Smoked Chuck Roast Pastrami
My brother came in town to visit and we made our own Smoked Chuck Roast Pastrami, you could also use rump roast for this more budget friendly pastrami recipe since brisket is sooooo expensive.
It’s fairly simple, but does require about a week to brine and hours to smoke, so allow plenty of time.
If you don’t have a smoker or Traeger pellet grill, you can certainly use the same time and temp in your oven.
I ordered the pickling spice and pink curing salt from Amazon.
How to make Smoked Chuck Roast Pastrami/ Rump Roast Pastrami
Put water, kosher salt, brown sugar, pickling spice, Prague powder, garlic powder, ground mustard, ground allspice, and ground pepper into a very large pot.
Bring to a boil for 1 minute, stirring a few times.
Allow the brine to come to room temperature, then put the chuck roast or rump roast into the pot with the brine (or place the meat into another container and pour the brine over top).
Cover and place the pot or container in the refrigerator for 6 to 8 days.
Turn the meat each day to mix up the brine.
Remove your chuck roast or rump roast from the brine and pat it dry with paper towels.
Brush some mustard on all sides of the meat… I had 8 pounds total but it was cut into smaller pieces.
In a bowl mix together ground pepper, brown sugar, garlic powder, allspice, and ground mustard.
Rub this mixture on all sides of your chuck roast or rump roast.
Place the chuck roast or rump roast in your smoker or Traeger pellet grill set to 250 degrees for 3 hours.
Wrap the meat in foil, sealing the edges (double wrapped in foil is recommended).
Place back in the smoker or pellet grill for 3 to 5 more hours, or until the internal temperature is at exactly 204 degrees.
Time will vary depending if you have one large piece of meat or if it’s cut into two, so monitor closely with an internal thermometer.
Let it rest for about an hour before slicing.
The first way we enjoyed Smoked Chuck Roast Pastrami/ Rump Roast Pastrami was on Reuben sandwiches of course 🙂
We also had to have it on salted rye bread with spicy mustard!
If you like Smoked Chuck Roast Pastrami/ Rump Roast Pastrami, you might also like these recipes…
Pork Shoulder Burnt Ends
Blackstone Reverse Seared Tomahawk
Smoked Chicken Birria
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Smoked Chuck Roast Pastrami
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
Pastrami Brine
- 6 to 8 pounds chuck roast or rump roast (can also use brisket) mine was cut into 2
- 1 gallon water
- 1 to 1 1/4 cups kosher salt (do not use table salt) depending on how many pounds of meat/ how salty you prefer your pastrami
- 1 1/4 cups brown sugar
- 1/2 cup pickling spice
- 1 tablespoon Prague Powder #1 pink curing salt (I got mine from Amazon)
- 1 tablespoon garlic powder
- 1/2 tablespoon ground mustard
- 1/2 tablespoon ground allspice
- 1/2 tablespoon ground pepper
Pastrami Rub
- 1/4 cup yellow or spicy brown mustard
- 4 tablespoons ground pepper
- 3 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1/2 tablespoon ground allspice
- 1/2 tablespoon ground mustard
Instructions
Pastrami Brine
- Put the water, kosher salt, brown sugar, pickling spice, Prague powder, garlic powder, ground mustard, ground allspice, and ground pepper into a very large pot. Bring to a boil for 1 minute, stirring a few times.
- Allow the brine to come to room temperature, then put the meat into the pot with the brine (or place the meat into another container and pour the brine over top). Cover and place the pot or container in the refrigerator for 6 to 8 days. Turn the meat each day to mix up the brine.
Pastrami
- Remove the meat from the brine and pat it dry very well.
- Brush the mustard on all sides of the meat. In a bowl mix together the ground pepper, brown sugar, garlic powder, allspice, and ground mustard. Rub this mixture on all sides of the meat.
- Place the chuck roast or rump roast in your smoker or pellet grill set to 250 degrees for 3 hours. Wrap the meat in foil, sealing the edges (double wrapped in foil is recommended). Place back in the smoker or pellet grill for 3 to 5 more hours, or until the internal temperature is at exactly 204 degrees.Note: Time will vary depending if you have one large piece of meat or if it's cut into two, so monitor closely with an internal thermometer.
- Let it rest for an hour before slicing.
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