SMOKED CHUCK ROAST PASTRAMI

SMOKED CHUCK ROAST PASTRAMI

Ingredients

  • 2 3-pound chuck roasts – remove silver skin
  • corned beef brine
  • pastrami rub

Corned Beef Brine

Heat the water in a large pot. Add the brine ingredients and cook on medium until the sugar and salts are dissolved, about 5 – 7 minutes and then cool.

  • 1 gallon water
  • 1 cup kosher salt
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup pickling spice
  • 2 tbsp mustard seeds
  • 1 tbsp pink curing salt or Morton Tender Quick also known as Prague powder
  • 4 cloves garlic crushed

Pickling Spice

Once the brine has cooled, add the following Pickling Spice ingredients. Using a metal skewer, poke holes all over the roast. Add the Chuck Roast and cover with a heavy plate, making sure your roast is completely submerged in the brine. Refrigerate for 5 days, turning the roast once a day.

  • 2 tbsp whole allspice
  • 2 tbsp cardamom pods
  • 2 tbsp whole cloves
  • 2 tbsp coriander seeds
  • 2 tbsp whole peppercorns
  • 1 tbsp red chili flakes
  • 2 tsp fennel seeds
  • 2 cinnamon sticks
  • 4 bay leaves
  • 1 tsp ground orange peel
  • 1tbsp celery seed

 

On day 5 remove your roast from the brine and pat the roast dry with paper towels. Place the roast on a wire rack set inside a large, rimmed baking sheet, and refrigerate, uncovered, for 24 hours.

Pastrami Rub

Combine rub ingredients in a food processor or spice grinder, pulse lightly until coarsely ground, about 6 pulses. Thoroughly coat the roast with the rub, place on a backing rack and set aside, uncovered at room temperature.

  • 1/4 cup coarse ground black pepper
  • 2 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tbsp coconut palm sugar
  • 2 tsp smoked paprika
  • 1 ½ tsp granulated garlic

Smoking Instructions

  1. Heat smoker to 250F degrees. Place the brined and seasoned beef on the smoker. Smoke for 21/2 – 3 hours. The beef will develop a mahogany bark. When the internal temperature reaches 160-165 degrees (the resting point) wrap and return to smoker.
  2. Place a disposable pan of water on the smoker. Continue smoking for about 30-90 minutes, until the internal temperature reaches 190-195F degrees.
  3. Rest for 30 minutes. Slice and serve on your favorite rye bread.

Storage

The smoked pastrami can be refrigerated for up to 2 weeks.