Corned Rounds

milehigh · 05-03-2008, 12:07 PM

OK, so i've read all the pastrami threads on the Roadmap and they are all based on brisket. I've got a couple of corned eye of rounds soaking in rinse water that will get smoked tomorrow. Plan on having pastrami for sammies for an upcoming fishing trip.
Any tips on temps and times appreciated. Thought about smoking at 225 with pecan until an internal temp of 180. Rounds should cook faster than corned beef flats, right? Foiling? I've got some "pastrami seasoning" from Steve Raichlan that i think will be O.K.

Paul

milehigh · 05-03-2008, 03:11 PM

Bump. 2 hours before i cant get back on the board today

tanks
Paul

OSD · 05-03-2008, 04:28 PM

not sure, I've never done a round but the temps sound about right.

BBQ Grail · 05-03-2008, 08:37 PM

That is what I would do. Sorry I didn't see this sooner.

snokid · 05-04-2008, 02:34 PM

hey there

Paul has a question and seeing how he has no computer at home the task falls to me....his rounds have gotten to 147* and holding like for 2 hours ...egg temp is 250* the question is" do rounds plateau like brisets" and what should he expect

ben

Smokin Gator · 05-04-2008, 03:52 PM

Plateau will be longer than a flat. Cooker that bad boy to about 200!!

Irrad8 · 05-04-2008, 08:29 PM

How did it turn out?

milehigh · 05-05-2008, 10:50 AM

This was my first ever long cook, so here are some quick notes and observations. Feel free to throw input to help out my learning curve.

The cook was 2 corned rounds on a med bge. Started at 7:30 a.m. at 250 and sweet blue pecan. Stuck a probe in the smaller one at the 2 1/2 hour mark and it was at 131. It crept up to 147 over the next 2 hrs and held. About that time i probed the slightly bigger one and it was at 146. Pit still at 250. They both stayed there for the next couple of hours and i was getting to the point that i thought something was wrong with the probes. Remember this is my first long cook and they were not BUDGING. Panic did'nt set in ,but i was getting impatient. Lets try foiling the little one, i,ve read about that. Sure as hell, it started rising while the big one held.I also had raised the pit to 260-275. So i foiled it, and it started coming up. About then i had to tear the egg down to add more charcoal. Got it back to 275 and finished the cook until both reached about 200.

The meat is a little dry and somewhat "roast beefy" I am guessing they were not that "corned" and did'nt require a pre-soak. The "dry" part may have been from how i cooked them. I noticed that they were not giving up much liquid until i foiled and the plateau broke. Was it the foiling that broke it or would have they eventually broke and lost as much liquid if left alone? Was 200 too hot for a round?

All in all it was a lot of fun and a great learning experience, And... homemade pastrami to share with freinds and family. Sorry to ramble, i tend to do that. Open to any critique.

I'm going fishing now.
Thanks for all the help and camradarie.

Paul

snokid · 05-05-2008, 12:43 PM

hey there

Sounds really good...I anxious to hear feed back being a rookie I needs all the help I can get, if ya know what I mean

...but I know they are gonna taste good on the fishin' trip....

grace and peace

Ben

Markbb · 05-05-2008, 12:59 PM

Lets see the way I'm reading this is you didn't corn the beef before it went on the cooker? If you didn't corn it then what you had was roast beef, after I cure corn a flat for at least 2 weeks and good soak'n I'll cook smoke for a internal of 150 to 165 and slice real thin for cornbeef sandwichs, I've also seen but never did was after the smoke to steam the meat for approx. 2hrs

Bbq Bubba · 05-05-2008, 01:03 PM

I'm not seeing any pic's......
Was it a dream??

BigBarry · 05-05-2008, 03:19 PM

Corned Rounds and Pastramis are served in supermarket and crappier delis. You see the corned beef slices that are big and round, not flat and you should run away. Same with pastrami. The round has no fat and also does not allow much of the corning to penetrate and settle in.

IMHO - stick to briskets or another fattier cut.

05-03-2008, 12:07 PM	#1
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	Corned Rounds OK, so i've read all the pastrami threads on the Roadmap and they are all based on brisket. I've got a couple of corned eye of rounds soaking in rinse water that will get smoked tomorrow. Plan on having pastrami for sammies for an upcoming fishing trip. Any tips on temps and times appreciated. Thought about smoking at 225 with pecan until an internal temp of 180. Rounds should cook faster than corned beef flats, right? Foiling? I've got some "pastrami seasoning" from Steve Raichlan that i think will be O.K. Paul

05-03-2008, 08:37 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	That is what I would do. Sorry I didn't see this sooner. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

05-04-2008, 03:52 PM	#6
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	Plateau will be longer than a flat. Cooker that bad boy to about 200!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

05-04-2008, 08:29 PM	#7
Irrad8 is one Smokin' Farker Join Date: 08-14-07 Location: Moberly, MO Downloads: 0 Uploads: 0	How did it turn out? __________________ Brian aka Irradiate Lit & Loaded BBQ BBQ-Brethren - MOFO Chapter Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Brinkmann - 6 burner w rotis (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2006 FORD SUPERCREW 4x4..with racing stripes 2003 PLAYMOR 7' X 16' Hauler Always a bottle of Gentleman Jack in the fridge Am I in the "wood pile" ......again..

05-05-2008, 01:03 PM	#11
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I'm not seeing any pic's...... Was it a dream?? __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

05-03-2008, 03:11 PM	#2
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	Bump. 2 hours before i cant get back on the board today tanks Paul

05-03-2008, 04:28 PM	#3
OSD is One Chatty Farker Join Date: 12-22-05 Location: St. Petersburg, Fl. Downloads: 0 Uploads: 0	not sure, I've never done a round but the temps sound about right.

05-04-2008, 02:34 PM	#5
snokid Knows what a fatty is. Join Date: 03-22-08 Location: Sheridan, Montana Downloads: 0 Uploads: 0	hey there Paul has a question and seeing how he has no computer at home the task falls to me....his rounds have gotten to 147* and holding like for 2 hours ...egg temp is 250* the question is" do rounds plateau like brisets" and what should he expect ben

05-05-2008, 10:50 AM	#8
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	This was my first ever long cook, so here are some quick notes and observations. Feel free to throw input to help out my learning curve. The cook was 2 corned rounds on a med bge. Started at 7:30 a.m. at 250 and sweet blue pecan. Stuck a probe in the smaller one at the 2 1/2 hour mark and it was at 131. It crept up to 147 over the next 2 hrs and held. About that time i probed the slightly bigger one and it was at 146. Pit still at 250. They both stayed there for the next couple of hours and i was getting to the point that i thought something was wrong with the probes. Remember this is my first long cook and they were not BUDGING. Panic did'nt set in ,but i was getting impatient. Lets try foiling the little one, i,ve read about that. Sure as hell, it started rising while the big one held.I also had raised the pit to 260-275. So i foiled it, and it started coming up. About then i had to tear the egg down to add more charcoal. Got it back to 275 and finished the cook until both reached about 200. The meat is a little dry and somewhat "roast beefy" I am guessing they were not that "corned" and did'nt require a pre-soak. The "dry" part may have been from how i cooked them. I noticed that they were not giving up much liquid until i foiled and the plateau broke. Was it the foiling that broke it or would have they eventually broke and lost as much liquid if left alone? Was 200 too hot for a round? All in all it was a lot of fun and a great learning experience, And... homemade pastrami to share with freinds and family. Sorry to ramble, i tend to do that. Open to any critique. I'm going fishing now. Thanks for all the help and camradarie. Paul

05-05-2008, 12:43 PM	#9
snokid Knows what a fatty is. Join Date: 03-22-08 Location: Sheridan, Montana Downloads: 0 Uploads: 0	hey there Sounds really good...I anxious to hear feed back being a rookie I needs all the help I can get, if ya know what I mean ...but I know they are gonna taste good on the fishin' trip.... grace and peace Ben

05-05-2008, 12:59 PM	#10
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	Lets see the way I'm reading this is you didn't corn the beef before it went on the cooker? If you didn't corn it then what you had was roast beef, after I cure corn a flat for at least 2 weeks and good soak'n I'll cook smoke for a internal of 150 to 165 and slice real thin for cornbeef sandwichs, I've also seen but never did was after the smoke to steam the meat for approx. 2hrs

05-05-2008, 03:19 PM	#12
BigBarry is One Chatty Farker Join Date: 12-06-06 Location: West Islip, NY Downloads: 0 Uploads: 0	Corned Rounds and Pastramis are served in supermarket and crappier delis. You see the corned beef slices that are big and round, not flat and you should run away. Same with pastrami. The round has no fat and also does not allow much of the corning to penetrate and settle in. IMHO - stick to briskets or another fattier cut. __________________ Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King!

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