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Anyone "pastrami" corned beef round?

gdenby
gdenby Posts: 6,239
edited November -0001 in EggHead Forum
I have a corned eye of round soaking right now, and hope to turn it into pastrami tomorrow. However, I don't recall ever cooking this particular cut, and so I'm unsure how to go about it.

Its a thick cylinder, maybe 6" across, as thick as it is long, with a thin fat cap on one side. Total weight a little over 3 lbs. Doesn't seem to have much fat in the muscle, and only a little connective tissue.

Ordinarily I'd guess a 350 dome, on a rack, indirect, till the internal hits 150-160. But I wonder if that's a good approach for pastrami? Maybe too hot and fast for a good smoking.

Anyone have any experience with this cut?
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Comments

  • lowercasebill
    lowercasebill Posts: 5,218
    i never did that cut but have done several corned briskets and have two soaking now, temp sounds too high to me i follow third~eyes instructions here
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  • Rascal
    Rascal Posts: 3,923
    Wish I could help you there. I grew up in NYC where a hot pastrami & swiss on rye with mustard and served with a "peekle" was absolutely to die for! Most pastrami today starts out with beef that is too lean and it's all over before it starts. Oh, what I'd give to come close to what they offered at Katz's Deli!

    Rascal
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  • gdenby
    gdenby Posts: 6,239
    Yeah, I've done a few briskets, 'ala thirdeye. Did a point by itself a few weeks ago, which tasted great, but was to fatty for sandwiches (great in red beans and rice, tho') So I'm trying the round to see how a leaner piece cooks. Just don't know what temp I might us to get both moist and smokey.
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  • lowercasebill
    lowercasebill Posts: 5,218
    that is a tough question as eye of round has to be done medium or less to be moist and sliced thin. my GUESS is take a taste of it at 125 and if you are not happy finish it in foil or a DO with broth to 165. let us know what you did and how it turned out good luck.
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  • Old Salt
    Old Salt Posts: 357
    I would say to cook it like a corned beef brisket. It would be a lot less fat but it should be perfect for sandwiches or with cabbage. Pull it about 140*.
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  • fishlessman
    fishlessman Posts: 34,589
    never seen that cut corned before. my gut feeling is a 300 degree cook to 150 but i dont know. i dont think the smoke will be much of a problem as pastrami is usually lightly smoked, not the heavey smoke someone might give to a brisket. what i do if the pastrami is too salty or too fatty is to reheat by dipping it in a boiling mixture of low sodium chicken broth and water and then make my sandwich with that. i use 2 slotted spoons to dip and then squeeze out the broth.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Gdenby,

    Bill, above, gave you a link to thirdeye's method and I will repost the link below. Follow his instructions as you can and your results will be great.

    pastramiwet1.jpg

    At first I was really struggling with Pastrami/Corned Beef. Thirdeye jumped in and kindly gave me some help.

    Pastrami is one of the most easiest and satisfying cooks that can be done, especially on the egg.

    Wayne, provides complete instructions for both wet & dry pastrami and from cooking store corned beef to corning yourself. I enjoy the wet method a little more but both are great.

    After the corning & rinsing process this is probably the easiest cook to do.

    We cook this often and make pastrami burgers (hamburgers & pastrami with pastrami piled high). We make sandwiches, pastrami/corned beef with cabbage, crackers/cheese/pastrami, pastrami dogs (hot dogs) n krout and just snacks.

    For those who haven’t tried this, don’t miss out on this great treat.
    one of the most easiest and satisifying cooks.

    Once again here is the link to Pastrami the thirdeye way

    While you are there view his other information and recipes as well as his grid lift, great little tool - Playing with Smoke & Fire

    Thanks Wayne for all your help and your Blog.

    GG
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  • gdenby
    gdenby Posts: 6,239
    That's some fine looking pastrami. None of mine have come out looking so nice, altho the flavor has been pretty good, and the texture decent.

    I like the idea of pastrami burgers. Will definitely put that on my "to try" list.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    When you get around to making the burgers, make the patties, not real thick, but then pile the pastrami about three times thicker than the cooked burger. The burger flavor will really complement the pastrami and add what ever you like on that.

    Follow Thirdeye's recipe and it will come out like the pictures - that is the wet method.

    Now you got me going, time to make some pastrami.

    GG
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