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First Brisket

post #1 of 10
Thread Starter 
First Brisket, I Choose Pastrami
I tried to make Pastrami, with the recipe from 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 couldn’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?

post #2 of 10
I've never made a pastrami so I cannot comment as to the shrinkage but I can tell you it does look mighty good.
post #3 of 10
Looks great! PDT_Armataz_01_34.gif
post #4 of 10
WTG! Yum!

Take care, have fun, and do good!


post #5 of 10
Looks good to me!
post #6 of 10
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.
post #7 of 10
Brought my drool control on to save the keyboard. That's for sure. Thanks for sharing.
post #8 of 10
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., that looks fantastic, you're off to a great start.
post #9 of 10
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!)
post #10 of 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.
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