Two techniques, one deli classic: a long smoke and a sous vide cook that gets you tender, juicy pastrami every time.
The rub is where the flavor lives: coriander, black pepper, and juniper, ground coarse and pressed into the meat before it hits the smoker. Then sous vide takes over, two ways depending on your timing:
147 °F / 64 °C for 48 hours, juicy and succulent (our favorite)
162 °F / 72 °C for 24 hours, lean and tender
You even choose the order: smoke then sous vide, or sous vide then smoke for a more pronounced smoke and a barkier crust. Both land you at delicious deli-style pastrami, best enjoyed sliced thin and piled on rye.
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