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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

Oh Blimey, they look great.

Phil

Fantastic job there. Looks like the eye had some pretty decent marbling in it considering the cut.

i'm drooling Ray

Great post,I haven't used eye of round, I have always used beef brisket. Your product looks so good I gotta try the round. Nice photos to CF

scotty wrote:i'm drooling Ray

I was going to bring some down to Fl but I ate it all up. We bought a house over in Floral City, see you in two months.

I'm not far from Montreal but I thought the Montreal steak was a black pepper based rub. Yours is naked? unless I read it wrong?
Enlighten me please BigGuy.
And it's to early to go south

DanMcG wrote:I'm not far from Montreal but I thought the Montreal steak was a black pepper based rub. Yours is naked? unless I read it wrong?
Enlighten me please BigGuy.
And it's to early to go south

Montreal steak spice is a black pepper based product to be applied to beef steaks that are grilled.

Montreal smoked meat is made from a pickled beef brisket that is slow smoked and sliced thin.

I used an eye of the round as it was on sale for $1.78 / pound. It works nice but the brisket has a little more fat marbleing and makes a slightly better product.

Its never too early to go to Fl. I've had my fill of winter weather, When the ducks and geese move south so do I.

Big Guy wrote:

scotty wrote:i'm drooling Ray

I was going to bring some down to Fl but I ate it all up. We bought a house over in Floral City, see you in two months.

Im glad you bought a place--I saw your posts elsewhere.

you will be shot and fed to gators for eatin it all

I'm curious - how long did it take for the meat to reach 165 degrees at that temperature?

Could you see any reason to cold smoke them for longer than an hour?