SVQ Beef Round

[STEbbq]

My beef navel is curing right now for pastrami, and I’ve realized I started a bit too early to make a weekend cook (next Saturday) given my work schedule. So I thought I’d use the extra time to do SVQ pastrami. I could leave the rub on for 4 days in the fridge but the SV approach seems like a more fun and better use of the extra time.

I was also planning to smoke some beef round for deli slicing and sandwiches. But since I have the Joule at work, would there be any issues tossing in my beef round (I want to say it is lower) at 130-135 for 50 hours or so?

No issues come to mind to me, only benefits for making a tougher cut of meat delicious.

[STEbbq]

Beef navel before curing.

[bbqLuv]

Beef navel, is that beef belly?

[STEbbq]

bbqLuv yup

[Jerod Broussard]

50hrs might be bit much for the round. I would perform a squeeze test at 38 hours.

[STEbbq]

What is the squeeze test?

[Jerod Broussard]

STEbbq squeeze that dude before dropping the bag in the bath. Squeeze again later to see if it needs a bit more or if it is just turning to mush. It's the probe tender test for SV.

[Red Man]

I’d be concerned about the fat not rendering enough in the beef navel at those low temps. I’d leave the navel in the fridge for four days with the rub and just smoke it all the way.

[STEbbq]

Fair point. It is only 4.5 pounds.

The other negative is I’d screw up any comparisons to prior cooks because I have never made pastrami via SVQ and I have never used beef navel before. The only difference would be I usually do a 2-3 day rub rest versus 4 days.