Eye of Round Pastrami

[Kingudaroad]

I got this idea from a Diners Drive-ins and Dives episode. 6 pound roast, wet cured 5 days, smoked 7 hours, steamed for 3 hours with a one day rest between each step. This cut will slice up deli thin which is hard to do with brisket. Came out tender with just the right saltiness.

[Bassman]

That looks great, Keith. I've been meaning to try that with an elk roast.

[Texas-Hunter]

Not just wow... But WOW.. That strami has an amazing color to it..

Question tho... Did steaming it take away some of the smoke flavors??

[SmokinLee]

Righteous.

[Mark R]

WOW WOW!!! What does the steaming do? WOW! Iwanmesomeofthat!

[Checkered Past]

Now that's a beauty..slide me a plate and Natty up

[barkonbutts]

Nice hunk of meat!!

[Kingudaroad]

Not just wow... But WOW.. That strami has an amazing color to it..

Question tho... Did steaming it take away some of the smoke flavors??

WOW WOW!!! What does the steaming do? WOW! Iwanmesomeofthat!

The steaming seems to be the traditional way to finish the pastrami. I smoked it at 180-220 degrees for 7 hours but only got the meat temp up to 140. Then I wrapped it in the fridge for a day to let it chill out. Then the steaming process got it up to 160 to tenderize and melt some of the connective tissue. Then it was chilled again for a day before slicing.

I think the nice color is from the very strong brine. 1 pound of salt and 7 Tbs of cure to 1 1/2 gallons of water. Injected brine to 10 % of the weight of the roast, then submerged. I did soak in cold water for 2 hours to alleviate some of the salt after curing.

It is still very smoky even after the steam. Smoked with Post Oak that was trimmed from my backyard trees last year.

Thanks for the nice compliments.

[Mark R]

1 pound of salt and 7 Tbs of cure to 1 1/2 gallons of water. Injected brine to 10 % of the weight of the roast, then submerged. I did soak in cold water for 2 hours to alleviate some of the salt after curing.

What kind of salt do you use?

[Mikey]

That is by far the leanest Pastrami I've ever seen

[Texas-Hunter]

The steaming seems to be the traditional way to finish the pastrami.

That is how I was taught as a youngen to heat it up before building my sammich...

I have to admit, this is a home run..

[Rednose]

Masterful!
...thanks for the 'how-to' info Keith!

[Scarbelly]

Wow that looks awesome

[Meat Hunter]

Looks freakin outstanding Keith. Really nice

[Fire it up]

That's one fine looking piece of cured goodness Never tried doing strami with an EOR but next time I pick one up that's gonna be on the menu