Ingredients
Scale
- 2 3-pound chuck roasts
- 1 gallon water, 16 cups
- 1 1/2 cups girls can grill pastrami brine
- 1/4 cup girls can grill pastrami rub
Instructions
- Trim each chuck roast along the fat seam and remove any silverskin.
- Heat the water in a large pot and add the brine, simmering until dissolved. Let cool, then place the chuck roast in a meat prep bag filled with the cooled brine. Seal and refrigerate for 5-7 days.
- Remove the beef from the brine and rinse it under cold water.
- Rub the beef generously with pastrami rub, then place on a baking rack over a sheet pan and refrigerate uncovered overnight.
- Preheat smoker to 250F degrees. Place the brined and seasoned beef in the smoker and smoke for 2 hours until a mahogany bark forms.
- Place a disposable pan of water in the smoker and continue smoking for an additional 30-90 minutes, until the internal temperature reaches 205-210F degrees.
- Allow the smoked beef to rest for 30 minutes before slicing and serving on toasted rye bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best flavor, ensure the brine is completely cooled before adding the chuck roast.
Allowing the beef to rest after smoking improves its texture and makes slicing easier.
Using quality rye bread enhances the overall flavor of the pastrami sandwich.
- Prep Time: No data
- Cook Time: 210 minutes
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 80mg