Sirloin Tip Roast Pastrami

Discussion in 'Beef' started by solaryellow, Jun 22, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    I was running out of pastrami and decided to do something a little different. I used sirloin tip roast as that is cheaper than trimmed packer briskets. I injected the sirloin tip roast and then left it to cure for a week in the brine. The results were well worth it and I doubt I will be using brisket for pastrami in the future. I apologize for the crappy cell phone pix.

    This is after pulling the meat out of the brine, rinsing it off and coating it in freshly ground coriander, black pepper and garlic.



    After smoking the sirloin tip roasts in the UDS for several hours. My slicer can't handle a full 15lbs sirloin tip roast so I cut it in half.


    And after slicing I am just shy of a metric **** ton of pastrami.

  2. meateater

    meateater Smoking Guru SMF Premier Member

    Interesting? Is it more like pastrami or roast beef? 
  3. solaryellow

    solaryellow Limited Mod Group Lead

    It is definitely pastrami and not roast beef.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very interesting! I may have to give that a try.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yes it looks like a great idea .did you put cure 1# or saltpiter ?

    Thanks for the idea.
  6. Looks awesome. Might have to try that.
  7. sunman76

    sunman76 Master of the Pit

    looks good!
  8. solaryellow

    solaryellow Limited Mod Group Lead

    Cure #1
  9. venture

    venture Smoking Guru OTBS Member

    Looks great solar! I understand the Aussies corn silverside roasts.  I have been thinking about trying that for pastrami.  Like you said, cheaper than briskets and leaner, too.

    Good luck and good smoking.
  10. Sounds fantastic. Where can I get the recipe for the brine and the injectables?

  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great joel..............[​IMG]
  12. solaryellow

    solaryellow Limited Mod Group Lead

    I used my own bastardized version of Ruhlman and Polcyn's recipe from their book Charcuterie. It is a very good book to own. [​IMG]

    I am going to start a couple more this weekend since this turned out so well. Thanks for all the compliments everyone. I will try to get better pics this next time.
    Last edited: Jun 24, 2011
  13. Thanks, I will check it out

  14. papagreer

    papagreer Meat Mopper

    Is the sirloin as tender as the brisket pastrami is? Some pastrami just melts. If this does that I will def be switching. MMMMMMM I want a sammie now! [​IMG]
  15. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent!!  Love the color of the finished meat. [​IMG]
  16. solaryellow

    solaryellow Limited Mod Group Lead

    It is very tender.
  17. venture

    venture Smoking Guru OTBS Member

    The brisket is one of the toughest cuts until we get done with it.  It is all in how it is prepared.  The sirloin tip is more like a round cut.  Somewhere between sirloin and round in tenderness.  Either way it is a more naturally tender meat than the brisket or the oxtail.  But in the hands of a good cook, the tougher cuts have a more true beef flavor.

    Good luck and good smoking.
  18. solaryellow

    solaryellow Limited Mod Group Lead

    Those of you who attended the N FL gathering this year, I apologize that we never got to the demo. PM me for the recipe if you wish to try this. I know more than a few of you took a bag or two home.
    Last edited: Apr 17, 2012
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I did take advantage of your generosity and brought some home. The wife offered it to our youngest daughter and her family and it was gone in an instant. I really don't mind sharing but this stuff was gonna be for personal stash and I'll make them some. Oh well it was great and I now have 3 sirloin tips in the refrig for this recipe so send it to me if you will and I'll get this whole process started. I'm glad that I have a whole refrig for the new sausages and pastrami that I'm making this week. Thanks Joel It was really great to see you again and the food was awesome as usual.
  20. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    that is some great strami!  I  as others want this recipe.

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