Chuck Roast Pastrami - Easy Pastrami Recipe
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- Опубликовано: 18 окт 2024
- Thank you for watching my chuck roast pastrami video. Using chuck roast to make pastrami is super easy and perfect if you have a small family or if you simply don't feel like smoking a whole brisket. I made a pastrami sandwich using rye bread, swiss cheese and spicy brown must mustard and it was so good!
Thanks for watching
Smokin' Joe
Check out my most viewed video- • Tomahawk Ribeye Steak ...
PLEASE READ - I used 2 tablespoons of curing salt in this recipe after reading several online recipes. Many recipes call for 1/4 cup of curing salt for quarts of water and several also use less. Please use the formula of .25% of the total weight of the meat for your recipe. 👍🏼
Here are the sources/recipes I found online.
toriavey.com/t...
www.thesprucee...
Order Your E3 Meat Co Meats Here - e3ranch.com/co...
Order the Speed Cure/Curing Salt I used here - www.psseasonin...
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Order Your Galindos Rub Here. Send an Email to Ric - Galindostexasbbq@gmail.com
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this guy is the best food presenter in the biz. All-Pro. no bs, no pandering. major precise info. this is how its done folks!
Thanks so much Tyson.👍🏼
This Pastrami looks amazing, and it’s something different to make with a Chuck Roast,I will 100% be making this. Thanks Joes!
Joe- love your channel. May I suggest that curing in aluminum is not optimal and total immersion is best for an even cure. Just put the meat and the cure in a ziplock and force out all the air before putting it in the tray (in case of leaks) and both issues are solved. Oh, and the sandwich looks phenomenal!
Point taken into consideration. Thank you for watching.👍
I never met Autumn but I did meet Gale and Tina. I really liked Tina, she's a turner. That was a nice pastrami chuck roast. Thanks Joe.
🤣Love it Brian🤘Thanks for watching buddy.
Chuck pastrami! Excellent looking piece of beef right there! Great work Joe.
Thanks so much for watching.🤘
Fantastic video brother. We love pastrami. Ric's rub is very good. That turned out very good.
Come on now....
This is 🔥....
Joe has set the bar on pastrami!
Thank you so much for watching.👍🏼
Chuck roast is the most versatile muscle you can cook
This is on the todo list. Looks great!
Esto es una maravilla se ve exquito me encanta la idea de la carne elaborada de esta manera para degustar en cualquier ocasión esto se ve delicioso y lleno de sabor amigo eres fantástico un enorme saludo desde España
Hola Lisel!
Excellent video! Enjoyed learning that you can use a Chuck Roast. You have a wonderful smooth voice.
Looks outstanding,,, gonna definitely have to get the stuff and do it ,, just do it. !!!!!!😎😎
Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.
Hello Joe Great Video. I think I'm going to try this on a Brisket. Thanks Again Keep Them Coming. Lol
Thanks Jaime. Simply double the recipe for a brisket and remember to rinse off the excess salt really well. 👍🏼
Amazing video joe! Was excited when I saw the pics on Instagram earlier this week. Thinking I might try this with some beef plate ribs 👌🏻
I bet that would be delicious.👍🏼
Man oh man does it ever make a fantastic sandwich. Great cook Joe.
Love Autumn🤣😂😅👏🏻….could almost smell it…..beautiful!!! I’ve got the rye bread and mustard….come on over Joe!!🤣 Enjoy the rest of your week young man!! Great job❤️🔥👏🏻
I'll be making this for the kickoff of the NFL next week. SJ another great vid! Big thanks boss.
Nice! Remember to rinse it off really well or to let it sit in water for a bit to remove the saltiness.👍
@@SmokinJoesPitBBQ Go Bears!
Hey Brother Joe that roast and sandwich looked delicious! Thanks for the shoutout and for your review on the Texas Trinity. 👊🏼👊🏼
I enjoy your video's. Have you tried , " The Briner " bucket? It has a insert that holds your meat submerged in your brine. I have several and don't smoke, grill or do much of anything with meat without some form of brining. Thanks for your passion, knowledge and sharing!
Looks great ! I did eye of the round roast beef it was good but this is probably better 😜
I was afraid that would be too salty having a salt rub and the cure, but I'm happy to see it turned out great. I'm going to have to try this out myself!
Thank you. The key is to rinse off as much as the salt as possible with cool water. 👍I literally rinsed it for like 10 minutes.
I will give this a try, thanks .... I needed something new.
Joe that looks awesome, great brine. That color on that chuck is perfect, you'd never know that was a Chuck roast
Heck yeah!! Ya nailed it Brother Joe!! That pastrami looked slamming, ya got me craving lol...thanks for sharing, have yourself a great one, you all stay safe!👍👊🍻🤘
Beautiful sandwich! Yum👍
Wow Joe that looked absolutely delicious. This is something I've got to try. I love pastrami so I'm doin it. Thanks for the great idea.👍⚡🔥
Amazing again amigo. 👍😋yummy
Thanks so much John!👍🏼
I bet this version would be good as a Rueben on rye with Russian dressing and sauerkraut. I plan to try this. Thanks.
We know Autumn. She's very pretty and stops by regularly! This was a great smoke, Joe. Never thought to use a chuck for pastrami, but you did it right. That is one monster sammich! Rock on, Joe!
This looks fantastic, and not too complicated. I usually use a packaged corned beef, soak it in cold water 12-24 hrs to get a lot of the salt out, and then smoke it. But yours looks much better!
I just did this before even seeing the video, it came out great! I needed to brine* longer though, part of the center did not penetrate all the way though, 6 days was not enough for a big chuck. Next time, I think I will inject the brine on the first day also.
That's a great way to quickly brine meat for pastrami. I appreciate you watching.👍🏼
Nice samich Joe going to try recipe 😊
Chuck roast is so versatile, as it works in so many applications. It's a winning looking pastrami. Also, it's good that our troops get supported. Cheers, Joe! ✌️
Looks amazing I enjoyed watching
Fantastico amico mio👍🏻👍🏻👍🏻👍🏻
Thank you!🤘
Very nice, that's a great idea for sure! I need to give that a try
Thanks Mark! This was delicious.👍🏼
So glad it came across this be video, great idea using a chuck roast. I was thinking of doing a brisket but a little concerned that it would be too much pastrami. I love Reuben sandwiches so definitely doing a Chuckie pastrami. Subscribed and will look for other great recipes.
That looks awesome
gonna do this for cajun st pattis day, looks awesome
1:27
That Dad joke tho LOL
I'm going to try this with tri-tip.
Made me hungry 😋 awesome 😎
Rump and eye of round works great too
Hey Joe new to your channel. That turned out great looking. Never made it from a chuck roast before but what a great idea. Great video. Looking forward to the next one 👍🏻
I REALLY HAVE TO TRY THIS JOE DAMMMMM BROTHER BOMB
Like the video brother.. might have to try it
Great video, Joe!
So many grill recipes saying to only cook the bottom roast to medium rare. Glad to see this works smoking it to full temp. Just can't see getting enough smoke flavor only cooking 3hrs to 130.
Looks greatJoe. Is this good bye Keto? Keep up the fantastic work and ideas.
Oh heck no. I get one meal I get to cheat on per week. The bread was essentially the only non keto friendly item. 👍🏼
Hey Joe, please double check your amount of pink cure #1 in your corning brine. The amount needed is 0.25% by weight, which in your case would be the weight of the water + the weight of the meat, which is 5 pounds. The correct amount of pink cure #1 would be one teaspoon ( just shy of 6 grams). Two tablespoons is way too much.
I followed a few recipes I found in books I have and also several online recipes. Here's one that says to use 1/4 of a cup with 3 qts of water for a 3-4 pound brisket. I didn't want to use that much so I followed a recipe I found in one of my curing books. If you feel it's too much, use less. 👍🏼toriavey.com/toris-kitchen/homemade-pastrami/
By the way, I had a 3 pound chuck roast plus 2 quarts of water which is 4 pounds. The total weight was 7 pounds. 👍🏼
@@SmokinJoesPitBBQ Sorry Joe I apologize for not picking up on the second quart of water you used. That would have made the amount of pink cure almost 8 grams, or a little less than 1.5 teaspoons. The link you posted has a 'note' on curing salt regarding the 200 PPM maximum limit allowed by the USDA. Also, the instructions in the linked article calls for mixing the 3 quarts of brine with another 3 quarts of iced water for a total of 6 quarts of water.
Using 0.25% as your multiplier to determine the amount of pink cure will always result in 156 PPM. If you are ever worried that thick roasts or hams won't fully cure, just inject an amount of brine equal to 10% of the meat weight and still use a cover brine. Now you cure from the outside in, and the inside out.
Looks great Joe, what was the temperature when you pulled it out?
Thanks Rod. 200° buddy. 👍
@@SmokinJoesPitBBQ thanks
Good looking pastrami, glad you didn't wrap.
Was looking for a new recipe to try awesome brother. Did your smoked barbacoa in banana leves.
Oh man I bet that was delicious.👍🏼
Great Vid man!
I have a 2.5 lb chuck roast I bought for this. My HEB was out of pickling spice & had to get some from Amazon. Due to my work schedule, & pickling spice delay, I’ll have to do a 6-7 day cure. Would this cause any problems? I’m 2 years into smoking meat. Trying to learn as much as possible. Between you & Chef Johnny Stewart, I have learned quite alot. Thank you!!
You'll be fine. On the 6th day, pull it out of the brine and rinse it very well. Place in back in a container with fresh water for an entire day to get rid of the salty brine. 👍🏼
Thank you!
Made it today. My Traeger overtemped twice. Hit almost 400 before I could shut it down both times. Finished in the oven. Having grilled smoked sharp cheddar cheese & pastrami on jewish rye sandwiches for supper.
Thanks for the recipe & inspiration!
Thank you for watching my Chuck Roast Pastrami video.
*PLEASE READ* - I used 2 tablespoons of curing salt in this recipe after reading several online recipes. Many recipes call for 1/4 cup of curing salt and several also use less. Please use the formula of .25% of the total weight of the meat for your recipe. 👍🏼
Here are the sources/recipes I found online.
toriavey.com/toris-kitchen/homemade-pastrami/
www.thespruceeats.com/pink-salt-using-nitrates-to-cure-meat-1447029
If you enjoyed this video, please check out this injected vs non injected brisket video.
ruclips.net/video/EieLlWEOdXc/видео.html
Yeah, 2 Table spoons is a little more that 31 grams. should have used 8 grams for what you were curing. When doing a wet cure add the weight of water to meat then multiply xs 0.0025 to get the 0.25 percent of cure # 1.
I see Clay Polen made a comment on the amount of cure. I was just about to do the same as 2 tablespoons semed to be excessive. I actually ran the video twice to be certain I had heard you correctly. I brined a 15Lb brisket using only 2.5 teaspoons of cure.
Could you do a video on how you keep your YS640 so clean? Maybe a cleaning video after a cook and what to use for cleaning? Edit: Love your videos btw!!
I actually need to paint a few spots so maybe I'll do a video in that. 👍
@@SmokinJoesPitBBQ That would be an awesome video.. thank you so much!!
Joe, try using a beef knuckle aka (top sirloin)! They are all beef, and they are flavorful.
Nice !
Thank you
Looks great and I have everything I need to cook it, my only question is…what’s the internal temp when you removed it to rest? Thanks joe you’re a class act!
Nicely done
Howdy Joe the recipe looks great! i followed it exactly and now have it on the smoker. I read a few comments about not using aluminum and can't find a decisive answer online. I don't want to feed the whole family and possibly get everyone sick. Thoughts? Am i being over reactive?
Hey Tim, this was done really quick. If your going to brine something for 7 or more days, I would definitely use a plastic container. I didn't see any pitting on the pan or any oxidation so I was fine. 👍🏼
@@SmokinJoesPitBBQ right on Joe thanks for the response! Keep up the good work!
Because it was a liquid brine you many not get a noticeable reaction, dry brine will definitely have a reaction. Plastic is the best option. 😁😁
Great cook brother🔥🔥
Joe, I will be doing a copycat ook on this bad boy. Cheers.
Joe, This looks great. What internal temp did you call it done?
Hello Chuck, 200° buddy.👍
@@SmokinJoesPitBBQ - thanks Joe- love your channel. I am definitely going to try this. Getting a chuck roast today and cure for smoking on Labor Day. Timing is great.
Thank you buddy!🤘
Here watching 😃
With the fat in the middle of the chuck roast could you tie it up.with butchers twine for it to hold together while smoking? I love pastrami and will be making this hopefully soon.
What do you think about using pre-brined corned beef? Usually you can get them in smaller sizes at Costco or local stores.
E3 MAFIA!!!!!
Butchers twine ? Excellent video.
Joe, Denny O here. Couple of questions,
When using chuck roast you will be slicing with the grain, do you acknowledge the strings? Unlike slicing brisket across the grain, thoughts?
2nd question, not using the traditional coriander and an optional juniper berries in your rub for smoking the corned beef, your thoughts please with and without when making Pastrami.
By the way I copied a couple of your latest link sausage recipes to use, many thanks for those!
My Wife and I are going to give this a try, but we are going to lightly grill the sandwich on both sides with melted butter until the cheese is melted. Also with a cold beer and sweet potato fries and slaw on the side.
God bless you
Thank you, God bless you too.
Nice
Thanks Greg!👍
Hi! This looks delicious! I have a question though... I keep getting conflicting instructions on the amount of curing salt (prague powder). Some say 2 tbs is way to much, and others say no problem. Your linked product says 2 tbs is enough for 25 lbs of meat..?
His looks great Joe, I can’t wait to make this. I would suggest using a non reactive container to cure in. The salt with the aluminum is not an ideal set up.
I've tested this before and never had had any issues. The foil pan wasn't corroded and the food didn't taste like aluminum. But you're correct. Plastic containers are ideal. 👍
That steak look so thick it look sooooo good I’m hungry now😋👌
You leave it for 5days before cooking. I would like to thank you for coming to my premier my friend, hope you have a great day ahead🥰👍🏼
Would it be a good idea to tie up the meat with butcher twine to prevent it from falling apart? Or will the twine burn in the smoker?
I actually was thinking of doing that. After I pulled the roast out of the brine, the meat was really tender. You'll be okay using butchers twine. 👍🏼
Love the vidio what was the finish temp ??
Thanks Steve. 200°
A great cheat to this is just buying the Corned Beef from the store...You can pick them up for a steal after St. Patrick's Day.
THANKS JOE.
I've done that too. They are super cheap after that day.👍🏼
How is the tenderness/texture compared to regular pastrami? You can't really cut cross grain because the top side is the cross grain?
Looks awesome. Needs some coleslaw on there though.
Or kraut
I bet that would be good 👍🏼
Yum!
I didn't see the internal temp after six hours on the smoker. was is 200 degrees or there about?
Yes Sally, it was right at 200°👍🏼
My understanding is that the meat above the water is a serious problem, leading to spoilage, such as botulism. That curing salt is in the water to stop botulism. You just get a deeper pan and cover the meat with a plate to ensure it stays submerged.
The pink salt in addition to helping stop spoilage, it is what gives the meat that reddish pink color inside when its finished. Otherwise the internal color is kind of gray more like well done beef not pastrami.
Ok ibhave been watching you for awhile now I think it is time for a blooper show would love to see it.
Lol, I have a few in the hopper. 🤣
Can't wait to see
What temperature did you smoke the chuck roast to?
Hey Bruce, 200°.👍
It's a shame I cant find the step by step recipe to copy anywhere in the notes. The chuck roast pastrami looks very appetizing.
You can pastrami anything. So forgive me if I'm not 100% on everything but. Pastrami is based off pastromo which was a way of curing meat with spice as a way of food preservation from over by Turkey and then as Jewish migrants moved east they brought the process with them. When they brought it to the US and Canada beef brisket was basically a trash cut and dirt cheap. But the process can be used or the seasoning can be used on anything you want. In Canada they have Smoked Meat which is basically pastrami but a dry brine. And just think the origins of tacos Al Pastor is a Lebanese dish . And Ramen technically has no ingredients just five components ,soup, tarre( or seasoning), aromatic oil ,noodles and toppings. Food is weird and I love it!!!
Wish you would have included the final temp you smoked it to...but great video.
U can use a zip lock bag instead of the pan. And put it in a pan.
You’re missing a vital, classic pastrami flavor profile that is really indispensable: coriander. The cut of meat really is irrelevant, but to not coat it with coarsely cracked pepper AND coriander, you’re simply Texas-barbecuing some randomly cured meat. And no salt is needed on the bark-the meat is PLENTY salty after curing.
You've unlocked the reason I don't use coriander. I love cilantro but coriander taste like cologne to me...it's really bad!
I was going to ask you pulled temp but reading the other questions I see you answered it. What about corned beef? Is that a smoked meat or just brined? If smoked, could you show us?
Corned beef and pastrami are basically the same thing, except corned beef is steamed or boiled and pastrami is smoked with a rub. Black pepper is common. Or a ground up version of the brine can be used. Or really anything. The smoking part is the main difference. If you want deli meat for corn beef sandwiches, I wouldn’t recommend chuck roast. You would need a more “together” piece of meat. Brisket (tip or point for a smaller amount), eye of round maybe, or sirloin. Flank or skirt would be too thin and probably stringy
Also, if you’re going to just eat it like corned beef and cabbage, any of these cuts will do, since it’s going to fall apart anyway. That’s my take anyway.
I wonder if u could
Do this recipe with a tri-tip?!
Yes you can. 👍🏼
Can’t seem to find the galindos rub anywhere can u help ??
So you don’t have a two gallon ziplock bag or bucket to brine in?
Which knife are you using?
Joe, I don’t see the links for the spices and cure.
Search speed cure here: www.psseasoning.com/discount/SMOKINJOE?aff=2
What was the internal temp when done?
I do chuck pastrami regularly, and yours looks nice, but this is a smoked corned beef, not pastrami. Pastrami has a distinctive rub, notably featuring coriander.
Thanks for watching 👍🏼