Had a 4# chuck roast left over from the last sausage Fest, so I defrosted it! dropped it into a corning brine! and now I wait.... I've only done briskets for corned beef/pastrami in the past, this should be interesting.
Never used a chuck either. I have used top and bottom round though. Should be tasty!
awesome...I'll be watching this closelyIt's sure to be good! I bought 8 chucks that were all cut at the same time, and the others were almost fall apart tender even when raw!
The calendar needs to move fast! I want a sammich!