Pulled Pastrami Reubens


The Cure

    • 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

The Rub

    • 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.