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points vs. flats

post #1 of 5
Thread Starter 
OK Im sure some of ya are gonna say "what a dumb@$$!" Me and briskets... not so much. Were talkin corned beef briskets now. Got 2 points and 2 flats in the freezer. Plannin on pastrami later in the week. Which is gonna do me best? I know ya'll aint gonna steer me wrong.
post #2 of 5
In my own opinion and from what I have learned here, I would use the flat for pastrami. The point is a much fattier section of the cut, and athough is very good smoked and sliced removing the fat of course. But for a lunch meat slice I would use the flat. I only have done one fresh brisket so far, and corned the flat and smoked the point. I have in the past smoked a precorned/brined/cured point and it was way too salty because I had not soaked beforehand.
post #3 of 5
Smoke Freak- White Cloud hit the nail on the head. You want to use the meat that has the least amount of fat on/in it and that would be the flat.

Read up on the pastrami threads, remember to soak/rinse the to remove the excess salt and if you are going to use any kind of a rub, reduce or eleminate the salt. You just removed the excess salt so you don't want to add any more salt to the finished product.
post #4 of 5
Thread Starter 
Thanx guys for settin me straight. First pastrami and I want it to be the best.
post #5 of 5
I forgot to add the fact that after a soaking and rinsing period, take a small slice off and fry it up to get it just the way you like it. I did that with my flat i corned. And allways do this when sausage making to adjust the seasoning perfectly.
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