I smoke mine to 145 and wrap just like this and slice and my Costco eye of round comes out fantastic. When its sliced thin like that I don’t feel the temp plays a factor at all.
Bradley - what a great channel- thanks for all the great recipes. I’m just wondering if this brine will work with a 5-7 day traditional pastrami cure time instead of the injectors for this size of roast - my guess is yes but I don’t like guessing when it involves curing. Thanks
Dude… If you ever leave out “There’s a snake in my boot” again, I’m unsubscribing and hitting the thumbs down. You’ve been warned! Love your videos though!! Keep up the good work!
Bradley, you are absolutely and completely the only person I follow on RU-vid LOL. I also built pits, and have been smoking foods for many moons. I would like for you to try something... Smoke canned corned beef and make a Reuben, you will be pleasantly surprised, it-is-DELISSSIES!😏
Roast beef is a staple in my area. Known here in Baltimore as Pit Beef, cooked traditionally over charcoal until medium rare and served on a Kaiser roll, thinly sliced white onion and horseradish. It’s a workin’ mans sandwich but oh so delicious when done right and a favorite game day food among my friends.
I developed a recipe for Pastrami Sausage. It is everything but the rye bread and Russian dressing in the sausage, basically a Rueben in a hog casing. I would love to come on your channel and share the recipe!
Great content. Really digging the sausage recipes. I raise heritage breed hogs on my farm and I’m looking for local restaurants to sell wholes and half’s to. Hit me up if you think you guys are interested! I have them processed in a USDA facility so they are approved for resell. I’ll send some samples of some cuts and fat for your sausages if your interested.
Hi Bradley, where did you get your Spice Grinder at, as I don't see you have it listed in your items. Also how do you like your Meat Slicer? I am torn by the Beswood 10" or the KWS 10" Meat Slicer. Although your Meat Slicer looks very similar to the KWS model. Thanks
Q. If I don't have an injector but I have time how long would you recommend brining this.... I have smoked more than a couple eye of rounds for sandwich meat but never thought about turning one into pastrami.... Thanx in advance
First time I had a Ruben sandwich was at Circa casino in Las Vegas. It was really good but it was $35. I now know where to look if I want to make my own Ruben. Thank you sir for sharing.
Hey bro I live out in Taylor so I’m only about 30 minutes from Austin. How do I buy a grill like you have? Please let me know. Love the content big dawg!!
Does anyone by chance know the ratios for the recipe ? I would really like to make this but don’t wanna go to heavy on the ingredients especially the pink curing salt
Way to narrow down process and make it feasible for us regular folk. Good job..wonder if you would get same result with an HEB eye of round...I don't order high dollar beef online.
