Total: 10 days 20 hr 30 min(includes brining and resting times)
Active: 30 min
1 cup sea salt
1 cup maple syrup
3 pounds chuck roast
6 ciabatta rolls
3 cups sliced bell peppers
3 cups sliced onions
12 slices American cheese
Japanese mayonnaise, such as Kewpie
a smoker; a griddle
Mix salt, syrup and 1 gallon water thoroughly to make a brine. Place chuck roast in a container with a lid, cover completely with brine and refrigerate for 10 days.
Remove roast from brine. Rinse thoroughly under cold running water. Pat dry. Place roast directly in smoker preheated to 220 degrees F and smoke over hickory wood for 12 hours, spritzing the roast every hour. Remove from smoker once center of roast reaches 135 degrees F. Allow roast to rest, then refrigerate overnight. Slice meat as thin as you can using a chef’s knife of deli slicer.
To assemble the cheesesteaks, place ciabatta rolls on a grill or griddle and lightly toast on both sides. Place slices of chuck roast, peppers and onions on a griddle. Sprinkle with 2 tablespoons water and cover the meat, peppers and onions using a grill lid; heat for 1 minute. Remove lid, add 2 slices of American cheese for each sandwich, cover again and cook until cheese is melted. Place grilled rolls on plates and spread both sides with Japanese mayonnaise. Remove meat and vegetables from the griddle, layer into ciabatta rolls and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pucker Wilson's Food Truck, Juneau, AK