Beef navel

[BB-que]

So I have a beef navel and I saved the thick half to make burnt ends out of it next spring. So I have a thinner piece now, probably 1/2 inch or so. any thought what to do with it. Too thin to do burnt ends with?

 

[Fueling Around]

I have a source for navel but have passed up as more expensive than brisket.
Traditional pastrami is made from navel.
1/2" is very thin. Not a burnt end fan due to the sugars.
My thoughts would be pastrami from the thicker side and burnt ends from the thin side.

 

[BB-que]

I have a source for navel but have passed up as more expensive than brisket.
Traditional pastrami is made from navel.
1/2" is very thin. Not a burnt end fan due to the sugars.
My thoughts would be pastrami from the thicker side and burnt ends from the thin side.

Thanks for thoughts, I’ve never done burnt ends for something that thin so now sure if that’s gonna be an issue

 

[thirdeye]

How about the best of both worlds, pastrami burnt ends? 1/2" is pretty thin so you will have to be careful about not drying it out. And you could steam or pressure finish for tenderness.

 

[BB-que]

View attachment 517869
How about the best of both worlds, pastrami burnt ends? 1/2" is pretty thin so you will have to be careful about not drying it out. And you could steam or pressure finish for tenderness.

Yeah we’ll see where it goes