Montreal smoked meat and Pastrami

[Big Guy]

A couple of eye of the rounds just out of the brine , they soaked for 10 days



Prepairing the coating, 50/50 pepper and coriander



grinding the spice coating



all done



coating applied to one , I left the other naked for Montreal smoked meat



in the smoker @130 for an hour then up to 225 until an internal of 165



just out of the smoker , going into the fridge for a cool down before slicing



slicing the Montreal smoked meat





slicing the pastrami





A little quality control check

[Slanted88]

They both look fantastic! Reckon i'll put this on my bucket list!

[Whisky Fish]

Got my attention. Great work and for pastrami!

[SMOKE FREAK]

Nice work Guy...I use that meat for jerky but obviously it works well for pastrami too...very nice...

[Bassman]

That's a thing of beauty, Big Guy! I just had to give you .

[Zeeker]

Out of the park Bud...

[minnbill]

wow now that looked good what kind of brine did you use?

[ALX]

sweet....I have always wanted to do the eye of round pastrami...That looks incredible...

[Big Guy]

wow now that looked good what kind of brine did you use?

My brine was 1 cup coarse salt, 1 cup brown sugar, 1 Tbs. cure #1, 1 Tbs granulated garlic, 1/4 cup pickling spice, 20 cups water. I invected the brine into the meat then covered with brine and let it sleep in the fridge for 10 days.