Brisket/Navel Alternatives For Corned Beef/Pastrami?

[BourBonQ]

I've got a nice little chuckie awaiting it's fate as I ponder what to do with it... Anyone every corned or pastrami'd one? Too fat? What about other cuts?

[EdF]

I never have. But I don't think "too fat" would be an issue. Here's a nice pulled beef recipe, if you don't mind putting the extra work in. Always comes out great. I can see it with some good Bourbon!

Choice of rubs is up to you, but the Dizzy Pig rub recommended is good.

https://www.evernote.com/l/AKIOtDw0QQFMVb4uWkAxZCDp77yehKg54KU

[BourBonQ]

Definitely putting that one in the recipe collection EdF . Thanks!

[johnec00]

I made pastrami with a chuck roast once years ago. It tasted like pastrami should, but because of the finer grain of the meat and the way grocery store chuck roasts are cut (it's next to impossible to carve it "across the grain"), the mouth feel is very different from brisket pastrami cut across the grain. The word "once" in my first sentence is operative. I agree with EdF - pulled beef is my go-to fate for chuck roasts.

[RonB]

Why not pulled pastrami?

[Spinaker]

Make pastrami. That would be my vote!

[PappyBBQ]

Pulled pastrami?

[RonB]

Ya beat me to it.

[johnec00]

RonB - I've pulled brisket pastrami that came out a bit too dry. Made excellent "Pastrami Beef" hash! Will probably work well with chuck pastrami too.

[BourBonQ]

I like the way y'all are thinking!

[johnec00]

Another thought for the fate of the chuck, "corn" (cure) it, then grind then: Clint Cantwell's Corned Beef Reuben or maybe even pastrami reuben.

[BourBonQ]

Interesting thought!

[PappyBBQ]

I've ground corned beef brisket and I like the ground corned chuck idea! Hi ho, hi ho, it's off to the meat market I go!

[Jerod Broussard]

Crap, now you got me regretting not picking up that Angus chuck last night. Hmmmmmmm
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[shify]

Go for it! May stumble upon something great. I made pastrami bacon before and it was delicious. I think some of the pastrami sold at deli counters are made with a London broil type cut (not to that I’m advocating it).