1 beef brisket, soaked overnight in cold water - note that a half will also work fine seeing as your spices can be jarred and kept as a pastrami rub.
4 tbsp coarsely ground black pepper
2 tbsp coriander powder (or grind your own with a mortar and pestle)
1 tsp mustard powder (see above with the coriander)
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp sweet paprika
1Let your brisket soak overnight in a cold water bath.
2The next day combine all the spices in a large bowl until well-incorporated
3Seasn the brisket liberally with your spice rub after patting as dry as possible. Don't forget to work the rub into the folds and crevices!
4Heat your smoker to 180 degrees Fahrenheit. Our target internal temperature for the brisket is 130 degrees Fahrenheit.
5Cook for minimum 2 hours, but up to 8 depending on internal temperature registration - a lot of factors go into smoking, so the best thing you can do at this stage is pay close attention to the thermometer during the cook.
6When the brisket registers 130 degrees fahrenheit remove from the smoker and vacuum seal.
7Set your water bath to 132 degrees fahrenheit.
8Sous vide for 40 hours (we recommend the ping pong ball method to avoid evaporation)
9When the cook is done, remove from the water bath, slice and sandwich up!