hi there, have a question about cuts of brisket as it's hard to get a straight answer on Google! I've been making pastrami for a while and still trying to perfect it. Everyone has there own methods so I'm playing around with them all. At the moment I've found the best part of the brisket for pastrami is the point. I know some people use the point for pastrami and the flat for corned beef and others use the whole lot. I also have heard of the navel end, which leads me on to my question! I buy a whole boneless brisket usually around 11-15pounds. I usually seperate the point from the flat and turn the whole lot into pastrami. So where is this navel end? I am going to include pics of the briskets I buy. The confusion I have is the navel end and point different? And where do I find the navel end? Maybe what I'm buying is the problem? Any help would be great. I would love to try using the navel end of the brisket and see if this improves my pastrami!
Any comments will be appreciated! Thanks a lot.