Pastrami from Top Round - Temperature

Discussion in 'Beef' started by weekend smoker, Mar 12, 2014.

  1. Cold day in So IL so I figured I would smoke some corned beef to make pastrami.  First time doing this with top round and I am concerned about the end temperature of this piece of meet.   Was planning to to to about 160.

    My question is....Is it worth going higher on a top round to try to make it more tender or does is just dry it out?   Top rounds are so lean that there is no real marbling of the fat to speak of.  

    Anyone have a recommendation on the end temperature of a top round pastrami?

    Thanks
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Last edited: Mar 12, 2014
    weekend smoker likes this.
  3. Woodcutter, your post came across just as the Pastrami hit 160 F.  I pulled them right away.  They are peacefujlly resting in foil and a blanket now.

    Thanks
     
  4. Pastrami 

    Pulled the three rounds at 160 - 162.  Came out great.  Had my boys and some other family over when these got done resting, and ended up with only about 2 lbs left to package for lunch meet, of the 10 I started with.  

    Would have taken pictures of these sliced, but it was disappearing as fast as I could cut.


    Will definitely do this smoke again

    Woodcutter - thanks for the timely input.  I was going to let them to to about 175 to see if that would tenderize them, but they were great pulled off earlier.
     
  5. bigwheel

    bigwheel Smoking Fanatic

    Looks good. I tried corning some chuck roast one time. It was horrible. lol.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

     

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