Sous Vide Corned Beef Pastrami: 48-Hour Ultimate Delicious Feast

If you’d told me years ago that sous vide corned beef pastrami would become my ultimate comfort food, I probably would’ve laughed—hard. Growing up in sunny Florida, my food world revolved around fresh seafood, citrusy marinades, and backyard cookouts. But everything changed the first time I cooked brisket using the sous vide corned beef pastrami method.

It started like this: after St. Patrick’s Day one year, I stumbled on a half-price corned beef brisket at my local grocery store. My fridge already had cabbage and potatoes, but I was craving something deeper—something smoky, peppery, and unmistakably rich. That’s when I thought, “Why not try sous vide corned beef pastrami at home?”

I had no smoker experience. No deli secrets. But I did have a sous vide circulator, a vacuum sealer, and a serious hunger for that Katz’s Deli-style bite. So I set out to master my own version of sous vide corned beef pastrami, determined to bring those iconic flavors to life.

I brined my brisket for a week, soaked it to balance the salt, rubbed it down with coriander, pepper, mustard seed, and chili flake—then dropped it into the water bath for 48 glorious hours. The low and slow magic of sous vide corned beef pastrami was already working before I even finished cleaning up.

When I opened the bag, the aroma was incredible. After three hours in the smoker, the transformation was complete. That first slice of sous vide corned beef pastrami was pure perfection—tender, flavorful, and deeply satisfying.

Since then, I’ve made sous vide corned beef pastrami for holidays, sandwiches, brunch boards, and even weeknight meals. It’s more than just meat—it’s a celebration of process, flavor, and joy. For me, sous vide corned beef pastrami isn’t just a recipe. It’s a ritual.

Whether you’re making your first brisket or your fiftieth, this method for sous vide corned beef pastrami will never let you down. It’s now my go-to every time I want something bold, comforting, and unforgettable.

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How Sous Vide Changes the Pastrami Game

Traditionally, pastrami is steamed or smoked low and slow, but those methods can be inconsistent and unforgiving. You hover near the smoker for hours, only to sometimes get dry or uneven results—not exactly the sous vide corned beef pastrami outcome you’re dreaming of.

Enter sous vide corned beef pastrami—a method that delivers juicy, flavorful beef every time. With sous vide, you’re holding the brisket at a consistent 140°F. This gentle precision breaks down collagen and connective tissue gradually, giving you sous vide corned beef pastrami that’s incredibly tender yet still sliceable.

After the bath, a few hours in the smoker at 200°F adds that classic deli-style bark and smoky depth. The beauty of sous vide corned beef pastrami is how adaptable it is—you can brine it, cook it sous vide, chill it, and smoke it days later without sacrificing any quality.

And if you’re wondering how close this method gets to authentic deli flavor? Let’s just say sous vide corned beef pastrami holds its own next to Katz’s. You get all the rich peppery flavor, with none of the stress or guesswork.

This technique doesn’t just work—it transforms your whole perspective on brisket. No more second-guessing temperatures or drying out meat. Sous vide corned beef pastrami is forgiving, precise, and full of flavor.

If you’ve ever struggled with dry corned beef or wondered how to make pastrami that actually lives up to the name, sous vide corned beef pastrami is your go-to. It’s a game-changer for home cooks who want consistent, delicious results.

You don’t need a deli setup—just a vacuum sealer, some patience, and the willingness to try sous vide corned beef pastrami at least once. After that? You’ll be hooked, just like I was.

Ready to make the magic happen? In the next section, I’ll walk you through the sous vide corned beef pastrami process step by step—from brine to bark.

Brining: The First Key to Flavor

When making sous vide corned beef pastrami from scratch, brining is where the magic begins. You’re not just seasoning the meat—you’re infusing it with a deep, complex flavor that sets the stage for everything else. Sure, you can start with a store-bought corned beef brisket, but making your own lets you control every ingredient and avoid excess preservatives.

Start with half a brisket, preferably flat cut, trimmed but still well-marbled. In a large bowl, combine:

• 40g coriander
• 40g peppercorns
• 20g dry mustard seed
• 40g dill seed
• 4g clove (split in two)
• 4g chili flake (split in two)
• 126g kosher salt
• 7g Prague Powder No. 1 (curing salt)
• ⅓ cup (65g) brown sugar
• 12 cups (3 liters) cold water

This is your brine base. Stir until the salt and sugar dissolve. Then place the brisket and brine in a large vacuum-sealable or heavy-duty zipper bag. Seal—but don’t vacuum—so the liquid remains undisturbed. Refrigerate for 7 days, flipping the bag daily to ensure even curing.

During this week-long process, the brisket absorbs flavor, color, and curing agents that give it that signature pink hue and pastrami tang. The coriander and mustard build a strong foundation, while the clove and chili add warmth and depth.

Brining can’t be rushed. It’s what turns ordinary brisket into authentic sous vide corned beef pastrami.

To understand more about brine balance and timing, check out our guide on Sous Vide Salt Guide.

Soaking & Desalting: Reducing the Salt

Once the 7-day brine is complete, it’s time to reduce the salt content for better balance in the final pastrami. If you skip this step, you’ll end up with an overpowering salty bite that masks all your hard work. Remove the brisket from the brine, discard the liquid, and pat the meat dry with paper towels. Then submerge the brisket in a fresh bowl of cold water. Let it soak in the fridge for 8 to 12 hours, changing the water at least once. This is the same step practiced by top delis, including Katz’s, when preparing corned beef and pastrami.

The soaking draws out excess salt while preserving the spice and cure. What you’re left with is a perfectly balanced piece of meat that’s ready for rub and sous vide cooking. For help with this process, especially if vacuum sealing is new to you, don’t miss our full guide. By the end of this step, your brisket should be firm, pink, and seasoned throughout—but not too salty. That’s your cue to move on to the heart of the recipe: cooking low and slow in the sous vide bath.

What Temperature to Sous Vide Pastrami?

This is the question I get asked most: What temperature should I sous vide corned beef pastrami? After testing several variations, I’ve found that 140°F (60°C) for 48 hours delivers the most classic deli-style results. The meat stays juicy and sliceable, with just the right amount of resistance.

Want a firmer pastrami that holds up in a stacked sandwich? Try 145°F. Prefer it fork-tender and soft enough to pull apart? Go as low as 135°F, though that leans more into shredded beef territory than true pastrami.

Consistency is key here. Traditional smoking or steaming can cause uneven textures, but with sous vide, every bite of your sous vide corned beef pastrami will come out just right—edge to center.

And yes, if you’re curious: corned beef falls apart around 190–205°F in traditional methods. But sous vide works differently—it breaks down collagen slowly over time at much lower temperatures. That’s why 140°F for 48 hours works wonders.

(Need a complete breakdown of brisket temps and times? Visit our Sous Vide Brisket Guide.)

Vacuum Sealing and Bath Time

Once your brisket has soaked and is salt-balanced, it’s time for the spice rub. This is where the pastrami flavor really comes to life.

Grind together the following for your rub:

• 50g coriander
• 42g peppercorns
• 27g dry mustard seed
• 27g dill seed
• 4g clove
• 4g chili flake
• 4g dried rosemary

Lightly crush the spices in a plastic bag using a meat tenderizer or rolling pin—just enough to release their oils without turning them to dust. Pat the brisket dry and rub the spice mix generously across all surfaces.

Now seal the brisket in a vacuum bag. A good seal locks in moisture and keeps the spice blend tight against the meat. Set your immersion circulator to 140°F, submerge the bag in your water bath, and cook for 48 hours.

This long cook gently transforms the meat from cured brisket to perfectly tender sous vide corned beef pastrami. No poking, no checking, no babysitting required.

You can even cook in advance, then chill the bag in ice water and refrigerate it for up to 3 days. Just another reason sous vide makes pastrami so stress-free.

For circulator comparisons and gear tips, explore our Immersion Circulator Comparison.

Finishing with Smoke for Authentic Pastrami Flavor

After 48 hours in the sous vide bath, your sous vide corned beef pastrami is fully cooked—but it’s missing one final element: smoke. This step takes it from soft and savory to something truly unforgettable.

Once removed from the water bath, carefully take the brisket out of the vacuum bag. Pat it dry with paper towels, being sure not to disturb the spice crust. Preheat your smoker to 200°F. Use hardwoods like hickory, oak, or cherry for best results—they add just the right smoky depth without overpowering the spices.

Smoke the brisket for 3 hours, or until the internal temp reaches 150–155°F. This stage isn’t about cooking the meat further—it’s about building bark and layering flavor. The smoke adheres to the already cooked rub and helps form that classic pastrami outer crust.

This technique mirrors what Katz’s deli does, just with a twist. Instead of steaming the meat after smoking, you’re going in reverse—smoking after the sous vide cook. The benefit? A firmer bark, more control, and zero risk of overcooking your sous vide corned beef pastrami.

If you chilled your brisket beforehand, let it come to room temp before smoking, or warm it gently in a 130°F bath for about an hour.

Need help reheating leftovers or making this ahead? Check our Sous Vide Reheating Guide.

Serving Tips: Slicing & Reheating Like a Deli Pro

After the smoke, let the brisket rest for at least 20 minutes—this stabilizes the juices and makes slicing cleaner. Place the brisket on a cutting board and slice thinly against the grain using a sharp carving knife or deli slicer.

Now the best part—serving.

Pile it high on rye with spicy mustard. Make a killer Reuben with Swiss cheese, kraut, and Russian dressing. Or enjoy it plain, sliced straight off the board. However you serve it, sous vide corned beef pastrami delivers pure satisfaction in every bite.

Want to stretch it even further? Use leftovers in breakfast hash, wraps, or a grain bowl. You can also store it in vacuum bags in the fridge for up to a week, or freeze for longer storage.

For more ideas, head to our Sous Vide Sandwich Recipes.

This final step—smoking and slicing—is what ties everything together. After all the patience and care, slicing into that rich, rosy meat and seeing the smoke ring and juicy interior is pure reward.

Conclusion

If you’ve ever dreamed of creating deli-style pastrami at home, now you know it’s completely possible—with unbeatable results—thanks to sous vide corned beef pastrami. From curing your own brisket with bold spices to slowly transforming it over 48 hours in a sous vide bath, this method delivers unmatched tenderness and flavor. Add in a smoky finish, and you’ve got something that rivals anything served at Katz’s.

The best part? It’s reliable, repeatable, and totally customizable. You don’t need special equipment beyond your sous vide setup and a smoker or grill. Whether you’re preparing it for a sandwich, a dinner party, or simply because you love great food, sous vide corned beef pastrami gives you the ultimate edge.

Remember, take your time with the brine. Don’t skip the desalting step. And let the smoke bring everything home. It’s a process, but the payoff is worth every minute. Once you taste the result, you’ll never want to go back to store-bought pastrami again.

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FAQs

What temperature to sous vide pastrami?
Pastrami is best sous vide at 140°F for 48 hours. This delivers a juicy, sliceable texture with fully broken-down connective tissue. For firmer results, go up to 145°F.

Can I sous vide corned beef in original packaging?
Yes, but only if the packaging is heat-safe and BPA-free. However, for food safety and better flavor control, it’s recommended to rebag it in a vacuum-sealed pouch.

What temperature does corned beef fall apart at?
In traditional methods like braising, corned beef falls apart between 190–205°F. Sous vide achieves a similar tenderness at lower temps (135–145°F) over longer times.

How long to soak corned beef in water for pastrami?
After brining, soak corned beef for 8 to 12 hours in cold water, changing the water once or twice. This removes excess salt before sous vide cooking.

What temperature to sous vide corned beef?
For classic corned beef, sous vide at 140°F for 48 hours. For softer, shreddable texture, go to 165°F for 24 hours.

What temperature do you cook pastrami?
Pastrami should be smoked at 200°F after sous vide cooking, until it reaches an internal temperature of 150–155°F.

How does Katz deli cook their corned beef?
Katz’s boils or steams their corned beef until very tender, then slices it paper-thin. This method is similar in texture to sous vide when done at 140°F for 48 hours.