I live in an apartment in Brooklyn without access to a grill. So obviously Kenjis Sous vide brisket is very appealing to me. However, there is a serious eats recipe for smoked pastrami that looks phenomenal and requires a smoker. I'm wondering if y'all think there is a way to combine both recipes to make pastrami using the sous vide and oven method?
Thank you
by TheMrMigu
4 Comments
id checkout Chefsteps. they did a [video](https://www.youtube.com/watch?v=ZlwFxgOa9Ww) on indoor smoked brisket. Maybe bump the 3 recipes together and see where that gets you.
The most important part of the difference between corned beef and pastrami is the smoke. If you do it without the smoke, you’ll just end up with a corned beef with a dry rub.
When I make pastrami I make it exactly the same way I do brisket. The only difference is you start with corned beef.
So just use Kenji’s method, but start with corned beef.
(You have corned beef after step 2 of the pastrami recipe btw)
This is where liquid smoke is your friend. I’ve done the chefsteps sous vide brisket multiple times and it’s always a hit. I’m guessing it’ll be a similar process must with the pastrami spices