Pastrami From Two Different Cures and Cuts

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
Pastrami from two different cure methods and different cuts of beef.

Had been wanting some Pastrami after reading all the other fine post on the forum, So here we go.

One was from fresh Top Round and the second was from store bought Corned Beef (Brisket Flat,already cured). 

For the Top Round cut being dry cured added TQ, brown sugar, black pepper, garlic powder and coriander and into the refrig for 8 days for cure.

On the day before smoking rinsed and soaked both meats in ice water before seasoning, Started with a mustard rub as a base and coated with:

Black pepper, ground coriander seeds, garlic powder, ginger, brown sugar and ground juniper berries and into the refrig uncovered over night.

Nest day fired the MES to 225 to start and added the meats with Hickory Pellets in the AMNPS. After four hours of smoke bumped the MES to 260.

The piece of Top Round reached an IT of 190 in 8.5 hours, the brisket reached IT of 190 in 10.5 hours.

Had to try the Pastrami from the Top Round for dinner. Built up the sammie and served up with some onion rigs. Might tasty.

The Pastrami from the store bought Corned Beef finished up late and went into the refrig overnight before slicing the next day for lunch.

In the end, both were very tasty and tender and very similar in taste. The Pastrami from the "brisket cut" may have been the winner.

Either way this made great meals.

Enjoy

Larry

Starting with a 3#  Fresh cut of Top Round


Seasoned and ready to rest


After curing for 8 days


Store bought Corned Beef 3#


Color comparison of cured Top Round on the right and the Corned Beef


Both seasoned and ready for the MES


Top round out of the MES


First slicing of the Top Round Pastrami


Looking Good


Building the sammie


All stacked up and ready for the toasting


Placed in the buttered skillet and covered till browned


Finished sammie, deli style with potato salad and onion rings


Finished Pastrami from the Corned Beef Brisket


Sliced off the end for a first look


Corned Beef Slices for the sammie


Nest day sammie from the Corned Beef


The Corned Beef Brisket  had heavy fat cap in some parts.


Thanks for looking
 
Great job.  Both cuts of meat came out beautiful.  My choice probably would have been the top round.  I can't eat fat, but that's just me saying.  You said you preferred the brisket/corned beef over the round.  Was the flavor better, or what?

POINTS for a great job and an interesting comparison!!

Gary
 
Larry They look great the color is fantastic

Richie

points.gif
 
Nice job Larry!

I think if you had taken the round roast off at 145, it would have been much better. 190 is a little high for that cut.

Also the brisket gets a little more tender at 200, Personally I like 205 for a flat.

Points for making me hungry with those delicious looking sammies!!!

Al
 
 
Great job.  Both cuts of meat came out beautiful.  My choice probably would have been the top round.  I can't eat fat, but that's just me saying.  You said you preferred the brisket/corned beef over the round.  Was the flavor better, or what?

POINTS for a great job and an interesting comparison!!

Gary
Gary

The Pastrami from the brisket cut was just a little more tender and juicy, probably from the higher fat content. Flavor between the two was about equal.

Thank you for the point and comments.

Larry
 
 
Larry They look great the color is fantastic

Richie

points.gif
Richie

The Pastrami was even better after a couple days of being in the refrig.

Thanks for the comment, seems that the points did not come through, but thanks

Larry
 
Great post.    Looks like I need to make some now.

points.gif
 
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