Brisket for corning then to pastrami

[txhawghunter]

Just picked up a couple of $.85/lb. briskets. I love the holidays when meat goes on sale. Anyway, when trimming for corned beef, how much fat would ya'll leave on. I've corned several venison shoulders but never did a brisket before. I plan on separating the point and flat and using the flats for pastrami.

Thanks,
TXHawgHunter

 

[fire it up]

When doing pastrami I trim off most of the fat and leave about 1/4-1/8 inch on top for basting purposes.

Had to go through my pics to find this one, a pastrami I did a few days ago (haven't done the thread yet) but this is around how much fat I like to leave on though this brisket I didn't trim since it didn't have a ton of fat on it...

 

[sumosmoke]

Oh my ... pastrami that looks supurb .... NICELY DONE!!!

 

[txhawghunter]

Fire it up, that looks great. Hope mine turns out looking that good. We shall see.