Pastrami with point ?


 
L

Lennard Kong

TVWBB Member
I've just separated, trimmed, rubbed a brisket as per the TVBB pastrami guide.
Trimming fat was quite a chore.

It appears there isn't much mention of pastrami made with the point.

I guess I will find out in a few days how the point comes out vs the flat.
 
I picked up a sexy, beautiful brisket flat from Costco to make pastrami from a few weeks ago. Lo and behold, when I took it out of the plastic wrap and began trimming it, I discovered that a portion of the point was still attached on the underside.

I decided to go ahead and cure and smoke it anyway, and made sure to trim the fat vein between the point and flat as deep as I could in order to make sure that I could get rub in there.

It came out great, with no un-cured spots.
 
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