Eye of Round Pastrami

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
Made some pastrami using eye of round instead of brisket. I used the
dry cure method and a combo of the virtual weber bullet & k.kruger
recipes (http://bbq-4-u.com/viewtopic.php?t=5984&highlight=pastrami)
with a couple minor changes. Turned out Great!!! Good hot or cold.

Here's the pics....
(click to enlarge)


Trim some fat...


Coated with cure & seasonings....


In zip-locks for 4.5 to 5 days in fridge
turning daily....


Rinse really well / soak...


heavy coat of the cooking rub....


On the smoker at 225* to 250* for 5 hours
until 165* internal...


Let cool then refrigerate....


Slices...
 
Do look good. I tried turning some chuck roasts into corned beef once upon a time using a wet brine type cure. Was not real happy with the results on that deal. The round looks much mo betta.

bigwheel
 
that is awesome. I would love to have a slice of that.. [smilie=a_goodjob.gif]
 
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