Sous-Vide-Que Pastrami

Ingredients for 0

• Corned beef brisket

• 3 tablespoons pastrami rub

Directions

• Step 1

  Remove brisket from package and submerge in water for 8 to 24 hours

• Step 2

  Set water temperature to 145

• Step 3

  Cook in sous-vide for 30 hours

• Step 4

  Fill container with 50/50 mix ice and water, submerged finished brisket for 30 to 60 minutes

• Step 5

  Fire up smoker to 225

• Step 6

  Remove meat and pat dry

• Step 7

  Season generously with rub

• Step 8

  Smoke to 125, about an hour

• Step 9

  Remove meat and wrap in double layer of foil

• Step 10

  Let sit for an hour, then remove and slice against grain

• Step 0

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