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Homemade Chuck Roast Pastrami Recipe

Skip the brisket and make homemade chuck roast pastrami. It's more tender and juicy. Recipe includes brine, rub and smoking instructions.

Course Main Course
Cuisine American
Keyword chuck roast, corned beef, pastrami
Prep Time 7 days
Cook Time 3 hours 30 minutes
Total Time 7 days 3 hours 30 minutes
Servings 24
Calories 241 kcal
Author Christie Vanover

Ingredients

  • 2 3-pound chuck roasts
  • corned beef brine
  • pastrami rub

Corned Beef Brine

  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup pickling spice
  • 1 tbsp pink curing salt

Pickling Spice

  • 2 tbsp whole allspice
  • 2 tbsp cardamom pods
  • 2 tbsp whole cloves
  • 2 tbsp coriander seeds
  • 2 tbsp whole peppercorns
  • 2 tbsp mustard seeds
  • 1 tbsp red chili flakes
  • 2 tsp fennel seeds
  • 2 cinnamon sticks broken
  • 3 bay leaves crumbled
  • 1 tsp ground orange peel

Pastrami Rub

  • 1/4 cup course ground black pepper
  • 2 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tbsp coconut palm sugar
  • 2 tsp smoked paprika
  • 3 cloves garlic

Instructions

  1. Slice each chuck roast in half along the fat seam. Remove any silverskin. 

  2. Place the chuck roast in a plastic bag. Fill with cooled brine. Close the bag, and place it in a large bowl. Refrigerate for 5-7 days. 

  3. Remove the beef from the brine and rinse under cold water. 

  4. Rub thoroughly with pastrami rub. Place on a baking rack on a sheet pan. Refrigerate uncovered overnight. 

  5. Heat smoker to 250F degrees. Place the brined and seasoned beef on the smoker. Smoke for 2 hours. The beef will develop a mahogany bark.

  6. Place a disposable pan of water on the smoker. Continue smoking for about 30-90 minutes, until the internal temperature reaches 205-210F degrees. The smaller pieces will likely be ready in 30 minutes, while the larger ones may take 90. 

  7. Let rest 30 minutes. Slice and serve on toasted rye bread.  

Corned Beef Brine

  1. Heat the water in a large pot. Add the remaining ingredients. Cook for 5-10 minutes, until the sugar and salts are dissolved. Cool.

Pickling Spice

  1. Combine all of the ingredients. Store in a sealed container. 

Pastrami Rub

  1. Place the black pepper, coriander and mustard seeds in a skillet over medium heat. Toast for a few minutes to release the essential oils. 

  2. Place in a food chopper with the remaining ingredients. Pulse to roughly chop the seeds and garlic.

Nutrition Facts
Homemade Chuck Roast Pastrami Recipe
Amount Per Serving
Calories 241 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 78mg26%
Sodium 5116mg222%
Potassium 450mg13%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 22g44%
Vitamin A 210IU4%
Vitamin C 1.2mg1%
Calcium 64mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.