Help! Eye of Round Corned Beef

Discussion in 'Beef' started by tender loins, May 26, 2012.

  1. I got a nice eye round corned beef piece 3.85lbs on a manager's special sale, it was near the Use By date, so just rinsed well, jacarded it thru the top/fattier part, pierced all over & inserted a couple heads worth of garlic cloves, then rubbed with soy sauce and spices in a vacuum bag overnite. Removed from bag and rolled in freshly pounded black pepper and in the smoker for almost a few hours now. It's about 132F, how high should I take the temp to? Would I smoke it to rare/medium rare instead of like a brisket 190-200? Thanks for any help!
     
  2. tigerregis

    tigerregis Meat Mopper

    It's not corned if it not cured. You have smoked eye. That is not most tender cut and the longer it cooks the better. Slice it as thin as you can and pile the slices for your portions. Also be careful as it is very lean.
     
  3. What do you mean? Isn't the seasoning the corning or does it have to then be boiled to be corned? So I have smoked eye with corning seasoning? Or do I have Pastrami?
     

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