I have cured my own pastrami using brisket and Pop's brine with great success. I was wondering about using top round London Broils to produce a cheaper and healthier cold cut. My question is this. If I were to grill or broil a London broil, I would bring it to no higher than 125 IT otherwise I feel they dry out and get chewy. Most Pastramis I have seen on SMF made from lean cuts such as top round, bottom round, eye round, etc. seem to be brought to a much higher IT. Is that because he cure is being injected? I plan to just use pops brine without injecting since they are about an inch thick and only a couple of pounds. Am I ok to smoke it to a lower IT? Also, would the curing time be the same as POp's recommends for roasts and briskets even though it's such a small piece of meat. Well thanks in advance for all of your help.
