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Sous Vide and Smoked East Coast Pastrami

Sous Vide and Smoked East Coast Pastrami

Cost $60, save $40

  • 1,390 Min
  • 24 Servings
  • $60

INGREDIENTS

  • Meat

    • 12 pounds beef brisket

  • Brine

    • 💧 1 gallon water
    • 🧂 2 cups white sugar
    • 🧂 1 ½ cups kosher salt
    • 🧄 10 cloves garlic, crushed
    • 4 teaspoons pink curing salt
    • 🧊 1 gallon ice cubes

  • Spices

    • 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

STEPS

1

Trim off fat cap of brisket; poke some holes in 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 brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip brisket every 24 hours.

4

After brining, pull 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 brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137°F (58°C) for 18 hours.

7

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

8

Place a wire rack in the smoker. Add wood chips according to manufacturer's directions and heat to 225°F (107°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.

NUTRIENTS

Per 1 serving

🔥

204

Calories

  • 20
    Protein
  • 20
    Carbs
  • 5
    Fats

💡 Flip the brisket every 24 hours during brining to ensure even seasoning.Control smoker temperature carefully to avoid overcooking or drying out the brisket.For a shorter prep time, you can skip the sous vide step, but it may affect tenderness.