Chuck roast pastrami on the EX6

[timothy]

Pulled two 3 lb chucks from the deep freeze from last year.
Separated them at the fat seams and removed the silverskin.
Found one recipie online that sounded good and I followed it.
7 day brine, rinse and air dry in fridge and make a rub the next day. Smoke at 250 till 200 int.
Mine took about 6 hrs, I did foil the last hour cause rain was moving in.
Cooled then fridge and sliced the next day.
Nice and peppery and tender.
link to the recipe.

Homemade Chuck Roast Pastrami

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

girlscangrill.com

 

[Brett-EDH]

interesting meat choice for the cook. how would you compare it to say a brisket flat of the same method?

 

[timothy]

interesting meat choice for the cook. how would you compare it to say a brisket flat of the same method?

More like the point, but a mix of semi lean to fat.
Tastewise and texture it was darn close to brisket.
Edit: I should of mentioned the yield.
For 6lbs of raw, (trimmed) I ended up with 2.75lbs.
I vac sealed in 4 oz bags, enough for sliders..

 

[LMichaels]

All you guys getting good cooks on chuck and me? Every time I try it ends up in the trash. IDK, I got a mental block or something

 

[Brett-EDH]

All you guys getting good cooks on chuck and me? Every time I try it ends up in the trash. IDK, I got a mental block or something

no. i have yet to like any chuck i've smoked. however, chuck makes the near best burger.

 

[Richard S]

I’ve had good luck with chucks. I wrap late, around 175, and pull them around 190 for rest before slicing. I like mine sliced not pulled. Then taco time with the leftovers!

 

[JimK]

Oh dang! That looks good!

Just did one on Monday here, but kind of a butt/brisket treatment. Low and slow to 160, then wrapped and took it to 200 and pulled it.