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Sous Vide and Smoked East Coast Pastrami
Sous Vide and Smoked East Coast Pastrami
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Prep Time:
30 minutes
Cook Time:
1390 minutes
Total Time:
8665 minutes
Irresistible sous vide pastrami combining brining, sous vide, and smoking techniques for a flavorful crowd favorite.
Ingredients:
  • 12 pounds beef brisket
  • 1 gallon water
  • 2 cups white sugar
  • 1.5 cups kosher salt
  • 10 cloves garlic, crushed
  • 4 teaspoons pink curing salt
  • 1 gallon ice cubes
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon red pepper flakes
  • 1 tablespoon whole cloves
  • 1 teaspoon ground ginger
  • 2 bay leaves
Instructions:
  • Trim the fat cap off the brisket and pierce the meat with a paring knife to create small holes.
  • Heat water in a large pot until boiling on the stovetop. Remove from heat and stir in white sugar, kosher salt, garlic, and pink curing salt as it cools.
  • Select a clean, food-safe container with a tight-fitting lid. Combine the brine and ice in the container, then place the brisket inside. Refrigerate the container for 5 to 7 days, remembering to flip the brisket every day.
  • Remove the brisket from the brine and rinse under cold water.
  • Toast coriander seeds, peppercorns, and mustard seeds in a pan over low heat for about 2 minutes until fragrant. Transfer the toasted spices to a food processor and add red pepper flakes, cloves, ginger, and bay leaves, then grind until well combined.
  • Coat the brisket generously with half of the spice blend, ensuring all sides are coated evenly. Seal the brisket in a food saver bag, keeping the remaining spice mixture aside. Cook the brisket in a sous vide machine at 137 degrees F (58 degrees C) for 18 hours to achieve perfect tenderness and flavor infusion.
  • After sous vide cooking, carefully open the bag and transfer the brisket to a wire rack to rest and dry out for 30 minutes. Sprinkle the remaining pickling spices generously over the brisket.
  • Position a wire rack in the smoker. Follow the manufacturer's instructions to add wood chips, then preheat to 225 degrees F (107 degrees C).
  • Smoke the brisket for about 5 hours until it is beautifully browned, tender, and cooked through. Remove from the smoker and allow it to rest for 15 minutes before slicing.

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