Pastrami Brisket is a must try

[jzadski]

Congrats on your first pastrami. I have yet to do my own as well. I just hope it turns out as good as yours

 

[sudsandswine]

It was 8-9lb prime brisket from Costco after the trim.

Do you recall what it weighed before you trimmed?

 

[SkaterSmoker]

Do you recall what it weighed before you trimmed?

I’m pretty sure it was just over 12 lbs.

 

[sudsandswine]

Interesting…figured there would be more loss with that style trim job. I guess that is 25% but still. I bought a 15 pounder from Costco today that I plan to trim similarly and corn, we shall see how she trims up.

 

[SkaterSmoker]

Interesting…figured there would be more loss with that style trim job. I guess that is 25% but still. I bought a 15 pounder from Costco today that I plan to trim similarly and corn, we shall see how she trims up.

This brisket came in the cyrovac and was already trimmed really well. I only took off 3.5lbs, so your spot on with your observation. Usually, with this style of trim, I'll trim off 5-6lbs on 15lb brisket. I have 3 Costco's within 20 minutes of me, and I drive by them frequently for my job, so I randomly stop to check out the selection and only buy a brisket if it has a thick flat with not too much fat to trim.

 

[sudsandswine]

Was gonna say, if I were to trim in that style I’d expect more like 9-10 left from a 15-16lb. The 15 pounder I just scored is much like you describe. Lately, I’ve noticed Costco’s packers having a slightly different shape/trim than I’ve historically gotten there.

 

[SkaterSmoker]

Was gonna say, if I were to trim in that style I’d expect more like 9-10 left from a 15-16lb. The 15 pounder I just scored is much like you describe. Lately, I’ve noticed Costco’s packers having a slightly different shape/trim than I’ve historically gotten there.

Same here, I'm on the WI/IL border near Lake Michigan. The big 18-22lbs are rarely available anymore, which is fine for me. However, there's been a lot of batches of tiny, narrow briskets, like 10lbs or less. Another weird thing, the 2 Costco's in IL sell the National brand prime briskets, and the WI carries both Excel & National prime briskets. The Excel briskets don't look as good, and there's a ton of blood in the cryovac - but maybe that's a good thing? I should probably try the Excel version to see if it's better.

 

[Porcine Perfection]

X3 on funky looking briskets from Costco in the north. The last one I got looked terrible after trimming. Lots of hard fat even past the deckle.

Apologies for highjacking a great pastrami thread. As you were.


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[Pife]

Interesting trimming. Is that the point and flat? The pic looks like the whole piece is almost same height.

Thanks

 

[SkaterSmoker]

Interesting trimming. Is that the point and flat? The pic looks like the whole piece is almost same height.

Thanks

Yes, it's the whole packer, point & flat. I try to pick out ones that are more even with a thick flat. I can get them to cook more even that way with less maneuvering. I learned to trim using the Jirby brisket YouTube video. https://youtu.be/cbMzJ-qUfRw

 

[Back9Q]

Looks good. Never done homemade pastrami but plan to do as first cook once 250 done


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[SkaterSmoker]

I do this for every St Paddy's day. I know it's not true pastrami and it's not really Irish. But it is delicious.


Safe the crunchy, barky bits and make a corned beef hash with runny eggs on top. Might be the best thing I've ever eaten, period.

You weren’t lying!! Thank you for the idea!