Pulled Pastrami Reubens
1 gallon of water
70g / 1/2 cup kosher salt
32g / 1/4 cup brown sugar
2 T pickling spice
12g / 2t Prague Powder #1 Curing Salt
2 Tbs Paprika
2 Tbs Ground coriander
2 Tbs Ground black pepper
2 Tsp Garlic powder
2 Tsp Onion powder
2 Tsp Mustard powder
2 Tsp Celery seed
Combine ingredients to cure the meat in a large pot. Heat and stir ingredients until salt/sugar is completely dissolved. Remove from heat and refrigerate until the brine is chilled completely
Use thermapen to poke holes in the meat, which helps the brine evenly distribute through the meat
Place the chuck roast in a large bag or brining bucket so that the meat is fully submerged. Let cure for 6 days. A three-pound chuck roast needs to cure for 6 days in this curing brine. If you have a four-pound roast, let it go for 8 days.
Set your grill up for indirect cooking. I included a few small chunks of apple wood for smoke. Bring the grill up to 200 degrees Farenheit.
Whisk together the rub ingredients together in a bowl
Take the chuck roast out of the curing brine, pat it dry with paper towels. Apply the rub, coating the chuck roast entirely
Set the chuck roast on the grill, let it smoke for 2 hours
Pull the chuck roast off the grill and let it cool for a few minutes. Then double wrap the chuck roast in foil and put it back on the grill. Let the chuck roast cook for another 6-7 hours until it reaches an internal temperature of 203 degrees.
Remove the chuck roast from the grill and let it rest for 30-60 minutes. Pull the roast just as you would a pork butt.