Smoked and Sous Vide East Coast Pastrami
Smoked and Sous Vide East Coast Pastrami layers a peppery, aromatic crust over incredibly tender, brined beef brisket. Gentle sous vide cooking locks in juiciness before a smoky finish deepens the spices and adds classic deli character. Serve piled on rye, sliced for charcuterie, or as a showpiece dinner when you want bold flavor and melt-in-your-mouth texture.
- Prep30 mins
- Cook23 hrs 10 mins
- Serves24
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Smoked and Sous Vide East Coast Pastrami, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 23 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 13 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 62 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 67
- Heart Health
- 22
- Metabolic
- 39
- Digestive
- 38
- Inflammatory
- 13
- Performance
- 31
- General Wellness
- 1
Trim the fat cap from the brisket; use a paring knife to poke holes in the meat.
- 2
Bring water to a boil in a large pot on the stovetop. Remove from heat; as it begins to cool, add the white sugar, kosher salt, garlic, and pink curing salt.
- 3
Choose a food-grade, nonreactive container with a lid; pour in the brine and ice, then add the brisket. Keep the brisket in the brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
- 4
After brining, remove the brisket from the container and rinse it under cold water.
- 5
Heat a pan over low heat. Toast the coriander seeds, peppercorns, and mustard seeds in the hot pan for about 2 minutes. Remove and transfer to a food processor; add the red pepper flakes, cloves, ginger, and bay leaves. Grind thoroughly.
- 6
Use 1/2 of the spice mixture to coat the brisket; seal it in a food saver bag. Reserve the remaining spice mixture. Place the brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
- 7
Remove from the sous vide, cut open the bag, and set the brisket out to dry and rest on a wire rack from a smoker for 30 minutes. Use the remaining pickling spices to re-coat the brisket.
- 8
Place a wire rack in the smoker. Add wood chips according to the manufacturer's directions and heat to 225 degrees F (107 degrees C).
- 9
Smoke the brisket until browned, tender, and no longer pink in the center, about 5 hours. Remove the brisket from the smoker and let it rest for 15 minutes before slicing.
- Calories 484.95 kcal High 24%
- Protein 0.64 g Low Source 1%
- Carbohydrate 102.5 g 37%
- Total Fat 0.27 g Low Source 0%
- Saturated Fat 0.09 g Low Source 0%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.3 mg Low Source 0%
- Sodium 244.86 mg Moderate 11%
- Dietary Fiber 5.21 g Moderate 19%
- Total Sugars 99.61 g --
- Added Sugars 6.64 g Moderate 13%
- Calcium 28.5 mg Low Source 2%
- Iron 0.37 mg Low Source 2%
- Potassium 88.74 mg Low Source 2%
- Vitamin A 23.08 mcg Low Source 3%
- Vitamin C 0.46 mg Low Source 1%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
About This Recipe
Smoked and Sous Vide East Coast Pastrami is made with 12 ingredients and serves 24. It takes about 23 hrs 40 mins and is rated hard. Key ingredients include Black Peppercorns, Coriander Seed, Dried Bay Leaves, and Garlic. Each serving provides about 484.95 kcal.
Recipe Questions
- What is Smoked and Sous Vide East Coast Pastrami made of?
- The main ingredients are Black Peppercorns, Coriander Seed, Dried Bay Leaves, Garlic, Ground Ginger. The full list of 12 is above.
- How long does it take to make Smoked and Sous Vide East Coast Pastrami?
- About 23 hrs 40 mins in total: 30 mins to prepare and 23 hrs 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 484.95 kcal. The full nutrition breakdown is above.
- Is Smoked and Sous Vide East Coast Pastrami easy to make?
- This recipe is rated hard, with 12 ingredients and 9 steps.
- Is Smoked and Sous Vide East Coast Pastrami healthy?
- Smoked and Sous Vide East Coast Pastrami has an easyChef Pro health score of 32/100. Per serving, it provides 484.95 calories and 0.64 g of protein, or 1% of the Daily Value. Worth noting per serving: sodium at 244.86 mg (11% of the Daily Value) and added sugars at 6.64 g (13% of the Daily Value). It contains Garlic, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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