Not at all intended to compete with Mike's eye of round pastrami, but to supplement it and give some insight into the process.
I think the word "pastrami" is Hungarian, but I'm not absolutely sure. I believe it's a noun and a verb that refers to a semi-dry marination process. Semi-dry in that spices go on dry, but pull moisture out fo the meat, which then marinates in its own, spiced juices. In the good delis, "pastrami" is brisket and a pastramied round is "Chicago spiced beef." the difference is that one expects a little fat on a pastrami.
In order to get the right texture on a beef brisket pastrami or a corned beef brisket, it's helpful to throw in a braise. Here's an original recipe for brisket pastrami you might enjoy trying along with the eye of round pastrami.
I'm not sure what Bigwheel did to his round when he tried to make "corned beef," but the brine concentration and time in brine are very important. Also, smoking a corned beef is usually not a good idea.
Anyway, here's the pastrami recipe.
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup black peppercorns
4 tbs coriander seeds
2 tbs juniper berries
2 tsp granulated garlic
1 tsp dry ginger
1 brisket flat, trimmed to about 1/8â€
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