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Point or center for corned beef

post #1 of 9
Thread Starter 
Which cut is best to use the point or center? I think the center cut is also called the flat?
post #2 of 9
Depends on your perspective and what you intend to do. The point will include the same flat cut as the flat alone. But along with that, you will get a bit more meat on the point and gobs more fat. The trade off is the point is a cheaper cut per pound. Look at both and you may find you can buy the entire point for the same total money as a flat. Sort of like bonus, but then you get to deal with the extra.

I think if you did a poll, you would find most guys on this forum will buy the point and then find a use for the extra (also knowing it will probably take longer to smoke).
post #3 of 9
I think Hog Warden might be miswording a packer brisket as the point. A packer contains both the point and the flat and is usually cheaper in price than just purchasing the flat. The point has more fat marbled into the meat then the flat. Flats can be easily found by themselfs but points are usually only sold in a full packer (at least from what I have seen). I personally have never done corned beef, but from what I have read you can do a whole packer if you choose. Check out this thread...
post #4 of 9
Well I have done a bunch of corned beefs from scatch and I like the whole fam dam thing for the corning. Now once you have done the first one (I use a corning brine) you will want the biggest baddest brisket cause I personally cann't get enough of it. Then you can smoke it with some more of the same seasoning for pastrami and that will be the best you have ever had too. Can you tell I like corned beef and pastrami.
post #5 of 9
I always buy the point, cheap and I like the extra fat. $1.49/lb right now. I smoked one on saturday, sliced thin on homemade rolls with spicy brown mustard, good stufficon_cool.gif
post #6 of 9
I like the flat - less fat for corned beef - but that's just me.
post #7 of 9
When I cure a packer, point or flat, I end up with pastrami. When I cure a chuck roast, it tastes more like corned beef to me. I know that sounds kinda crazy but that's what I've found. I will use a point or a flat for a strami.... doesn't matter to me.
post #8 of 9
I'm with Elly on this one. I just did a small packer and saved about half the flat for corned beef and smoked the rest for pastrami. Both were excellent, but I think the corned beef flat would be a lot lower in fat than the point.
post #9 of 9
As has been said when doing corned beef you will want to use the flat.
Got a packer curing right now and will use the flat for corned beef St. Patrick's Day Dinner and the point for something else yummy and delicious.
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