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Smoked Sous Vide Pastrami

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PREP TIME
30 min
COOKING TIME
1390 min
TOTAL TIME
8665 min
SERVINGS
24 servings
Dinner
Smoked Sous Vide Pastrami
Ingredients
  • 12 pounds beef brisket
  • 1 gallon water
  • 2 cups white sugar
  • 1 1/2 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
1
Begin by removing the excess fat from the brisket, taking care not to damage the surrounding meat. Next, use a paring knife to create small holes in the surface of the brisket, allowing moisture to penetrate evenly.
2
In a large pot, bring water to a rolling boil on the stovetop. Once the water has cooled slightly, add white sugar, kosher salt, garlic, and pink curing salt to create a flavorful brine.
3
Choose a suitable container that is safe for food storage and has a lid; pour in the brine mixture, followed by ice cubes, and then add the brisket. Allow the brisket to soak in the brine for 5-7 days, refrigerated.
4
To ensure even distribution of flavors, flip the brisket every 24 hours during this period.
5
After the brining process is complete, remove the brisket from the container and rinse it under cold running water to remove excess brine.
6
Using a pan over low heat, toast coriander seeds, peppercorns, and mustard seeds for 2 minutes. Transfer the toasted spices to a food processor and grind them well.
7
Add red pepper flakes, cloves, ginger, and bay leaves to the processor and grind until well combined. Use half of this spice mixture to coat the brisket, sealing it in a food-grade bag for later use.
8
Reserve the remaining spice mixture for future use. Place the coated brisket in a sous vide machine at 137 degrees F (58 degrees C) for 18 hours.
9
Remove the brisket from the sous vide machine and cut open the bag. Allow it to air-dry on a wire rack for 30 minutes before placing it in a smoker.
10
Add wood chips to the smoker according to the manufacturer's instructions and heat to 225 degrees F (107 degrees C). Smoke the brisket until it is browned, tender, and no longer pink in the center, approximately 5 hours.
11
Once cooked to perfection, remove the brisket from the smoker and let it rest for 15 minutes before slicing.