Smoked East Coast Pastrami with Sous Vide Method

Follow our step-by-step guide on how to make Smoked East Coast Pastrami with Sous Vide Method.

1. Step 1

   Start by trimming the fat cap off your brisket, then use a paring knife to poke several holes in the meat.

2. Step 2

   This helps the brine penetrate better, ensuring a flavorful result.

3. Step 3

   In a large pot, bring water to a rolling boil.

4. Step 4

   Once it’s bubbling away, take it off the heat and stir in white sugar, kosher salt, minced garlic, and pink curing salt until everything is fully dissolved.

5. Step 5

   Next, find a food-grade, nonreactive container with a lid—this is where the magic happens! Pour the brine into the container, add some ice to cool it down, and then gently submerge the brisket.

6. Step 6

   Pop the lid on and refrigerate for 5 to 7 days, flipping the brisket every 24 hours to ensure even brining.

7. Step 7

   After the brining period, take the brisket out and give it a good rinse under cold water to wash away any excess brine.

8. Step 8

   Now, let’s get to the spices! In a pan over low heat, toast coriander seeds, black peppercorns, and mustard seeds for about 2 minutes until they’re fragrant.

9. Step 9

   Transfer these toasted seeds to a food processor and add red pepper flakes, cloves, grated ginger, and bay leaves.

10. Step 10

    Grind everything together until you have a fine spice mixture.

11. Step 11

    Take half of this aromatic blend and rub it all over the brisket, making sure it’s evenly coated.

12. Step 12

    Then, seal the brisket in a vacuum-sealed bag and set the rest of the spice mix aside for later.

13. Step 13

    Now, it’s time for the sous vide! Place the sealed brisket in a water bath set to 137°F (58°C) and let it cook for a luxurious 18 hours.

14. Step 14

    Once the cooking time is up, carefully remove the brisket from the sous vide, cut open the bag, and let it dry and rest on a wire rack for about 30 minutes.

15. Step 15

    This resting period is crucial for the flavors to settle.

16. Step 16

    After it’s rested, give the brisket another coat with the reserved spice mixture for that extra kick.

17. Step 17

    Now, let’s prepare the smoker! Place a wire rack inside and add wood chips according to your smoker’s instructions.

18. Step 18

    Preheat the smoker to 225°F (107°C).

19. Step 19

    Once it’s ready, smoke the brisket for about 5 hours, or until it’s beautifully browned, tender, and no longer pink in the center.

20. Step 20

    When it’s done, remove the brisket from the smoker and let it rest for 15 minutes before slicing.

21. Step 21

    This is the moment you’ve been waiting for—slice into that perfectly smoked brisket and enjoy the fruits of your labor!.