<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Marlow:
... Another question though. Is brisket the only beef cut used or is it possible to use other cuts. Also, which part of the brisket produces the best pastrami or should I use a full packer brisket. Any ideas would be great. </div></BLOCKQUOTE>I think for commercial product they must use something other than brisket. I've seen whole pastrami in the deli window thats like 6" thick. Not sure what they use though ... Chuck Roast? I don't think round roasts would be a good idea. </div></BLOCKQUOTE>
Actually, if not from brisket, most commercial pastrami is top or bottom round, or even eye of round. Chuck roast, other than fattyness, would be unsuitable, I would say, because the grain runs the wrong way. </div></BLOCKQUOTE>wow, really? it makes sense they are using round roasts from the lean appearance and the size, but I figured if I used that cut at 225-250 on my WSM it would be dry as could be when it was done. I might try some different cuts and see what happens. I think if I use a round I will cook it as hot and fast as possible.