Sous Vide and Smoked East Coast Pastrami

01Method

1. 1

   Trim the fat cap from the brisket and pierce the meat all over with a paring knife.

2. 2

   Bring water to a boil in a large pot. Take off the heat and, once it begins to cool, stir in the sugar, kosher salt, garlic, and pink curing salt until dissolved.

3. 3

   Pour the brine and ice into a food-safe, nonreactive container with a lid, then submerge the brisket. Refrigerate for 5 to 7 days, turning the brisket every 24 hours.

4. 4

   Remove the brisket from the brine and rinse thoroughly under cold running water.

5. 5

   In a dry pan over low heat, toast the coriander seeds, peppercorns, and mustard seeds for about 2 minutes. Transfer to a food processor, then add the red pepper flakes, cloves, ginger, and bay leaves. Process until finely ground.

6. 6

   Coat the brisket with half of the spice rub, then vacuum-seal it in a bag. Reserve the remaining spice mixture. Cook the brisket sous vide at 137°F (58°C) for 18 hours.

7. 7

   Remove the bag from the water bath, open it, and allow the brisket to air-dry and rest on a smoker wire rack for 30 minutes. Apply the reserved spice rub to re-coat the surface.

8. 8

   Set up the smoker with a wire rack, add wood chips per the manufacturer's instructions, and preheat to 225°F (107°C).

9. 9

   Smoke the brisket until well browned, tender, and cooked through, approximately 5 hours. Rest for 15 minutes before slicing and serving.