Pulled Pastrami Wagyu Chuck Roast
Authored by Ted Stoinoff. Ted is a friend of BBQ Distro, a Backyard BBQ Box member, AND a long time friend of Zavala's Barbecue. Ted's from DFW and you can catch his backyard awesomeness anytime on Instagram: @hojo_bbq
Total Time: Cure (7 days) and Cook (5-7 hours)
Ingredients
Chuck Roast (4-5 lbs.)
Prague Powder #1
Kosher Salt
Cure
1 gallon distilled water
2 teaspoons Prague Powder #1
1 cup Kosher Salt
Mix water, prague powder and kosher salt in non-reactive container
Add meat to curing solution for 7 days – refrigerate – stirring occasionally
After 7 days – remove from cure and pat dry
The Cook!
Slather meat with favorite binder – apply a generous amount of Zavala’s Beef Rub
Smoke at 250-275 for 3 to 4 hours until meat reaches 170-175
Remove meat, wrap in two layers of foil, add a cup or so of a beverage of your choice to the foil, wrap tight and return to the smoker until the internal temp reaches 205 or is probe tender – approximately 2 hours
Remove meat from smoker; vent foil for 15 to 30 minutes, then re-foil and let rest on counter for 1 to 2 hours
Remove meat from foil (save juices) and pull/chop the chuck roast; add juices back into mixture
Place a heaping handful of pulled pastrami on potato bun; garnish with onions, jalapeños and spicy mustard
Recommend products for the cook, from the shop...