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Export 18 ingredients for grocery delivery
Step 1
Slice each chuck roast in half along the fat seam. Remove any silverskin.
Step 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.
Step 3
Remove the beef from the brine and rinse under cold water.
Step 4
Rub thoroughly with pastrami rub. Place on a baking rack on a sheet pan. Refrigerate uncovered overnight.
Step 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.
Step 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.
Step 7
Let rest 30 minutes. Slice and serve on toasted rye bread.
Step 8
Heat the water in a large pot. Add the remaining ingredients. Cook for 5-10 minutes, until the sugar and salts are dissolved. Cool.
Step 9
Combine all of the ingredients. Store in a sealed container.
Step 10
Place the black pepper, coriander and mustard seeds in a skillet over medium heat. Toast for a few minutes to release the essential oils.
Step 11
Place in a food chopper with the remaining ingredients. Pulse to roughly chop the seeds and garlic.
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