• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

27 and 23.5 pound brisket turned into pastrami over the weekend

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

motolife313-2

Smoking Fanatic
Joined
Mar 13, 2023
Messages
303
Reaction score
900
First time wrapping too. I see why it’s called the Texas crotch. I was having some parts of the brisket get little dried up and over cooked lately that had to go to the bean or egg pile. Nothing over cooked and smoked way faster. Smoked at 225/250 and 27 pounder smoked in 15 hours. That’s starting the fire after putting the meat in and raising the temp slow. Also used my own coffee rub ground from whole beans, i did cut this cold too the next day takes forever to cool down, still a tad moist inside not fully chilled
IMG_5903.jpeg
IMG_6309.jpeg
IMG_6330.jpeg
IMG_6359.jpeg
IMG_6361.jpeg
IMG_6362.jpeg
 
Last edited:
Looks amazing the picture of the price tag made me sad though. Guess I need to get back into goose hunting and get the older daughter into it so I can make goose pastrami again.
 
27 pound brisket went all the way down to 12 pounds. Trimmed about 4 pounds only
...
You sure ate a lot during the cook.
That loss is why I have mostly given up on briskets.
Even my tri-tip pastrami has significant loss.
But I look at the prices in deli case pastrami these days.
Then I compare the quality and yes it is worth it.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Back
Top
Clicky