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Slice each chuck roast in half along the fat seam. Remove any silverskin.
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.
Remove the beef from the brine and rinse under cold water.
Rub thoroughly with pastrami rub. Place on a baking rack on a sheet pan. Refrigerate uncovered overnight.
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.
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.
Let rest 30 minutes. Slice and serve on toasted rye bread.
Heat the water in a large pot. Add the remaining ingredients. Cook for 5-10 minutes, until the sugar and salts are dissolved. Cool.
Combine all of the ingredients. Store in a sealed container.
Place the black pepper, coriander and mustard seeds in a skillet over medium heat. Toast for a few minutes to release the essential oils.
Place in a food chopper with the remaining ingredients. Pulse to roughly chop the seeds and garlic.