Sous-Vide and Smoked East Coast Pastrami

Ingredients

• 2 pounds pastrami brisket
• 1 tablespoon black pepper
• 2 tablespoons coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon mustard powder
• 1/2 cup apple juice
• 1/2 cup water
• 1/4 cup liquid smoke
• 1/4 cup Worcestershire sauce
• 1/4 cup maple syrup

Directions

1. Combine all the spices, including the black pepper, coriander, garlic powder, onion powder, brown sugar, smoked paprika, and mustard powder, in a small bowl. Rub the mixture onto the pastrami brisket.
2. Place the pastrami in a vacuum-sealed bag and seal it.
3. Place the bag into a sous vide water bath and cook at 140°F (60°C) for 2 hours.
4. Remove the pastrami from the water bath and pat dry with a paper towel.
5. In a bowl, combine the apple juice, water, liquid smoke, Worcestershire sauce, and maple syrup.
6. Brush the pastrami with the liquid mixture.
7. Place the pastrami onto the smoker and cook at 250°F (121°C) for 30 minutes.
8. Slice the pastrami and serve.

Interesting Facts

• Pastrami is a type of cured and smoked beef that originated in Romania.
• Sous vide cooking is a method of cooking food sealed in an airtight bag in a temperature controlled water bath.
• Smoking is an ancient method of preserving food, that was developed by the Indigenous peoples of North America.