Sous vide pastrami takes a little effort, but it’s so worth it once you have the world’s best deli meat to make reuben sandwiches. I teach you how to make pastrami from start to finish (brine to sous vide to smoke) so you can impress all your friends.
- Half a brisket
- 40 g coriander
- 40 g peppercorns
- 20 g dry mustard seed
- 40 g dill seed
- 4 g clove, divided
- 4 g chili flake, divided
- 126 g salt
- 7 g prague Powder No. 1
- ⅓ cup (65 g) brown sugar
- 12 cups (3 liters) water, cold
- 50 g coriander
- 42 g peppercorns
- 27 g dry mustard seed
- 27 g dill seed
- 4 g clove
- 4 g chili flake
- 4 g dried rosemary
- In a large vacuum sealable bag or zipper-top bag, add all ingredients for brine and stir to combine. Add the brisket to the bag. If using a vacuum sealable bag, place top into vacuum sealer and simply seal, do not vacuum seal.
- Place the sealed brisket in brine in the fridge for 7 days, flipping every day or so to keep the brine mixed.
- After the brine is done, remove the brisket from the bag and pat dry with paper towels. Discard the brine.
- Fill and preheat your water bath to 140 °F using your immersion circulator.
- Add all ingredients for the rub to a small plastic bag. Place on a cutting board. Using a meat tenderizer or simply a pint glass, gently pound the spices to break them open a bit.
- Season the brisket with the rub, evenly distributing it with your hands.
- Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours.
- Remove the brisket from the water bath and bag.
- Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours.
- Remove to a cutting board and slice thinly to serve.
This pastrami makes the perfect reuben sandwich!
You can refrigerate the pastrami between the sous vide and smoke steps, just not longer than 24 hours.
Keywords: sous vide pastrami