Mike Coffman
TVWBB Olympian
A 5 pound brisket flat was injected with the curing brine and covered with the dry cure on Tuesday
night. I followed the recipe in this book from Dr. BBQ Ray Lampe.
The brisket was taken out of the brine late Saturday afternoon and rinsed off. I then placed it in
a cold pan of water for 90 minutes. I changed the water every 30 minutes to remove any excess
salt from the cure. It was then dried off and put back into the refrigerator until this morning. This
morning it was seasoned with a quarter cup of coarse black pepper mixed with 3 tablespoons of
ground coriander.
Put onto the WSM, using KBB with oak and pecan chunks. I am also using a full water pan and
will be cooking at 230.
I wrapped the brisket when it hit an internal temp of 170. Here it is at 200 degrees and I am going
to wrap again and let rest for the next few hours.
Rested for a little over an hour then cut in half and getting ready to be sliced.
Here it is sliced! Dang this is delicious!
Saved some for a sammie or 4 and then packaged the rest. Got 4 -¾ pound packages out of the 5 pound flat.
Toasted some torta bread and added some spicy mustard and then heated it up until the Swiss
cheese started to melt.
We happened to have some store bought packaged pastrami and my wife said let’s do a taste test.
Needless to say this pastrami knocked the socks off the packaged ones. My wife said this is just
like making our own bacon without all the “processed garbage” that comes from store bought.
This was my first attempt and I can tell you that I will be doing this again!
Thanks for looking!
night. I followed the recipe in this book from Dr. BBQ Ray Lampe.
The brisket was taken out of the brine late Saturday afternoon and rinsed off. I then placed it in
a cold pan of water for 90 minutes. I changed the water every 30 minutes to remove any excess
salt from the cure. It was then dried off and put back into the refrigerator until this morning. This
morning it was seasoned with a quarter cup of coarse black pepper mixed with 3 tablespoons of
ground coriander.
Put onto the WSM, using KBB with oak and pecan chunks. I am also using a full water pan and
will be cooking at 230.
I wrapped the brisket when it hit an internal temp of 170. Here it is at 200 degrees and I am going
to wrap again and let rest for the next few hours.
Rested for a little over an hour then cut in half and getting ready to be sliced.
Here it is sliced! Dang this is delicious!
Saved some for a sammie or 4 and then packaged the rest. Got 4 -¾ pound packages out of the 5 pound flat.
Toasted some torta bread and added some spicy mustard and then heated it up until the Swiss
cheese started to melt.
We happened to have some store bought packaged pastrami and my wife said let’s do a taste test.
Needless to say this pastrami knocked the socks off the packaged ones. My wife said this is just
like making our own bacon without all the “processed garbage” that comes from store bought.
This was my first attempt and I can tell you that I will be doing this again!
Thanks for looking!
.............. yep, there it is, shall leave book out to remind me.
.................d