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Pulled Pastrami Wagyu Chuck Roast

Updated: Apr 28

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)



  • 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!

  1. Slather meat with favorite binder – apply a generous amount of Zavala’s Beef Rub

  2. Smoke at 250-275 for 3 to 4 hours until meat reaches 170-175

  3. 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

  4. Remove meat from smoker; vent foil for 15 to 30 minutes, then re-foil and let rest on counter for 1 to 2 hours

  5. Remove meat from foil (save juices) and pull/chop the chuck roast; add juices back into mixture

  6. Place a heaping handful of pulled pastrami on potato bun; garnish with onions, jalapeños and spicy mustard


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