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

[wheels]

Oh Blimey, they look great.

Phil

[Jogeephus]

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

[scotty]

i'm drooling Ray

[ChileFarmer]

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

[Big Guy]

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.

[DanMcG]

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

[Big Guy]

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.

[scotty]

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

[smokeandumami]

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?