Sous Vide Smoked East Coast Pastrami: A Culinary Journey

Pastrami, a culinary icon of New York delis, is a symphony of smoky, savory, and slightly spicy flavors. While traditionally prepared through a long brining, smoking, and steaming process, the sous vide technique offers a modern, controlled approach that elevates this classic to new heights. Combining sous vide with a traditional smoking method yields incredibly tender, flavorful, and moist pastrami that will rival your favorite deli. This guide will take you through a step-by-step process, from selecting the right cut of meat to achieving that perfect smoky crust and succulent interior.

## Understanding the Ingredients and Their Roles

Before diving into the recipe, it’s essential to understand the role each ingredient plays in creating the perfect pastrami.

* **Beef Brisket (Navel or Point Cut):** The star of the show. Brisket, especially the navel (belly) or point cut, is a tough cut of meat with a generous amount of fat and connective tissue. These elements are crucial for the final texture and flavor. The navel cut is typically preferred for its richer flavor and higher fat content, resulting in a more tender and juicy pastrami. The point cut, with its intramuscular fat (marbling), also contributes to a flavorful outcome. Flat cut can be used, but will result in a drier product as it lacks the marbling and fat content of the other two cuts.

* **Curing Salt (Prague Powder #1):** Contains sodium nitrite, which is essential for curing the meat. It inhibits the growth of harmful bacteria (like botulism), preserves the meat’s color, and contributes to the characteristic flavor of cured meats. Use it precisely as directed, as excessive amounts can be harmful.

* **Kosher Salt:** Used to draw out moisture from the meat, further contributing to the curing process. It also enhances the overall flavor.

* **Sugar (Brown and White):** Balances the saltiness and adds a touch of sweetness, which complements the savory flavors of the spices.

* **Spices (Black Peppercorns, Coriander Seeds, Mustard Seeds, Garlic Powder, Onion Powder, Paprika, Allspice, Cloves, Red Pepper Flakes):** The spice blend is what defines the pastrami’s distinctive flavor profile. Each spice contributes a unique element, creating a complex and aromatic seasoning. Experimenting with different ratios can help you personalize the recipe.

* **Beef Broth:** Used for the final steaming process, adding moisture and intensifying the beefy flavor.

* **Liquid Smoke (Optional):** While not essential, liquid smoke can enhance the smoky flavor, especially if you have limited access to a smoker. Use it sparingly, as it can be overpowering.

## Detailed Recipe: Sous Vide Smoked East Coast Pastrami

This recipe combines the best of both worlds: the precision and tenderness of sous vide cooking with the rich, smoky flavor of traditional smoking.

**Yields:** Approximately 6-8 servings
**Prep Time:** 45 minutes (plus 7-10 days for curing)
**Cook Time:** 24-36 hours (sous vide) + 4-6 hours (smoking) + 2-3 hours (steaming)

**Ingredients:**

* 3-4 lb Beef Brisket (Navel or Point Cut), trimmed of excess fat (leaving about 1/4 inch)

**For the Brine/Cure:**

* 1 gallon Water
* 1 cup Kosher Salt
* 1/2 cup Brown Sugar, packed
* 1/4 cup White Sugar
* 4 tbsp Curing Salt (Prague Powder #1)
* 2 tbsp Black Peppercorns, crushed
* 2 tbsp Coriander Seeds, crushed
* 2 tbsp Mustard Seeds, crushed
* 2 tbsp Garlic Powder
* 2 tbsp Onion Powder
* 1 tbsp Paprika (Smoked or Sweet)
* 1 tsp Allspice, ground
* 1 tsp Cloves, ground
* 1/2 tsp Red Pepper Flakes (optional)

**For the Rub:**

* 1/4 cup Black Peppercorns, coarsely ground
* 1/4 cup Coriander Seeds, coarsely ground
* 2 tbsp Garlic Powder
* 1 tbsp Onion Powder
* 1 tbsp Paprika (Smoked)

**For Steaming:**

* 2 cups Beef Broth

**Equipment:**

* Large container or brining bag
* Sous vide immersion circulator
* Large pot or container for sous vide water bath
* Vacuum sealer (recommended)
* Smoker
* Wood chips (hickory, oak, or a blend)
* Large pot with a steamer basket or rack
* Meat thermometer

**Instructions:**

**Part 1: Curing the Brisket (7-10 days)**

1. **Prepare the Brine:** In a large pot, combine the water, kosher salt, brown sugar, white sugar, curing salt, black peppercorns, coriander seeds, mustard seeds, garlic powder, onion powder, paprika, allspice, cloves, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring constantly until the salt and sugars are completely dissolved. Remove from heat and let cool completely.

2. **Submerge the Brisket:** Place the brisket in a large container or brining bag. Pour the cooled brine over the brisket, ensuring it is completely submerged. If necessary, use a weight (like a plate or a sealed bag filled with water) to keep the brisket submerged.

3. **Refrigerate and Cure:** Cover the container or seal the brining bag tightly. Refrigerate for 7-10 days, turning the brisket over every other day to ensure even curing. This extended curing time is crucial for developing the characteristic pastrami flavor and texture. The longer cure ensures the flavors penetrate deep into the meat.

**Part 2: Sous Vide Cooking (24-36 hours)**

1. **Rinse the Brisket:** After the curing period, remove the brisket from the brine and rinse it thoroughly under cold running water to remove excess salt. Pat it dry with paper towels.

2. **Apply the Rub:** In a small bowl, combine the coarsely ground black peppercorns, coarsely ground coriander seeds, garlic powder, onion powder, and smoked paprika. Generously rub the mixture all over the brisket, ensuring an even coating. This rub will form a flavorful crust during the smoking process.

3. **Vacuum Seal (Recommended):** Place the rubbed brisket in a vacuum seal bag. Vacuum seal the bag, removing as much air as possible. This step is crucial for ensuring even cooking and preventing the brisket from floating in the water bath. If you don’t have a vacuum sealer, you can use a heavy-duty zip-top bag, removing as much air as possible by immersing the bag in water while sealing it.

4. **Sous Vide Water Bath:** Fill a large pot or container with water. Attach the sous vide immersion circulator and set the temperature to 135°F (57°C) for a more traditional, slightly firmer texture or 131°F (55°C) for an extremely tender, almost fall-apart texture. The specific temperature depends on your personal preference. A lower temperature will result in a more tender product, while a higher temperature will provide a slightly firmer bite.

5. **Sous Vide Cooking Time:** Submerge the sealed brisket in the water bath. Ensure the brisket is fully submerged. Cook for 24-36 hours. The longer cooking time allows the connective tissue in the brisket to break down, resulting in a tender and succulent texture. Check the water level periodically and add water as needed to maintain the proper level.

**Part 3: Smoking the Pastrami (4-6 hours)**

1. **Prepare the Smoker:** Prepare your smoker according to the manufacturer’s instructions. Aim for a temperature of 225°F (107°C). Use wood chips such as hickory, oak, or a blend for a classic smoky flavor. Soak the wood chips in water for at least 30 minutes before adding them to the smoker to prevent them from burning too quickly.

2. **Remove and Pat Dry:** Carefully remove the brisket from the sous vide bag. Pat it completely dry with paper towels. This is crucial for allowing the smoke to adhere to the surface of the meat.

3. **Smoke the Pastrami:** Place the brisket directly on the smoker grate. Smoke for 4-6 hours, or until the internal temperature reaches 165-175°F (74-79°C). Monitor the internal temperature using a meat thermometer. The smoking time will depend on the size of the brisket and the efficiency of your smoker. Maintain a consistent temperature throughout the smoking process. You’re looking for a deep, rich color and a firm bark (the outer crust).

**Part 4: Steaming the Pastrami (2-3 hours)**

1. **Prepare the Steamer:** Fill a large pot with a couple of inches of water and bring it to a boil. Place a steamer basket or rack inside the pot, ensuring the water level is below the basket or rack.

2. **Add Beef Broth:** Pour the beef broth over the brisket.

3. **Steam the Pastrami:** Place the smoked pastrami in the steamer basket or on the rack. Cover the pot tightly and reduce the heat to medium-low. Steam for 2-3 hours, or until the internal temperature reaches 203°F (95°C) and the pastrami is probe-tender (a thermometer or probe should slide in with very little resistance). Steaming is essential for tenderizing the pastrami and adding moisture back into the meat. The internal temperature should reach a point where the connective tissue has completely broken down.

**Part 5: Resting and Slicing**

1. **Rest the Pastrami:** Carefully remove the pastrami from the steamer. Wrap it loosely in butcher paper or foil. Let it rest for at least 30 minutes, or up to an hour, before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

2. **Slicing the Pastrami:** Using a sharp slicer or knife, slice the pastrami against the grain into thin slices. The thinner the slices, the more tender the pastrami will seem. Observe the direction of the muscle fibers and slice perpendicular to them for the best results.

**Serving Suggestions:**

* **Classic Reuben Sandwich:** Pile the sliced pastrami on rye bread with sauerkraut, Swiss cheese, and Russian dressing. Grill or toast until the bread is golden brown and the cheese is melted.
* **Pastrami on Rye:** Simply serve the sliced pastrami on rye bread with your favorite mustard. This is a classic and simple way to enjoy the flavor of the pastrami.
* **Pastrami Hash:** Dice the pastrami and sauté it with potatoes, onions, and peppers for a delicious and hearty breakfast or brunch.
* **Pastrami Salad:** Add sliced pastrami to a salad with mixed greens, tomatoes, cucumbers, and a vinaigrette dressing.
* **Pastrami Pizza:** Use sliced pastrami as a topping for pizza, along with mozzarella cheese, onions, and peppers.

## Tips and Tricks for Perfect Pastrami

* **Quality of Brisket:** Start with the highest quality brisket you can find. The better the quality of the meat, the better the final product will be. Look for brisket with good marbling and a consistent thickness.
* **Curing Time:** Don’t rush the curing process. The longer the brisket cures, the more flavorful it will be. Ensure the brisket is fully submerged in the brine throughout the curing period.
* **Sous Vide Temperature:** Experiment with different sous vide temperatures to find your preferred texture. A lower temperature will result in a more tender product, while a higher temperature will provide a slightly firmer bite.
* **Smoking Temperature:** Maintain a consistent smoking temperature throughout the smoking process. This will ensure even cooking and a consistent smoky flavor.
* **Wood Chips:** Experiment with different types of wood chips to find your preferred smoky flavor. Hickory and oak are classic choices, but you can also try applewood, cherrywood, or pecanwood.
* **Steaming Time:** Don’t over-steam the pastrami. Steaming it for too long can make it mushy. Check the internal temperature and probe-tenderness to ensure it is cooked to perfection.
* **Slicing Technique:** Slice the pastrami against the grain for the most tender result. Use a sharp slicer or knife to create thin, even slices.
* **Resting Time:** Allow the pastrami to rest before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

## Troubleshooting

* **Pastrami is too salty:** Ensure you rinse the brisket thoroughly after curing to remove excess salt. You can also reduce the amount of salt in the brine slightly.
* **Pastrami is too dry:** Make sure you don’t overcook the brisket during the smoking or steaming process. Ensure the brisket is properly sealed during the sous vide process. Use a good quality brisket with sufficient fat content.
* **Pastrami is not smoky enough:** Ensure you use enough wood chips and maintain a consistent smoking temperature. You can also add a small amount of liquid smoke to the brine or rub.
* **Pastrami is tough:** Ensure you cook the brisket long enough during the sous vide and steaming processes to break down the connective tissue. Slice the pastrami against the grain.

## Variations

* **Spicy Pastrami:** Add more red pepper flakes or cayenne pepper to the brine and rub for a spicier flavor.
* **Honey Pastrami:** Add honey to the brine for a touch of sweetness.
* **Coffee Pastrami:** Add ground coffee to the rub for a unique and bold flavor.
* **Maple Pastrami:** Use maple syrup instead of brown sugar in the brine for a distinct flavor profile.

## Conclusion

Creating sous vide smoked East Coast pastrami is a labor of love, but the result is well worth the effort. By combining the precision of sous vide cooking with the smoky flavor of traditional smoking, you can create pastrami that is incredibly tender, flavorful, and moist. Follow this guide, experiment with different variations, and enjoy the satisfaction of creating a truly exceptional culinary masterpiece. This method allows for a consistently high-quality result that is hard to beat, even by seasoned deli professionals. The sous vide method is extremely forgiving and can be adapted to your personal preference, resulting in a perfect homemade pastrami every time.