’ve either liked it or you were hungry when you made the purchase.