- 2 3-pound chuck roasts
- corned beef brine
- pastrami rub
Corned Beef Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup pickling spice
- 1 tablespoon pink curing salt #1
- 1/4 cup coarse ground black pepper
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon coconut palm sugar
- 2 teaspoons smoked paprika
- 3 cloves garlic
- Slice each chuck roast in half along the fat seam. Remove any silverskin.
- 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.
- Remove the beef from the brine and rinse under cold water.
- Rub thoroughly with pastrami rub. Place on a baking rack on a sheet pan. Refrigerate uncovered overnight.
- 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.
- 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.
- Let rest 30 minutes. Slice and serve on toasted rye bread.