It's getting close to the corned beef time of the year again.

For several years now I've been making Pastrami (that passes my NY wife's taste test),
using corned beef flats and recipes found here using the "FIND" function.
I warm up my product by steaming it and it seems to be GREAT to us.

OK so here is the question, can any one tell me if there is a great difference between the flat and point cuts when making pastrami.
It seems to me that as with a brisket, the point might be a bit fatter and juicer than the flat, but how dose that apply to pastrami?

I rarely see point cuts and regularly see flat cuts so I'm wondering if I should grab a bunch of points the next time I see them, or pass.

Smokin, someday you might want to do a 101 on pastrami.

My choice for pastrami is the point cut.
Flats make for more uniform slices but are less well marbled.
Even round can be pastramied but i wouldn't serve it .
Best.
dick

I just smoked a couple yesterday. I prefer the flats.

In_the_smoker.jpg (58 Kb, 85 downloads)

Finished product

Out_of_the_smoker.jpg (46 Kb, 79 downloads)

Last week I prepared 2 flats and 2 points to do a comparison. To me, at least, the flats were better even though they came out somewhat dry. My next try I think I might expirement with foiling partway through but it would definately be flats.

quote:

Originally posted by joe b:
Finished product

Joe, those are looking good.

Nice Q porn !

Man I didn't even know we have a corned beef time of the year.

Just prior to March 17th. you will find ten times the amount of corned beef in the stores around here.....

Is it a St. Patrick's Day thang ? Could be why I didn't know. I'm more Scottish, among other stuff.