Sous Vide and Smoked East Coast Pastrami recipe

Directions Sous Vide and Smoked East Coast Pastrami

Directions

1. Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.

2. Bring water to a boil in a large pot on the stovetop. Remove from heat, as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.

3. Find a food-grade, nonreactive container with a lid, pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.

4. After brining, pull the brisket out of the container and rinse under cold water.

5. Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor, add red pepper flakes, cloves, ginger, and bay leaves. Grind well.

6. Use 1/2 of the spice mixture to coat the brisket, seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.

7. Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.

8. Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).

9. Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

Recipe Yield

Recipe Note