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Best cut for Pastrami?

post #1 of 13
Thread Starter 

Other than Brisket.  I have dome Pastrami using corned beef flats, but never experimented with other cuts.  I was desperate for Pastrami not long ago and picked up a pound at the supermarket.  It appeared to have been a bottom round or similar cut and definitely was not brisket.
 

What cuts have you experimented with, and what was your best smoked Strami?

post #2 of 13
Thread Starter 

Anyone?  Someone??  110.gif

post #3 of 13

I always use brisket.  :drool

post #4 of 13

I use store bought corned points.

 

I want to cure my own so bad.

post #5 of 13

I only use Brisket Points for Pastrami because I grew up on Fatty Plate Pastrami and Points fit the bill. Any cut of Round makes good Pastrami as well but it will always be very lean. Not my thing...JJ

 

post #6 of 13
Quote:
Originally Posted by Chef JimmyJ View Post
 

I only use Brisket Points for Pastrami because I grew up on Fatty Plate Pastrami and Points fit the bill. Any cut of Round makes good Pastrami as well but it will always be very lean. Not my thing...JJ

 

 

Hell yeah that fatty part is DA BOMB!!!!!

post #7 of 13
Thread Starter 

Thanks guys.  I'm kind of middle of the road on 'Strami.  I don't like a big lot of fat, but not terribly lean either.  I will be keeping my eyes peeled for a big chunk of roast that has some good marbling, cut it in two or three sections approximating a brisket, cure it and give it a go.  Even  so so results at home are better than most of the store bought stuff

post #8 of 13

Be sure to post your cook.

post #9 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Be sure to post your cook.


I will.  This Spring I bought a Cabela's slicer for jerky and such, but took it back and got a better model a couple notches higher on the quality scale.  This one works fantastic!

post #10 of 13

Gotta love havin a slicer.

 

I have a OLD Hobart.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Gotta love havin a slicer.

 

I have a OLD Hobart.


Oldies are goodies.  Hobart made some good stuff!

post #12 of 13

Yup, I could slice bricks with it.   I love it.

 

    :hijack:    Sorry

post #13 of 13


The Wife bought me a very nice Point Cut Corned Beef a few months ago which I smoked in ...yep you guessed it Manzanita.

It was amazing!

Good luck Old Man and do let us know how the cook went!

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