Sous Vide Pastrami Recipe

From the Financial Chef:

Yields: One 14 lb whole brisket (untrimmed)

Prep Time: 20 minutes

Brine Time: 14 days

Sous Vide Time: 48 hours

Smoke Time: 3–4 hours

Brine (High Concentration – 1 Gallon Max Volume):

• 1 gallon cold water

• 400g kosher salt (14 oz)

• 200g white sugar (7 oz)

• 50g pink curing salt 1 (~1.75 oz)

• 6 cloves garlic, minced

• 2 tbsp whole black peppercorns

• 2 tbsp coriander seeds

• 1 tbsp mustard seeds

• 1 tbsp ground ginger

• 2 tsp ground cinnamon

• 5 bay leaves, crushed

Pastrami Rub:

• 4 tbsp coarsely ground black pepper

• 4 tbsp coarsely ground coriander

• 2 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

  
  

Sous Vide Pastrami Recipe Instructions:

1. Brining (14 Days)

Dissolve all brine ingredients in water (boil half, cool completely). Submerge brisket fully. Flip daily if partially submerged. Refrigerate for 14 days, massaging the brisket every 1–2 days.

2. Desalinate

After brining, soak the brisket in cold water for 3–6 hours, changing the water every hour to reduce excess salt.

3. Sous Vide (48 Hours)

Cut the brisket into two halves for easier handling. Vacuum seal and sous vide at 145°F (63°C) for 48 hours. Chill in an ice bath or go straight to the smoker.

4. Smoke (225°F for 3–4 Hours)

Pat the brisket dry and coat with the pastrami rub. Smoke at 225°F unwrapped for bark development. Optionally wrap in butcher paper after 2 hours for a softer bark. Pull when the surface is dark, fragrant, and the bark is well set (internal temp ~160–165°F).

5. Rest & Slice

Let rest for 30–60 minutes, tented in paper or foil. Slice thinly against the grain. Serve hot on rye with mustard, or chill for sandwiches later.

Tips:

• Brisket too big? Cut in half before brining.

• Bark too soft after wrapping? Finish uncovered for 20–30 minutes.

• Leftovers? Vacuum-seal and freeze for excellent deli meat anytime.

  
  

Enjoy!