Quick Pastrami Question

Discussion in 'Beef' started by xutfuzzy, Sep 13, 2012.

  1. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member

    I have an Eye of Round ready to come out of its corned beef brine this weekend.  With my previous pastrami I used brisket and took it to 200.  Should Eye of Round also be taken to 200, or is it general practice to use a lower final temp for that cut?  Q-View to follow on Sunday!
    Last edited: Sep 14, 2012
  2. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member

    Oh, and if taking it past 165, is it general practice to foil a pastrami?
  3. dls1

    dls1 Smoking Fanatic

    I make pastrami from scratch often, and while I mostly use brisket, from time to time I use top round. With either meat, brisket or round, I smoke it at 200 to an IT of 165-170. I let it cool, foil it, and refrigerate for a day or two. To finish, I then steam it in an oven set at 250, and take it to the same IT.
  4. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member

    If I am going to be slicing it up for sandwiches, should I still steam it?
  5. dls1

    dls1 Smoking Fanatic

    Yes, unsliced.

    Something else I always do is put weights put weights such as foil lined bricks on the brisket while it's brining, and turn it everyday. Once it's smoked and refrigerated before steaming, I do the same.
  6. venture

    venture Smoking Guru OTBS Member

    Many ways to skin a cat.

    For thicker slices to plate,  in our house we like to steam.

    For thin sandwich slices, we like to warm in au jus.

    Good luck and good smoking.

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