Brisket for corning then to pastrami

Discussion in 'Beef' started by txhawghunter, May 22, 2009.

  1. Just picked up a couple of $.85/lb. briskets. I love the holidays when meat goes on sale. Anyway, when trimming for corned beef, how much fat would ya'll leave on. I've corned several venison shoulders but never did a brisket before. I plan on separating the point and flat and using the flats for pastrami.

    Thanks,
    TXHawgHunter
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    When doing pastrami I trim off most of the fat and leave about 1/4-1/8 inch on top for basting purposes.

    Had to go through my pics to find this one, a pastrami I did a few days ago (haven't done the thread yet) but this is around how much fat I like to leave on though this brisket I didn't trim since it didn't have a ton of fat on it...
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Oh my ... pastrami that looks supurb .... NICELY DONE!!!
     
  4. Fire it up, that looks great. Hope mine turns out looking that good. We shall see.
     

Share This Page