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Started By
Message
re: Chuck roast pastrami
Posted on 1/27/21 at 7:51 am to Trout Bandit
Posted on 1/27/21 at 7:51 am to Trout Bandit
quote:
poor meat for smoking.
Wrong.
It’s not wrong. I’ve smoked them. I’ve longed for the fat to break down and not dry out, and produce an outcome like brisket. It just doesn’t happen. Flavor wise it’s not far off. You get good beef flavor. But you need to wrap in foil, introduce some liquid and shoot for pulled beef to get the most out of a “smoked chuck roast”. If you’re going to do that you might as well just braise it. Smoke one and be honest with yourself. You’ll agree with me.
Posted on 1/27/21 at 7:55 am to MobileJosh
I’ve smoked them before and I believe it would be just fine for pastrami. He’s not trying to compete in a cookoff, he’s making pastrami for fun in his backyard. I see no problem with it. No, it’s not brisket...but it’s pastrami that you put on a sandwich - it’s fine.
Posted on 1/27/21 at 8:06 am to MobileJosh
quote:
I’ve longed for the fat to break down and not dry out
it does, but takes longer
quote:
wrap in foil
no
quote:
introduce some liquid
quote:no
You’ll agree with me
edit, here is a regular one I did recently. I too, smoke chuck quite a bit as we have a small family and don't need to smoke a larger brisket
This post was edited on 1/27/21 at 8:13 am
Posted on 1/27/21 at 8:08 am to MobileJosh
That doesn’t make it a poor meat for smoking. It makes it different from brisket. It’s still delicious.
Posted on 1/27/21 at 6:31 pm to MobileJosh
Sounds like you could learn how to do it from Toof, s I need you've been doing it wrong
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