Homemade Chuck Roast Pastrami Recipe

By Christie Vanover · girlscangrill.com

Yield: 24

5–7 days + 3–4 hrs (mostly brining)

Cured and smoked chuck roast with a mahogany bark, sliced thick for sandwiches.

prepPreheat smoker to 250°F / 121°C
2 3-pound / 1.4 kg chuck roasts	Trim meat along fat seam, remove silverskin	Brine meat 5–7 days, refrigerated	Remove from brine, rinse under cold water	Rub with pastrami rub, chill uncovered overnight	Smoke 250°F / 121°C, 2 hrs until mahogany bark	Add water pan, smoke 30–90 min until 205–210°F / 96–99°C	Rest 30 min, slice & serve on toasted rye
1 gallon / 3.8 L water	Heat water, dissolve brine, cool completely
360 ml Girls Can Grill Pastrami Brine
60 ml Girls Can Grill Pastrami Rub

Read left to right — each column combines what's behind it.

🛒 Shopping list4 items

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.