ChefSteps

Can you ever have too many dish towels in a kitchen?

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.