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.
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