Montreal smoked meat and Pastrami
 

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

Looks great!!
Mind posting your brining procedure?

Thanks

make a brine of 1 cup coarse salt, 1 cup brown sugar, 1 tbs cure #1,1 tbs garlic granules, 1/4 cup pickling spice, 20 cups water. Inject brine into meat appro 10% by weight. pour the rest of the brine over the meat and keep submerged and refrigerated for 10 days.