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    Smoking just a beef point, ideas other than burnt ends?

    Next time I do pastrami, I may just make pastrami with both sides since I think I may just always prefer pastrami to 'normal' brisket. I guess the question is if it should be pickled & smoked as two separate muscles or in one piece. Imagine pickling separately allows the cure to penetrate...
  2. S

    Smoking just a beef point, ideas other than burnt ends?

    Thanks! Gave me the confidence to slice it. Brought it to about 200 and it was probe tender. It was a bit tough—maybe didn’t take it far enough, but the feedback was really good and it disappeared with 16 people, so I’d say it went over well.
  3. S

    Smoking just a beef point, ideas other than burnt ends?

    Smoking just a beef point, ideas other than burnt ends? I have the point of a beef brisket left over from pastrami. It is uncooked. I’ve got a coriander cardamom rub on it, and it’s in the smoker right now. Curious what I can do with it other than cubing and throwing tomato barbecue sauce on it...
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