Corned Eye of the Round, etc

Longtrain

I’m new to the forum with a brand new large BGE.  I have been grilling for many years but the BGE will help refine my processes.

We get 1/2 a Black Angus each year and have all the cuts available, I usually have a couple large Eye of the Round roasts and in the past have corned them for 10 days and boiled them a la corned beef and cabbage.  Last week I decided to try a poor man’s pastrami (I think). I rubbed them with crushed black pepper and coriander and smoked them at 225F until I got to an internal 160F.  They were then wrapped in heavy foil with about 8 oz of beer.  Back on the BGE until I got >195F.  I let it rest and then sliced it thin for sandwiches, it was tender and tasty and was quite pleased.

Obviously brisket historically is the choice for pastrami, but this was so good are their other less tender cuts that I could put through the “pastrami” process without upsetting the BGE gods?  

Thanks for help and insight, love the forum. 

johnmitchell

Welcome! Have fun.Looking forward to learn from you.

buzd504

Have you tried a chuck?  I've been thinking about doing that.

Longtrain

Yes, I do have some pretty large ones in the freezer.  Also some sirloin tips, can they be corned and smoked?

Botch

The BGE gods are only upset because you didn't post pics.    
 
Welcome!  

Longtrain

Sorry, I just got my account approval after it was done. Next time for sure. 😊

Longtrain

Here’s some wings and St. Louis ribs from last week, the BGE is amazing, can’t get enough, so much to learn, loving it.

Longtrain

St Louis ribs, boy they were tasty.

paqman

short ribs