Sous-Vide-Que Pastrami

This is from amazingribs.com

Author

Chris Peck

Prep Time: 00:00

Recipe Time: 30:00

Temperature : 145F / 62.8C

Ingredients

• Corned beef brisket
• 3 tablespoons pastrami rub

Directions

1. Remove brisket from package and submerge in water for 8 to 24 hours
2. Set water temperature to 145
3. Cook in sous-vide for 30 hours
4. Fill container with 50/50 mix ice and water, submerged finished brisket for 30 to 60 minutes
5. Fire up smoker to 225
6. Remove meat and pat dry
7. Season generously with rub
8. Smoke to 125, about an hour
9. Remove meat and wrap in double layer of foil
10. Let sit for an hour, then remove and slice against grain