 I'm going to do a sous vide pastrami and I'm actually going to use the recipe that's on Amazing Ribs. I'm going to go ahead and put a card up here for it so you can click on that, it'll take you right to Amazing Ribs website for the pastrami recipe. But first before we can make a pastrami we got to make the corn beef so we have to go ahead and grind this big brisket I got. So it's a 12 pound brisket. I'm going to go ahead and trim a lot of this fat off of it that you see but it's a good size, 12 pound brisket. It'll probably be about 10 pounds when I get done trimming up all the fat. I'm going to go ahead and get my brine mixture already ready so that when I get it all trimmed I can have my brine already and I'm going to throw it in this pan. It's going to take about 7 to 8 days before this is done brining. So I'm going to put the brine recipe down in the description below and I'm also going to put a card here for the corn beef recipe, the brine recipe that's also on Amazing Ribs. So two separate recipes, one's for the corn beef brine because you can't make pastrami without corn beef and then I'm going to go ahead and have that up here so you can click to it, follow that recipe. So let me go ahead and trim all this up, there's a lot of fat on here and when we sous vide you're not going to render a lot of the fat so I need to go ahead and trim a lot of this off and then we'll have our brine already. I'm going to go ahead and start the brine, I've got my pot of water ready, it's about a little under 2 gallons of water since we're going to have like a 10 pound brisket you need about a gallon of water for every 4 or 5 pounds. So I've got almost 2 gallons of water in here and I've got my brine mixture, like I said I'm going to, there's a tag card right here for the brine mixture but I'm going to go ahead and put this in the water, I've got the water heating up, it's at the, I'm right on the medium heat right now, it's just starting but I'm going to go ahead and put some of my brine mixture in there and I'm not using the pink salt, I'm actually using a product from Morton called Tender Quick, it's a little bit different than the pink salt but the instructions are on the back of this, it's like a tablespoon per pound of meat that you use so I've already got that mixed in my brine mixture. I'm going to go ahead and put this in here and what we're going to do is let this heat up some and we're going to stir it up in there and make sure all this brine salt and sugar and flavorings and pickling sauce and pickling spices are all mixed in there and then we're going to go ahead and after we trim up the brisket we're going to dump this water right on top of the brisket so I'm going to go ahead and show you, I trimmed up most of the fat off of the brisket and this is probably a good two pounds so it's right down to a ten pound brisket now, cut the big chunk off on the back between the point and the flat and one thing when you're trimming a brisket you need a real sharp knife and I just bought this Tiau Fiery Phoenix from Amazon, it's a nice boning knife, it's real sharp, make sure you just get a really good sharp knife when you're doing this, don't hurt yourself using a dull knife or a cheap knife can actually get you hurt so I like the two-owl cutlery line, I actually got a carving knife too and the same same addition, I got some other knives on the way for me but as you can see I got the brine still going and one of the things you might want to do if you guys ever like to when you sear steaks or any kind of roasts if you ever like to use a little bit of beef tallow when you're trimming a brisket you can actually take some of that fat that you're taking off of there, you're trimming off and render it down and then use it to cook in, it's really good when you're searing a steak or you're searing a roast, use it just like you would bacon fat or olive oil or butter and it actually gives that beefy flavor back into the steak so I'm going to render some of that down so I can have it for later but alright guys I'm going to go ahead and finish up getting the brine together and we're going to throw the brisket in the brine and I'll just quick note guys you don't want to throw this brine in when it's hot or warm you want to make sure you let this brine cool down some you don't want it to start cooking the meat so it's always good to just let it sit here cool or you can add some add a bag of like ice or something to it inside a baggie and let it cool down some before you put it on the on the brisket because you don't want it to start cooking it so just let it cool down before you do it alright I'll cut some brine cool down pour it over the brisket and I put a little plate on top because brisket does float it does have a lot of fat in it so it's always good to put something on top of it so it stays under the brine I do have a little rack underneath it so it keeps it off the bottom of the pan so there is some space underneath it and on top of it so we're going to go ahead and stick put some plastic wrap on top of this and we're going to stick it in my refrigerator in the garage and I will see you guys in about seven days to see how this thing looks so I will see you then put some pastrami rub on it I made this up the recipe is going to be down below I made this up previously because I like to make these every once in a while so I already got a big big thing of it all ready to go and then I'm going to put it in my expanded vacuum bag and then we're going to throw it in the sous vide we're going to do a 24-hour sous vide on it at 160 degrees so I'm gonna go ahead and get all the rub on it and show you back I got it all rubbed up a nice peppery paprika salty pastrami rub so got a rub down on both sides pretty good and I'm going to go ahead and put it in one of my expandable vacuum sealer bags and we're going to double seal this on both sides just to make sure I told you these double these expandable bags and either double and triple seal them just to make sure once I get it all vacuumed up I'm going to throw it in the sous vide and then we will be back tomorrow and we will throw it on the side guys I just want to show you it's all vacuumed up all the rub on it and this sucker is ready to go in the sous vide see you guys in about 24 hours guys I got my fire started here it's almost time to put the pastrami on the grill so I already got my fire starters all lit and gone charcoal is almost ready I'm going to throw on some cherry wood just a couple chunks cherry I found has been pretty good for pastrami so put a couple on right where the fire is going three good chunks and that's going to be good enough for for the pastrami all right I'm going to get my heat deflectors on get the grates on and in about 10 or 15 minutes we're going to go ahead and let this get up to temp and then we'll throw the pastrami on so yeah I went ahead and I took it out of the sous vide bath guys and it is ready to get on the smoker and since it is a brisket does have a lot of fat in it so there is going to be a lot of purge in the bag a lot of that moisture and juices in the bag so just be prepared for that but as you can see it shrank down pretty good so probably now it's about eight pounds or maybe even seven so I'm gonna go ahead since it's not going to be seared we're going to be smoking this I'm not gonna pat it down pat it dry like we normally would if we were going to see or something cook it real fast so this is going to go on for some smoke and when you're smoking something the more moisture you have on it the more smoke it's going to retain so I will put a little bit more of the pastrami rub on it though and then we're going to go ahead and throw it on the smoker but I'm not going to bore you with that but we'll be back when I put on the smoker okay our big Joe is right up to 250 got some nice smoke blowing so I'm going to go ahead and throw this pastrami on and I'm going to leave it on this rack because it makes it easier for me to take it off and put it on so it's going to be in there for about two and a half to three hours getting some nice smoke to it and it should come out nice and dark and a nice bark on it and then we're going to cool it off in the refrigerator I'm going to adjust this I'm going to keep it right around 250 shouldn't go any more than that I don't want it to dry out or get the bark to get too dark so we're going to keep it right around 225 250 I don't want to go much higher than that but we'll leave it on here for about three hours and then we'll see you guys all right in a few let's go ahead it's been on there a little over two and a half hours it's looking pretty good it's getting kind of dark probably leave it on there for another five or six ten minutes and then we will take it off and let it rest for a minute and then we will take a slice of it so you can see what it looks like and I'm going to chill it up and then we'll cut it up tomorrow for lunch so I'll be right back this is the pastrami eight days in the making this here was the flat portion this is the point portion I'm just going to cut a couple slices here off the flat little crunchy there it's nice and paint trommie should be falling apart still kind of still very hot so I don't expect it to you can see that is pastrami for sure so we're gonna just take a few slices off of here see how good that turned out gonna make some nice sandwiches tomorrow all right guys that's it that's my pastrami and usually you want to let it sit in the refrigerator overnight so it'll tough it up so you can slice it pretty good and cut it into sandwiches so it's really easy to do you can actually do it with a pre-made corned beef if you want to I prefer to make my own but you will start off with like a 12 pounder and it'll turn into about a seven pounder when you're done after trimming the fat and losing the fat when you cook it so but I'm gonna go ahead take a taste bite but falling apart in my mouth peppery and salty just like pastrami supposed to be all right guys it's been good it's been fun try this at home leave me some comments subscribe go ahead and subscribe and like this video follow us on Facebook follow us on Instagram check us out thanks for joining me see you again