First Brisket

retired newbie

Newbie

Original poster

Jun 13, 2007

17

10

Benton, Arkansas

• Jul 27, 2007

• #1

First Brisket, I Choose Pastrami
I tried to make Pastrami, with the recipe from deejayssmokepit.net. I started with a 10.2-lb cryo-packed fresh brisket. After trimming it I had a 2.5-pound point and a 4.5-pound flat. I followed the recipe as close as possible. Injected brine, then refrigerated in brine for 7 days. Rubbed it down and put in refrigerator for 3 days. Smoked to 160, wrapped in foil to 180, and the results are shown in the following pictures. Not as good as a lot of you, but a month ago, I couldnâ€[emoji]8482[/emoji]t smoke anything. Thanks to SMF I can smoke and continue to learn every day. Key words, Continue to Learn.
The sandwich took me back to New York. Great Recipe. Thanks Debi!
During the making of the pastrami, I had about 1/2 shrinkage. Is that normal? I lost a lot of the rub during smoking. Can I prevent that the next time?

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Jul 27, 2007

• #2

I've never made a pastrami so I cannot comment as to the shrinkage but I can tell you it does look mighty good.

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Jul 27, 2007

• #3

Looks great!

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Jul 27, 2007

• #4

WTG! Yum!

Take care, have fun, and do good!

Regards,

Meowey

 

triple b

Smoking Fanatic

OTBS Member

Feb 27, 2007

559

10

Woodstock,Ontario,Canada

• Jul 27, 2007

• #5

Looks good to me!

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Jul 27, 2007

• #6

looks great. i've made 1 & i don't recall much shrinkage. but like i said, i've only made 1 so i'm not an expert yet.

 

hillbillysmoker

Master of the Pit

OTBS Member

Feb 7, 2007

1,078

10

Cabins, WV

• Jul 27, 2007

• #7

Brought my drool control on to save the keyboard. That's for sure. Thanks for sharing.

 

flagriller

Master of the Pit

OTBS Member

Jun 22, 2007

1,037

35

Brandon, Florida

• Jul 27, 2007

• #8

First; it looks as though you are retired military, I want to thank you (and your family) for you service and sacrifice. The Gray family appriciates it.

Now..wow, that looks fantastic, you're off to a great start.

 

beebeque

Fire Starter

Jul 7, 2007

42

10

Atlanta, GA

• Jul 27, 2007

• #9

MSSD (Mid-Smoke Shrinkage Disorder) is a common, but sometimes embarrassing problem that plagues male smokers of a certain age.

The important thing is that you recognize the problem and are seeking help for it. Good luck!

(Sorry, I couldn't resist! If a guy didn't make the joke, you KNOW the women were gonna get around to it!)

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Jul 28, 2007

• #10

Your most welcome Sargent Major -

It is an honor to have you try one of my recipes. Glad you liked it. I love the stuff. Gotta be careful though that stuff is addictive! I make it for the troops at work about once a quarter. Fed em pulled pork yesterday!

I have had a few extra fatty briskets shrink up quite a bit but I don't think as much as 50%. That's alot. Maybe 20 to 25% if you don't trim the bejesus out of it before you smoke it. I like lean pastrami so I trim almost all of the fat but a tiny bit.

I have had some clumps of rub fall off where I grabbed it to roughly with with tongs but I don't worry about it to much I slice it really thin and you don't really notice. If you want you could save some of the unused rub, spray it wit apple juice and sprinkle it on where you rubbed it off to fillin the holes.