Eye of Round -- Pastrami

[Forvols]

I always want to make pastrami, so thought I would give it a try using an Eye of Round roast instead of a brisket flat or navel. Went to Sams got 7lb EOR, trimmed it up and cut a 3lb piece off. This went into the brine for 7 days. After that removed from the brine rinsed and rubbed it down with a dry fresh ground list of spice for Pastrami. Smoked with apple and cherry wood to an IT 143. Let it set overnight in fridge then sliced on 1.5 setting on my slicer. This stuff is REALLY good. Very lean (which is what I wanted) so its not your typical deli pastrami from a lean to fat ratio aspect. But flavor over all taste its all there.

 

[redblood]

Awesome. I bought some deli corned beef and pastrami to go with the fresh rye bread we are baking today

 

[Wrangler95]

Looks great!

 

[brassmagnet]

Dang, that looks good, had to be tasty.

 

[Forvols]

Dang, that looks good, had to be tasty.

Yes it is pretty dang good. But I still need to work on flavors. My first try at pastrami.

 

[brassmagnet]

I did a few deer roasts into corned beef and pastramis.