I was wondering what most of you do with the point after trimming. Beef bacon? What other ideas for it?
Oh. I thought they were both made from the flat. I was planning on brining the flat, making corned beef from the whole thing, then smoking half of it as pastrami. Thats why i was looking for ideas with the point.
I put it into the brine and make corned beef out of it and then pastrami. Pastrami is made out of the point first then they use the flat. Corned beef is usually made out of the flat and it tends to be alot more lean with not as much fat content.