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€™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?