Brined chuck for 7 days, covered in pastrami seasoning and then 4 hours at 225 unwrapped followed by 2 hours in butcher paper with tallow. Rested in an igloo for an hour.
Now it’s oddly both soft yet dry at the same time. Any tips on that? I’m happy with the final product but was striving for more of a Katz deli kind of soft. Longer rest maybe? I’ve been playing with the idea of adding water to my foil tray. I’m using a recteq bullseye.
by dsverds
5 Comments
What was the internal temp after 4 hours?
What was the reason for Chuck instead of brisket?
Sounds like you did everything right? I do a chuck roast pastrami I run my smoker at 2:50.
I do not wrap i use a water bath under the pastrami as I’m smoking it to collect the juice for a gravy .I smoke all the way until 205.And then let it rest. I do brine it for a week.
And i rinse it off.Pat it dry season liberally, with a rub place on a baking rack over a sheet tray in the fridge overnight
Make sure you rinse your brine off really well.The extra salt will make it tough if you do not rinse it off thoroughly
Is no one going to talk about the first picture being upside down??!!
Too red
I’ve been wanting to try pastrami again but a brisket is too big for my electric. Chuck roast is a great idea. Kind of kicking myself for never thinking of it lol